which rib do you like better baby backs St Louis or spare ribs today we put the myth to bed of which rib Cooks different we're going to cook all three identical let's get [Music] started okay now that we have all of our ribs out of the pack I've got them dried off and I just want to elaborate a little bit about what we're doing doing so I have never cooked three types of ribs side by side to see the Finish temps to see how they react to the heat together all of that now I have
cooked St Louis and baby BS on the same Grill catering and things like that but I didn't pay any attention to them so today I've got a rack of baby back ribs which comes up off the pork loin it's cut and it's got a real lean in it here on top you can see it's still some of the pork loin left on here this is a good good meaty baby back rib this is going to be your St Louis style rib all right and it is cut from your full spare rib so this right here
is a full spare rib with a brisket bone left on as you can see when I flip this over this is what you get in Kansas City and a lot of authentic barbecue places they cook a full rack of spares here they want you to get all the flavor it's got the rib tips on it it's got everything on it a St Louis rack this has been cut down I'm going to lay it up here on top so when I can take this rib here here you lay it up on top you see how much
has been cut off of here and actually us comp guys I would take this St Louis rib here and cut a little bit more of that flat meat off on the end a little bit more of that cartilage but that's completely up to you but you can see here when you take that rib and lay it up here there's your St Louis rib compared to your full spare rib now I'm going to slide this over here this baby back rib is setting up here just like this all right now let me move this one out
of the way well no let me put this one back here's going to be a full the way those ribs are laid in that hog here okay this is going to be right up beside your pork chops right on your pork loin you can kind of see where they went down and separated them this gets feted out all the way down on top of the belly so remember your spare ribs your St Louis ribs is coming laying right on top of that pork belly that's why sometimes when you get a rack of St Louis style
ribs or spare ribs and they're kind of really thin in nature well your processing plants are going to ensure that they're charging you more for that bacon so they want to leave as much possible bacon on those bellies as they can versus the ribs those bellies are selling for a little bit more pound probably $2 to3 more a pound than these spare ribs are selling for so you kind of see why a lot of your processing plants you wind up with a thin slab of spare ribs or St Louis style ribs once they're cut out
these baby back ribs always tend to be a little bit meteor you can see if they were connected the way they're laying up on that hog when you turn it over that's all that loin meat right here just remember these St Louis and these spare ribs come off the top of your pork belly these come off the top of your Port loin they all cook a little bit differently the texture is a little bit differently I would feel like the St Louis ribs melt a little bit more in your mouth being it comes off the
top of the pork belly these right here you have to really pay attention to how much loin is on your baby backs they can dry very quickly it's a true art to cooking baby back ribs we pride ourselves here in Memphis that we like to know what we're doing and I kind of say I have the trophies to back up my knowledge so it's completely up to you how you cook your ribs like I said I've never done this side by side let's get started on some minimal trimming on these ribs get them seasoned simply
with some of our everyday rub which is our salt pepper and garlic blend and some of our honey Chipotle we're going to do all these racks the same cook them all on our trigger over ryal Oak charcoal pellets and see how they turn out let's get started so the first thing I want to do this rack of St Louis ribs here that I'm going to start with is I'm going to come down here and kind of just Square it up go to my bigger knife here any of this flap meat right here you just want
to take kind of get under it anything you can kind of trim off make that rib more uniform and I'm going to take you got a big knife you just take and just square that off right there now once that rib's all the way done like that that is fine all I have to do is remove that membrane we're going to come back and get that in just a second so for this full rack of spare ribs here I'm going to kind of do the same thing I'm going to trim this flap back now there's
one hard bone right here that you kind of want to take out I'm going to come right here on this bone kind of go right around it there and just kind of cut it off now that's all I'm going to kind of cut off on that I'm going to kind of square this up just a little bit get any of this loose meat laying off there and I'm going to come down here and cut cut this flap off right here that's kind of thin kind of just square that up now that's a beautiful rack of
spare ribs we still got to get the membrane off of that but look at that now the only thing I want to do these ribs I'm going to knock a little bit of this heavy fat off of one end here I know all that's not going to render I think that's going to render just fine I'm going to leave that spare rib alone think St Louis rib looks good I'm going to take a little bit of this off now I am going to turn this over in this half a bone here I'm go ahead and
