If you still have further questions, check out more of these excellent videos from my fellow youtube creators. Thanks for watching! Bearded Butchers czcams.com/video/dBP4itSPCRU/video.html Jess Pryles czcams.com/video/d9-_-Q7ziZc/video.html Justin Feder czcams.com/video/lb5HCetoD9s/video.html Bottlecap Barbeque: czcams.com/video/V-1J4W5w3f8/video.html Smokin’ Joe’s Pit BBQ czcams.com/video/D7oEl1buFEI/video.html
Great video... I've found that the spate ribs with the tips still attached are a lot of work to trim fat & trim the tips.. In Chgo, we love rib tips-so it's great to out & buy them at a rib joint- but pure hell having to spend a 1/2 hour trimming spare ribs.(they can't me with an Inordinate amount of fat. I tend to but the baby backs, so I don't have to work as hard, most of the time.
I concur...baby backs ribs, too much work, time involved for too little rewards. I trim down spare ribs to make st louis style. Cook the rib tips for snacking, while waiting for the ribs to finish. Problem solved.
Not funny at all! Using a dog was totally unsanitary! Next maybe putting dirty shoes on the sanitary food counter is going to be next?! Feces, E. Coli, Samonellla, funguses, and even poisons can hide in the crevices afterwards. Yes poisons! If you have a business or even have your house sprayed these chemicals can leach onto the soles of shoes or moist paws and transfer to the boards he is using to process your foods. I have a insecticides and termicides that would do just that and it could easily end up in your digestive tract!
@@juliussmith2973 I agree, animals have no place in the kitchen, especially tabletops where food is prepped. As a former restaurant manager seeing that hit a lot of buttons.
Great video Justin! I'm sure many folks will find this video very useful for years to come. I downloaded the singing segment with plans of future blackmail by the way. Cheers!
Hey Justin, good tutorial on pork ribs! I have always like spares over baby back ribs. To me the belly meat left on the spare ribs has such a better flavor than the pork loin leftover on the back ribs, but I do like a good pork chop..... if I'm lucky enough to find them with decent marbling. Whoever coined the phrase "Fat Is Flavor" knew his stuff! That is one cute puppy you have!
Russ, many people are leary of the chops on the neck end of a pork loin; I suppose because they have three different colors of meat and usually some marbling. Those are my favorites. If I see half-loins for sale, I'll sort them to find those that contain the neck chops.
I favor the untrimmed slabs. I trim them myself. The trimmings are great - seasoned and fried up with eggs for a quick breakfast the morning before bbqing ribs.
I also had the feeling that the baby backs have gotten leaner over the years. My first assumption was that it was just me messing up when I smoked 'em. I tend to just get the spare ribs now.
Thanks Justin! You cleared a lot of misconceptions I had. I stayed away from spareribs as I was told they are way harder to cook, have less meat, and were too dry. Now I want to see for myself.
I just want to say. I have not seen any of this guy before, but I can tell you, He speaks truth. It makes me feel good when you know you are not being bamboozled. I like this guy.
Great explanation of the difference between the different cuts! So glad I found this video because yesterday I purchased my first uncut ribs and was at a loss as to how to trim it for sure. Your explanation took some of the fear out of the trimming. Thanks to you and your dog!🥰
Hello, friend. Thank you very much for explaining. I'm from Russia and I'm a newbee in grilling, but with your help everyone wants to go to my house to eat the ribs. By the way our butchers make no difference in kinds of ribs. All the pork ribs (baby back, spare, untrimmed and even ribs with a 1.5 inch layer of meat and fat on them) are called "pork ribs" and cost 1.8 dollar for pound!
THANK YOU! It’s was tedious on searching for this information on CZcams. I am so glad you made a very clear explanation of everything. Exactly what I was looking for!
Thank you Sir for explaining the differences. I am an old guy just getting into BBQ and did my first ribs yesterday with one slab of untrimmed spare ribs and one baby back slab and I was wondering what the difference was. They both tasted great! Have a great day!
Funny guy! thanks for FINALLY explaining to me the differences between the 3 names! Baby back rib cage...yep! thought that was it! No one said otherwise until now!
