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And where do you come down on the pork-rib divide?

Discussion in 'Non-Vegas Chat' started by ken2v, Jul 23, 2014.

?

What part of Porky's ribcage do you prefer?

  1. Baby-back

    52.5%
  2. Spare

    15.0%
  3. Spare, St. Louis-style

    30.0%
  4. Rib tips

    2.5%
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  1. ken2v

    ken2v This Space For Rent

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  2. ardee

    ardee VIP Whale

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    Where's the option for "They're all good?"

    Or beef ribs, for that matter. Or even better - the best BBQ I ever did was moose ribs.
     
  3. UTE

    UTE Plastics

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    An obvious cry for help.

    Bill
     
  4. bdautch

    bdautch High-Roller

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    St. Louis? What am I, banned from Kansas City in this scenario?
     
  5. Camp Rusty

    Camp Rusty Low-Roller

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    Damn......I only know baby back and spare. Where have I gone astray ?

    Full rack baby back is my go to, spare ribs for sweet salty Asian cuisine.......please do tell of the other ......
     
  6. Nick61

    Nick61 High-Roller

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    The pork in my opinion are superior in taste quality--and it's not even close. I prefer St. Louis style by far, and it really doesn't have anything to do with that being my hometown.

    I also adore rib tips-- if they're made properly.

    Also style of sauce is a very big part of the equation. I don't know how many of you have ever had Maull's BBQ sauce, it's very popular here in the midwest. It's far less sweet than many of the leading brands. I honestly prefer it multiple times over vs. the sweeter smoky varieties.
     
  7. donfairplay

    donfairplay Low-Roller

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    This is going to sound crazy but if you want fall off the bone ribs (like the ribs served at Thai restaurants), try cooking them in a crock pot. I use recipes from allrecipes.
     
  8. Joe

    Joe VIP Whale

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    I voted for baby back, but honestly, country style ribs in the slow cooker is our favorite. $1.60 # on sale. Fill the cooker, add one can of root beer and cook for 8 hours. Delicious!
     
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  9. MikeOPensacola

    MikeOPensacola VIP Whale

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    I like my baby back ribs where you have to work a little to get all the meat off the bone; never been one to necessarily believe that ribs where the meet falls off the bone are the true test of their quality. Just my two cents........
     
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  10. leo21

    leo21 VIP Whale

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    Rib tips, then St. Louis. I love country ribs, too, but we do those in the oven covered in brown gravy and add root veggies to finish them off.
     
  11. grosx2

    grosx2 VIP Whale

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    Spare ribs by a mile, preferably St Louis style. Bigger and much more flavorful than baby backs.
     
  12. chef

    chef Resident Buffetologist

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    Baby backs, but those of us in the midwest do a lot of economically-priced country ribs, as Joe alluded to. And, yes, I too crockpot the country ribs. Not baby backs, though. They deserve more regal treatment, such a grilling.
     
  13. mistermoe

    mistermoe Low-Roller

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    St.Louis..on the smoker.
     
  14. dutchvelvet

    dutchvelvet VIP Whale

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    I like all of the different kinds of ribs, but my favorite is actually country style. Done correctly, they are the meatiest and most substantial while being every bit as tender as the others. Plus you can get them on sale for very cheap.
     
  15. bu$hman

    bu$hman Low-Roller

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    This is a question that causes some consternation (mostly on my part) between myself and my parental-in-laws. They ALWAYS, and I mean ALWAYS, get baby-backs. Myself, I prefer the spare rib (st. louis or just plain spare). Now, I am accommodating, because, hey, it's pork. However, c'mon, there's not enough pork on them thar' baby-backs in my opinion.
     
  16. vegasfan2010

    vegasfan2010 Tourist

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    I voted for Baby Back Ribs.
    A great place to get ribs on the Vegas Strip is the Harley-Davidson Café.
    Always good ribs there.
     
  17. ken2v

    ken2v This Space For Rent

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    Couple weeks back we did two racks of each. Problem solved!!
     
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