cut that off and square that up see how that bone was kind of sharp there we don't want that on there now we've got that Saint Lewis Rat kind of looking all perfect and if I was doing competition I will say I I would come back and turn this rib and I would go closer to the knuckle and probably cut another solid 3/4 of an inch off of this rib but this is just a good eating rib at home I'm not going to trim anything else off of it now that leaves us to the infamous
baby back rib now we always talking about skinning ribs and I will say getting a paper towel or a meat hook or something a butter knife under these St Louis ribs to get that membrane off always works a little bit better but when it comes to these baby back ribs if you guys have just put on some gloves take your thumb start on the the high bone end and literally just go under under that membrane pick it up just like that and pull it right off baby backs are so easy to skin I will say
these little boogers right here these St Louis are a little bit harder like I say but these baby backs so easy to remove that membrane now this is a really thick meaty rib so I really need to take some of this fat off right here I really want to even this rib out you guys have seen plenty of trimming videos that I've done on baby back ribs but this rib really starts Rising about right here it starts going up I don't know if you can see it that well on the camera but I'm going to
take and just skim some of that see that fat right there just want to get some of that off want to even this rib out it's all we're trying to do light light work I'm going to go right here and do the same thing kind of just even that rib across kind of get right under that fat there we go now we getting somewhere if you've got some fat pockets like this take your knife and just kind of knock them out real gently kind of in between the bones right I'm going to turn this baby
back rib over and this end bone right here I'm going to take these two end bones off they're really thin there's no meat on them whatsoever just some cartilage I'm going to come down here on the end of this baby back kind of trim that little bit of mess up that was left on there and I think this rib is fing to be c a day and it's going to be ready for some of that seasoning all right you see that I'm just taking a paper towel here and just pulling that right off it does
make it a little bit easier on this St Louis rib to grab a hold of in instead of your glove now I take any of this stuff that it pulls up kind of take my knife and just trim it off if you've ever got any thick pockets of fat like that on the back of your rib you can always pick it up like I did that baby back watch this get that thick fat right off all you got to do is curve that bone up now that we've got all of our ribs trimmed our spares
look great our St Louis look even better and to me the star of the show is always going to be those baby backs I'm not going to use any binders today what whats soever I'm going to go with my everyday rub which is salt pepper garlic you know uh my garlic jalapeno rub was kind of born off of this rub here so if you want something with no jalapeno powder in it be sure to pick you up a bottle of this everyday rub it's a really good replacer for your salt and pepper in the kitchen
get down a good base coat of that on all three of these ribs and then I'm going to come back with my sleeper of the bunch that's that honey Chipotle rub if I had to go with one barbecue rub all the time to use on anything it would definitely be this honey Chipotle it's not too hot for people that see the word Chipotle and and try to think that it's going to be too hot and you can say that Chipotle Chipotle however you want to say it it's completely up to you everybody pronounces things differently
I get 500 comments on the internet we're going to let these get happy about 5 minutes I'm going to come back and repeat the process on the top and we're going to get ready to throw them on all right I'm going to let these ribs sweat in another couple minutes and I'm going to give them over to the Trager and let's do this comparison test and find out how these ribs cook side bys side the time of them and everything else we're going to do it together because I've never done this either we'll be right
back all right I've got my grill run at 275° with some Roll Oak charcoal pellets down here let's go ahead look at that good smoked bath first thing I'm going to do is get these full rack of spare ribs on right here so I'm going to go about like that I'm going to Bunch them up and let's see how they cook now I'm going to go this rack of put that in the Middle St Louis ribs on one end and these mighty mighty fine looking baby backs in the middle you can kind of see I've
bunched them up I'm going to keep the grill shut for at least at least an hour and 15 minutes before I even raise it to see if they need Spritz in to see what they look like to see anything let's get it shut and I'm going to go ahead and top off my pellets in my grill you know you can always count on these Roll O charcoal pellets they're always going to put off a great smoke flavor and you don't have to worry about them getting damp or wet it's kind of a little M and