Great Post! Because of this post I have been experimenting more with the spare rib version separating the Louisiana ribs from the rib tips while cooking them together and the friends and family I cook for gravitate towards the tastier tips first.
Great Job Justin. Great information also. Baby Back Maniac sounds a lot better than Spare Rib Maniac or St. Louis Maniac.. so good choice there. Hey... that trimmed off portion.. the rib tips, make great pulled rib tacos too so if you have not tried that keep it in mind for next time .. would be great with some of that tomatillo salsa you make ... if you like tacos if not... then soup is good... Take care Justin!
We freaking love tacos. My wife says she is the most Mexican Asian woman you'll ever find because given the opportunity that's all she would eat...though ironically all i've had today is Chinese food. lol.
@@BabyBackManiac Well... I can pull some strings and make her an honorary Mexican. ... and... my own comment gave me an idea for a video! See ya Justin.
Love the video. the part of ribs that is trimmed off, the riblets I generally de- bone all that meat an put it in to Chinese style stir fry, or deep fry as dry ribs, or any where shredded pork is needed to a sauce like an Italian Sunday Gravy. lots of uses for it, just take some thought and time.
1st time watcher. You have a great personality and gave an excellent demonstration. Was going to buy loin ribs but now I think I’ll try trimmed spare ribs. Gonna check out more of you content!
Love St. Louis style, ever since I found them at the local butcher that’s all I get for ribs. You’ve got another subscriber, really liking your content 👍🏻
I’ve been wondering this for years and could never find a proper answer! Thanks. My first time seeing any your videos. Informative and funny! Subscribed 👍
Thanks for making the difference very clear and the illustrations using Puppy dog showed the the spine down lol. I was trying to imagine until your assistant. Great video.
What a great video. And you’re an absolute natural on film. Really enjoyed your overall demeanor. Oh and using the dog as the stand in was pretty awesome.
I’m weird, I went from never buying baby backs and liking spares to now buying baby backs and not caring for spares too much. Found some very meaty prime baby backs and that made a lot of difference.
Great video!! I grew up on untrimmed spareribs that were first cured, then lightly cooked, and then smoked. The end product still has to be cooked, usually in a large roaster with sauerkraut at 350 degrees for 1.5 to 2.0 hours. Heavenly with garlic mashed or smashed potatoes!!! They're hard to find in Ohio, but a few German meat shops make them.
I will smoke the riblets and trimmings from spare ribs, then pull the meat from the cartilege to make "pulled" pork sandwiches. I do not waste any meat and am thankful for having the opportunity for this food.
Hey Justin, great info on the different cut of ribs! I’ve been able to score some prime baby back ribs from my butcher. They are a bit pricey but oh man are they good! I’m smoking some country style pork ribs as I view this video. ( using the Memphis pellet smoker.) great to see you back on your channel. Cheers!
Wow I never really knew. I see the slabs often for sale. They are cheaper. Yet I thought that’s too much for my family. Now I know I can trim the ringlets off and save them for later. Your the dope Baby ! Thank you.
I know this is an older video but I just enjoy your company soo much. lol I just had to comment on one of the benefits of buying Spare Ribs vs St.Louis cut ribs. The cost is roughly the same but you get twice as much meat on the Spare Ribs. St. Louis cut cost .75 to 1.00 more /lb for roughly half the meat. I always buy Spare Ribs and then watch your other video for trimming them down to St.Louis cut. Lots of other uses for trimmed meat. My latest was to smoke them along side the Ribs and then make stuffed BBQ bell peppers with it. Yummm.
Thank you for this. I’ve always loved spare ribs without even knowing they were spare ribs until I started cooking them myself when I started buying baby back ribs thinking they were spares
Cooking baby backs right now first time in quite awhile. I usually use Saint Louis cut spares but whole spares are good too. Wrapped my baby backs in butcher paper for the first time this cook so looking forward to seeing how they turn out. Thanks for posting your videos enjoy them.
LOL!!! Man your quality control department was like "do you REALLY need to utilize me to show where the ribs are on a pig? C'MON MAN!!!!!" Thanks for this bro! 👊👊👊
I’m a weekend warrior and love to smoke ribs in my stick burner, but did not know they were all from the same ribs. I guess I never thought about it. Thanks for making this clear.
I think Justin figured out adding puppies to your video increase the likes. I like getting the spare ribs, trimming them to a St Louis cut and cooking those along with the tips at the same time.
Nice explanation. I usually buy untrimmed spares because they're what always go on sale. They're also stupid easy to smoke without screwing them up. I'm still experimenting with the tips. Last time I smoked them along with the ribs, then threw them in a crockpot, pulled the meat off, and made sandwichs. I've had problems with BBRs getting dry and tough because they're so lean that I've resorted to a 3-1.5-1 technique to get them tender. Works for me, YMMV.
It really comes down to do you mind chewing cartilage? If the meat must fall off the bone they you want baby back. If you like chewing and getting all that good tasty collagen then you will like spare ribs. Both taste great. Baby back can be too lean, spare ribs are probably a bit easier to have come out tender and juicy, but to me its more about which way you like your ribs.
Extremely informative video, thank you. I had my headphones on. My wife looks over and sees two racks of ribs, then sees the dog demo ... there might have been a scream-yelp. :) Watching street food videos might have had something to do with her concern.
I noticed the change in the baby backs drying out easier too. I blamed it on myself, and not the ribs. Thanks for clearing that up. Now, if I can just get my wife to watch this.
Awesome video explaining the differences. All the dogs in the neighborhood need to be fearful now that I know ribs come from cute fluffy ones, ha. Thanks again for the video and educating me.
I was raised a butcher. It always amuses me how people get these mixed up. Like the difference between sirloin tip steak and top sirloin steak. People think if the word ‘sirloin’ is in there, it’s a tender steak. To me, sirloin tip is a roast and only a roast.
That's what happened. I got spareribs cooked them at 400 for 2 hours turned out great. Baby back ribs take less time and worry that they get dry in spots. Thanks for the Video.
That was a great video Justin. The dog with a pig face, great idea. LOL. The signing about the ribs made the entire video. This video had a ton of information for people. Great job.
Regarding the pig sternum: We always split the sternum with a knife. Big plants use air powered pincer type tools to do it, but almost always, there is more sternum on one side of the carcass than the other because it’s pretty hard to split it absolutely dead center. The blade wants to deflect left or right into the softer cartilage. The sternum itself is a strip of solid bone. Same with the pelvis. On pigs, we split it with the saw at the same time we split the carcass, but on beef, we’d do it on the skinning cradle usually with a knife. The pelvis is two halves with cartilage fusing them together. The older the animal gets, the more ‘bony’ that cartilage becomes, and subsequently can only be split with a saw.
Where I get my ribs from trim the tips and sell them as pork brisket. You are definitely right that is some good meat. I cook it just like regular ribs. It is also really affordable. Great video made it nice and clear.
If you still have further questions, check out more of these excellent videos from my fellow youtube creators. Thanks for watching!
Bearded Butchers czcams.com/video/dBP4itSPCRU/video.html
Jess Pryles czcams.com/video/d9-_-Q7ziZc/video.html
Justin Feder czcams.com/video/lb5HCetoD9s/video.html
Bottlecap Barbeque: czcams.com/video/V-1J4W5w3f8/video.html
Smokin’ Joe’s Pit BBQ czcams.com/video/D7oEl1buFEI/video.html
Great video...
I've found that the spate ribs with the tips still attached are a lot of work to trim fat & trim the tips..
In Chgo, we love rib tips-so it's great to out & buy them at a rib joint-
but pure hell having to spend a 1/2 hour trimming spare ribs.(they can't me with an Inordinate amount of fat. I tend to but the baby backs, so I don't have to work as hard, most of the time.
Baby Back Maniac new sub here brother
I would ask what happened to the dog, but I really don't want to know.
I concur...baby backs ribs, too much work, time involved for too little rewards. I trim down spare ribs to make st louis style. Cook the rib tips for snacking, while waiting for the ribs to finish. Problem solved.