rain out here today because with these things being water proof it's the ultimate barbecue pet if you ask me all right it's been an hour and 15 minutes I have not looked at this Grill look at these ribs all three of them starting to dry out a little bit on top we want to go ahead and get a little bit of water Spritz on Now 1 hour in right here I'm going to keep letting them go for another hour and we're going to come back at that 1 hour mark I'm going to have my thermop
PIN and let's check the temp and see where all these ribs are that'll be about 2 hours 2 hours and 15 minutes we'll be back in an hour all right we've been 2 hours and 15 minutes in look at the beautiful color on all of these ribs here now you can see that rub is starting to stick real good here none's coming off and so let's check the temp on these ribs to see where we are on every slab cuz everybody's always so confused used on ribs so first off let's go between the bone I'm
going to go in it and it says that spare rib is 164 165° there 170 depends on how far you go through it right all right let's go in that baby back we're in that 170 range too let's go right in that spare climbing up we're pushing you can see all of our ribs to me is all within five degre I mean just going across this Grill to me that's not bad so all of these ribs are cooking about the same everybody always freaks out well I'm cooking baby backs the store didn't have St Louis
or I'm cooking St Louis they didn't have baby backs they're all going to about cook the same you don't have to sweat it that just shows you right there don't worry about it it it's just a rib we're not saving the world we're just trying to make a good eating rib I'm going to put my trusty thermop pin down it's time to wrap these ribs up and I'm going to treat them all the same so first thing I'm going to do I want to get my let's go let's go with these uh these St Louis
ribs here you see we got some bend on them some Flex let's get them over here The Cutting Board and wrap them up now to keep all these ribs the same I'm not going to use butter bath today or anything I'm going to try to keep it very simple I'm going to use my brown sugar honey habanero glaze this is perfectly fine to wrap with too you can even add it to your butter bath if you want I'm going to put a little line down here though I'm going to put those meat side down and
I'm going to go a little bit on the backside not much at all remember we're just adding a little bit for flavor not much at all now those St louises are wrapped back up let's get them on the grill and I'm going to grab the baby backs next now now you see we got that nice flop what we're looking for here about halfway down on the tongs let's get it over to the grill repeat the process wrap it up in that brown sugar honey habanero that is a pretty color on that rib and might I
add the smell is mighty fine too all right these baby BS are wrapped time to grab the spare ribs look like we got some flop on those spare ribs too look at those Tria there starting to bend that rib so big Let's Get it Over The Cutting [Music] Board I am going to take I feel like that wrap there needs a little bit more just Ure that I cover that up all the way now let's get these spare ribs back on the grill I'm going to set the timer for 1 hour and see where we're
at so being I'm cooking at 275 I said 1 hour I'm going to set a timer for 1 hour check it and see where it's at but I can almost bet these ribs are going to have to go between an hour and 15 minutes to an hour and a half before they're tender all the way so let's set our timer and come back in 1 hour and see where we're at all right our ribs have been wrapped an hour and 15 minutes I'm going to get back over here to the grill let's get in here
and look at this I'm going to say that rib might be okay by looking at it I'm going to go right in between the bones and we're going up 20 three 204 205 I'm going to say that rib is done I'm going to wrap it back up now that's your full spare rib there's your full spare rib let's go in your baby back here all right let's talk about that bone here remember on the big end those bones are starting to pop through Push Pull test look at that starting to come through I bet that
rib right there is about 205 well that's just say between 203 208 I'd say that big thick mate baby back is done too so it's going to be done now I'm pretty sure this St Louis rib's going to be done that Bone's wanting to pop through there that one is too I'm going to go ahead and get my thermal pin take a look at it [Music] yeah we're fine all of as you can see all of these ribs finished about the same time uh total cook time 3 hours 45 minutes I mean I like a
4H hour rib is what I like to say so I'm going to get these off let them rest on the counter about 20 to 30 minutes let them cool down I'm going to take them out sauce them up with just my competition barbecue sauce get them back on the pit and let them glaze over we're going to have some good eatting ribs three different ways all right we want to treat all these ribs the same as we've done this whole video so I'm going to take these ribs out still warm look at that rib look
at the color look at all that that is incredible y'all I'm going to take and do a little bit of our competition style barbecue sauce on this rib I want to glaze up all three of these slabs and kind of return them to the cooker look at that straight out of the wrap look at that color that is what you're looking for rib man approved get a little sauce down the back here these ribs smell incredible woo tell you that honey Chipotle is hot honey Chipotle however you want to pronounce it is on point today