Dog was awesome!!! Ignore the haters!
64 yrs old and never have seen an explanation this fundamentally understandable.
Outstanding, you have earned a sub!
agreed, absolutely outstanding explanation of the differences
Those ribs got more affection and touch than most us will ever experience.
I have never seen a better video distinguishing the different types of pork ribs. Kudos!
I did not know the origins of the two. Which goes to show that you’re never to old to learned something new. Thanks Justin.
Using your dog for demonstration where the ribs come from was pretty funny!
Not funny at all! Using a dog was totally unsanitary! Next maybe putting dirty shoes on the sanitary food counter is going to be next?! Feces, E. Coli, Samonellla, funguses, and even poisons can hide in the crevices afterwards.
Yes poisons! If you have a business or even have your house sprayed these chemicals can leach onto the soles of shoes or moist paws and transfer to the boards he is using to process your foods.
I have a insecticides and termicides that would do just that and it could easily end up in your digestive tract!
That was a dog? He fooled me.
Lol! Fkn hilarious
@@juliussmith2973 call down, OJ
@@juliussmith2973 I agree, animals have no place in the kitchen, especially tabletops where food is prepped. As a former restaurant manager seeing that hit a lot of buttons.
Great video Justin! I'm sure many folks will find this video very useful for years to come. I downloaded the singing segment with plans of future blackmail by the way. Cheers!
I had pictures of you with long hair. So I guess we’re even...mutually assured destruction.
@@BabyBackManiac Long hair? Can’t even picture in my mind. Too funny 😂
I'll never look at my Jack Russel the same again..lol
ditto for my Standard Poodles
😩😩😂😂😂
🤣🤣🤣
that was FUCKED
Hey Justin, good tutorial on pork ribs! I have always like spares over baby back ribs. To me the belly meat left on the spare ribs has such a better flavor than the pork loin leftover on the back ribs, but I do like a good pork chop..... if I'm lucky enough to find them with decent marbling. Whoever coined the phrase "Fat Is Flavor" knew his stuff! That is one cute puppy you have!
Russ, many people are leary of the chops on the neck end of a pork loin; I suppose because they have three different colors of meat and usually some marbling. Those are my favorites. If I see half-loins for sale, I'll sort them to find those that contain the neck chops.
Thanks dude. He is driving me crazy right now. Always wants to play. I’m too old for this. LOL
I favor the untrimmed slabs. I trim them myself. The trimmings are great - seasoned and fried up with eggs for a quick breakfast the morning before bbqing ribs.
Both are nice for bbq.. For me it depends on how many are eating
Chef Emeryl Lagase would always quote the phrase "pork fat is flavor".
I also had the feeling that the baby backs have gotten leaner over the years. My first assumption was that it was just me messing up when I smoked 'em. I tend to just get the spare ribs now.
That's been my experience as well...though the ones I got for this video were outstanding. I think it's hit or miss.
Thanks Justin! You cleared a lot of misconceptions I had. I stayed away from spareribs as I was told they are way harder to cook, have less meat, and were too dry. Now I want to see for myself.
I just want to say. I have not seen any of this guy before, but I can tell you, He speaks truth. It makes me feel good when you know you are not being bamboozled. I like this guy.
I subscribed to your account because you have recommendations for others on CZcams who offer similar - but different - information. Very cool. Salute.
Great explanation of the difference between the different cuts! So glad I found this video because yesterday I purchased my first uncut ribs and was at a loss as to how to trim it for sure. Your explanation took some of the fear out of the trimming. Thanks to you and your dog!🥰
LOL, Chili's jingle means your ribs cost just went up! I found that hilarious as you sang it.🤣🤣🤣
😁thx
Chilis department here. Were gonna take all your royalties from this video. Please call 188823chilis
As a chef i tell you brother - great presentation! Keep it up
As a non-chef that means alot to me, Kimball. Thank you.
Hello, friend. Thank you very much for explaining. I'm from Russia and I'm a newbee in grilling, but with your help everyone wants to go to my house to eat the ribs. By the way our butchers make no difference in kinds of ribs. All the pork ribs (baby back, spare, untrimmed and even ribs with a 1.5 inch layer of meat and fat on them) are called "pork ribs" and cost 1.8 dollar for pound!
Really excellent explanation and presentation. Thanks
The fact that he uses the dog in his demonstration got me questioning them ribs 🤣🤣 still love me some ribs.
THANK YOU! It’s was tedious on searching for this information on CZcams. I am so glad you made a very clear explanation of everything. Exactly what I was looking for!
Thank you Sir for explaining the differences. I am an old guy just getting into BBQ and did my first ribs yesterday with one slab of untrimmed spare ribs and one baby back slab and I was wondering what the difference was. They both tasted great! Have a great day!
Your little jingle, "the price of my ribs just went up" was hilarious and unexpected. Thanks for the explanations of the different cuts of ribs.
Funny guy! thanks for FINALLY explaining to me the differences between the 3 names! Baby back rib cage...yep!
thought that was it! No one said otherwise until now!
Came here for information, now I have your song jingle stuck on my head. Great info!
Easy ass explanation with the dog as an example ! You get a like and subscribe . Well done
Great Post! Because of this post I have been experimenting more with the spare rib version separating the Louisiana ribs from the rib tips while cooking them together and the friends and family I cook for gravitate towards the tastier tips first.
Thanks for sharing with us the difference in cuts Justin hope you and the family have a blessed day
Same to you
Great tutorial. I haven’t had spare ribs in forever. I guess I know what I’m throwing on the pit this weekend.
Hi - I am showing off your channel to all the guys in my live stream. They all say hello!! Thumbs up!
Great Job Justin. Great information also. Baby Back Maniac sounds a lot better than Spare Rib Maniac or St. Louis Maniac.. so good choice there. Hey... that trimmed off portion.. the rib tips, make great pulled rib tacos too so if you have not tried that keep it in mind for next time .. would be great with some of that tomatillo salsa you make ... if you like tacos if not... then soup is good... Take care Justin!
We freaking love tacos. My wife says she is the most Mexican Asian woman you'll ever find because given the opportunity that's all she would eat...though ironically all i've had today is Chinese food. lol.
@@BabyBackManiac Well... I can pull some strings and make her an honorary Mexican. ... and... my own comment gave me an idea for a video! See ya Justin.
@@Viewtoagrill lol
@@Viewtoagrill I’ll tell her. She may take you up on that
Just for a second there I thought we were gonna see a hotdog barbecue 😌
3:10 With BBQ....you can never "spend way to much time caring about this stuff! :) Thanks for all you great content!
I've done the same thing. In my early days, all I cooked were BB's. Now I mostly cook St. Louis style spare ribs.
Love the video. the part of ribs that is trimmed off, the riblets I generally de- bone all that meat an put it in to Chinese style stir fry, or deep fry as dry ribs, or any where shredded pork is needed to a sauce like an Italian Sunday Gravy. lots of uses for it, just take some thought and time.
welcome back!Hope to see more of you.We miss your content and GRILLS
Thanks for clearing up that question in my mind! You seem to know whereof you speak so I gratefully subscribed to your posts! Bob in Florida!
Now that I have been to Justin's ribology class, am I a Ribologyst??? I demand a pay raise :) Thumbs up 👍👍👍
Lol. Thx for watching, Peter!
Great video. Very informative and easy to understand. Thank you and keep up the great work.
Pretty good video tks. Dog on a food-contact surface was a bit of a non.starter for me.
Great descriptions and I loved the way you layed them out on the table.
I did not know I needed this information - BUT I DID. So cool. Thankyou for the easy explanation. Love your channel.
This is the clearest explanation I've seen/heard. Thank you!
Thank You to the Puppy model for their kind co-operation !! Too cute ! :-)
Don't cut him up!
Believe it or not, your prop (the dog) came in handy, otherwise I would not understand what you were describing. 👍👏👍👏👍👏👍👏👍👏
LOL. That's what I hoped would happen. Thanks, Billy.