all right as you can see we've got all three racks of our ribs here done up you can look at the color looks great on each of these ribs they all cook the same no matter whether you cook St Louis ribs baby backs are full spare ribs we only done minimal trimming just to get a little bit of those end bones off these spare ribs I'm going to get all three slabs back on my trigger for about 15 minutes to get tacked up and let this glaze set and then we're going to get to cut
into these ribs and let me show you the bites and the bone pull off of each one of these and so if you're were ever worried about a rib cooking differently than another type of rib we're putting all that to bed today the Mist are debunked they all cook the same they all create a flavorful rib let's get get them back over to the cooker and Tack them up all of those ribs look great let's get the grill lid shut let them get tacked up you know a lot of people are really scared of ribs
because of what they cost they don't want to ruin them to cook if you're scared of an allet cooker or anything like that I highly recommend there are so many different great pet grills out there now Trager is not the only one rect Tech makes good grills as well Yoda is americanmade it all depends on what you want but please don't knock a pet Grill they produce great great products at the end of the day with very very limited uh knowledge of how to run a grill and So for anybody scared of just wantan to
make great barbecue check out any of the pellet grills out there pretty much the majority of them put out great products this trigger Ironwood is one of the top notch ones in my opinion all right as you can see it's been about 15 minutes our ribs are nice mahogany tack up color beautiful on them let's get them over our cutting board cut them up and give each one a try see how the tenderness is on each one once they've been rested Saed and glazed okay the biggest thing here you can see the physical appearance of
each one of these ribs are a little bit different you can kind of see where I took my knife and kind of dug those dibbits out of those fat pockets on this baby back rib here you can see how we squared up that St Louis rib down here how we just cut that one brisket bone off and kind of curve this full set of spare ribs we used our everyday rub as a base layer no binder whatsoever we come back with a good medium to heavy coat of our honey Chipotle rub put it all over
it put it on our trigger they went 2 hours and 15 minutes now we didn't Spritz them but one time at about an hour and 15 minutes and then we pulled them off wrapped them in just some of our brown sugar honey habanero to keep everything consistent and so turned around after that just them with our sweet sauce put them back on the grill 15 minutes these ribs had a total cook time of 4 hours 3 hours and 45 minutes between the smoke and the foil I'm going to cut a section out of each one
of these ribs take a bite of each one and show you the the kind of the texture and the pull of each one of these ribs so let's get in here and make sure I'm going in between these bones on this baby back all right there's me a baby back rib there's that St Louis rib now right there is the full spare rib it's got the rib chip attached to it see all the moisture in that there you can see the moisture in that rib too it's got a little bit of the rib tip on
it but not much and then that baby back rib there look at that you can see how have that loin meat's left on top and I'm just going to tear that's part of the loin right there it has a totally different texture to it everything that's going to pull different and [Music] all wrapping that rib face down it makes that bark just so moist and flavorful from all the layers of flavor that we put on that perfect bite hard to be the baby bat rib in my book full bite through on top of that which
is great now let's go in here and get a bite of this spare rib I'm probably wearing this all over my face but I will tell you the texture is a little bit different on top of the St Louis and the spare rib compared to the baby back the baby back seemed like it got a little bit softer of a bark it's not as hard of a chew where this on top of the spare ribs and the St Louis it seems like the strand's just a if you cooked a lot of pork belly you'll understand
what I'm saying the texture is just a little bit different and so as it should be because that baby back comes up near the loin and this on top of the pork belly no matter which one of these ribs you choose to cook at your next backyard party or cookout or just for your family you you can't go wrong with any of them whatsoever remember all these recipes are really easy to do on the pet Grill it can be translated over to an offset grill a Weber any kind of Grill you have you can cook
these ribs just like that your fire management is going to be a little bit different it's going to be the only thing remember whatever rib you decide to go with you can't go wrong especially when it's seasoned up with some good dry rub and there's a lot of people out there that make a lot of great flavors dance around and try them all you can find us on Facebook Instagram Twitter Tik Tok Pinterest and of course YouTube I'll see you next week with another video