Thanks for the lesson, we are going to attempt cooking ribs for the first time tonight
1st time watcher. You have a great personality and gave an excellent demonstration. Was going to buy loin ribs but now I think I’ll try trimmed spare ribs. Gonna check out more of you content!
Excellent explanation! Clear and concise. Thanks for the lesson.
This was EXTREMELY helpful and I really appreciated the creative way you illustrated your point in the first minute of the video. Thanks so much!
Love St. Louis style, ever since I found them at the local butcher that’s all I get for ribs.
You’ve got another subscriber, really liking your content 👍🏻
I’ve been wondering this for years and could never find a proper answer! Thanks. My first time seeing any your videos. Informative and funny! Subscribed 👍
Thanks for making the difference very clear and the illustrations using Puppy dog showed the the spine down lol. I was trying to imagine until your assistant. Great video.
Thanks you. This is exactly what I needed to know if 0 filler.
What a great video. And you’re an absolute natural on film. Really enjoyed your overall demeanor. Oh and using the dog as the stand in was pretty awesome.
I’m weird, I went from never buying baby backs and liking spares to now buying baby backs and not caring for spares too much. Found some very meaty prime baby backs and that made a lot of difference.
I'm the same. I dont like spare ribs cause they are fatty.
Well done my friend! Thanks so much for posting a link to my video. Your pup 🐶 as a prop was hilarious.🤣
Lol. Thx for watching, Joe
LMAO! using the dog as a parts model!
Great video!! I grew up on untrimmed spareribs that were first cured, then lightly cooked, and then smoked. The end product still has to be cooked, usually in a large roaster with sauerkraut at 350 degrees for 1.5 to 2.0 hours. Heavenly with garlic mashed or smashed potatoes!!! They're hard to find in Ohio, but a few German meat shops make them.
I will smoke the riblets and trimmings from spare ribs, then pull the meat from the cartilege to make "pulled" pork sandwiches. I do not waste any meat and am thankful for having the opportunity for this food.
Hey Justin, great info on the different cut of ribs! I’ve been able to score some prime baby back ribs from my butcher. They are a bit pricey but oh man are they good! I’m smoking some country style pork ribs as I view this video. ( using the Memphis pellet smoker.) great to see you back on your channel. Cheers!
Wow I never really knew. I see the slabs often for sale. They are cheaper. Yet I thought that’s too much for my family. Now I know I can trim the ringlets off and save them for later. Your the dope Baby ! Thank you.
Very informative tutorial about ribs. I learned it’s all about location, location location. Thanks.
Hrm, I've never thought to smoke the whole spare rack untrimmed and trim after the cook...sounds like a project for the weekend!!! :-)
Only way I do it. Then cut up the tips into 1” squares or so and toss in your sauce. I may like tips better than the ribs themselves lol
Good info Justin. Loved the dog prop! I have never cooked with the untrimmed spare ribs.
You should give it a try at least once. It's not my favorite way but it's easy when you are feeling lazy. lol
I know this is an older video but I just enjoy your company soo much. lol I just had to comment on one of the benefits of buying Spare Ribs vs St.Louis cut ribs. The cost is roughly the same but you get twice as much meat on the Spare Ribs. St. Louis cut cost .75 to 1.00 more /lb for roughly half the meat. I always buy Spare Ribs and then watch your other video for trimming them down to St.Louis cut. Lots of other uses for trimmed meat. My latest was to smoke them along side the Ribs and then make stuffed BBQ bell peppers with it. Yummm.
Got it! Very nice description!
Awesome, thank you!
GREAT GUY
WONDERFUL PRESENTATION!!!
I AM HOOKED ON
THIS CHANNEL
AND IT'S MY FIRST TIME
Thank you for this. I’ve always loved spare ribs without even knowing they were spare ribs until I started cooking them myself when I started buying baby back ribs thinking they were spares
Cooking baby backs right now first time in quite awhile. I usually use Saint Louis cut spares but whole spares are good too. Wrapped my baby backs in butcher paper for the first time this cook so looking forward to seeing how they turn out. Thanks for posting your videos enjoy them.
I love how he uses his dog
LOL!!! Man your quality control department was like "do you REALLY need to utilize me to show where the ribs are on a pig? C'MON MAN!!!!!" Thanks for this bro! 👊👊👊
lol. Yeah, I couldn't resist. Thanks for watching, Alton.
I’m a weekend warrior and love to smoke ribs in my stick burner, but did not know they were all from the same ribs. I guess I never thought about it. Thanks for making this clear.
Thank you. I always wondered what the difference was.
Thanks for the thorough explanation.
I think Justin figured out adding puppies to your video increase the likes. I like getting the spare ribs, trimming them to a St Louis cut and cooking those along with the tips at the same time.
Nice explanation. I usually buy untrimmed spares because they're what always go on sale. They're also stupid easy to smoke without screwing them up. I'm still experimenting with the tips. Last time I smoked them along with the ribs, then threw them in a crockpot, pulled the meat off, and made sandwichs.
I've had problems with BBRs getting dry and tough because they're so lean that I've resorted to a 3-1.5-1 technique to get them tender. Works for me, YMMV.
It really comes down to do you mind chewing cartilage? If the meat must fall off the bone they you want baby back. If you like chewing and getting all that good tasty collagen then you will like spare ribs. Both taste great. Baby back can be too lean, spare ribs are probably a bit easier to have come out tender and juicy, but to me its more about which way you like your ribs.
Extremely informative video, thank you. I had my headphones on. My wife looks over and sees two racks of ribs, then sees the dog demo ... there might have been a scream-yelp. :) Watching street food videos might have had something to do with her concern.
LOL. It's funny how many people reacted to that. That dog is the most loved member of this household. Anyways, Thanks for watching!
I noticed the change in the baby backs drying out easier too. I blamed it on myself, and not the ribs. Thanks for clearing that up. Now, if I can just get my wife to watch this.
Doggo was a great touch! Great explanation!
Your poodle was looking nervous for a few minutes, there. Great explanation on the nomenclature.
best video i've seen that explains everything. very much appreciate this!!!!
Great video! “Even though my name is Baby Back Maniac” 😂🤣
Thanks for the video BBM! These kind of explanation videos are perfect!
Thanks for the info. Time to change your name to “Spare Rib Maniac”.
@Tony Urquhart or, "St. Luis Maniac"!
lol
How about simply......”Rib Rack Maniac”?
Awesome video explaining the differences. All the dogs in the neighborhood need to be fearful now that I know ribs come from cute fluffy ones, ha. Thanks again for the video and educating me.
Thnx for this vid Justin! Been wunderin for a long time now!
Great breakdown Justin! I definitely prefer St Louis cut as well. My go to rib for sure!
Thanks man. I appreciate you taking the time to watch.
Baby backs for me, I absolutely despise the cartilage on the spare ribs.
Was also helpful in preparing dog for my Vietnamese dishes.
🤣🤣🤣
Very Nice Job!! Good info without a lot of BS!!! Thank You!!
I bought a 5lb rack of untrimmed spare ribs for $15. Fed my wife and kids for a week. Cute dog!
I was raised a butcher. It always amuses me how people get these mixed up.
Like the difference between sirloin tip steak and top sirloin steak. People think if the word ‘sirloin’ is in there, it’s a tender steak.
To me, sirloin tip is a roast and only a roast.
That's what happened. I got spareribs cooked them at 400 for 2 hours turned out great. Baby back ribs take less time and worry that they get dry in spots. Thanks for the Video.
He's right. Majority of baby backs these days are way to lean. St. Louis much better for my tastes.
Finally! I have learned what's what! Thanks!
That dog was thinking, bro, isn’t this where you carve up the meat? I didn’t mean to pee on the carpet, please.
That was a great video Justin. The dog with a pig face, great idea. LOL. The signing about the ribs made the entire video. This video had a ton of information for people. Great job.
Thx for watching. Pulling for you!
Regarding the pig sternum:
We always split the sternum with a knife. Big plants use air powered pincer type tools to do it, but almost always, there is more sternum on one side of the carcass than the other because it’s pretty hard to split it absolutely dead center. The blade wants to deflect left or right into the softer cartilage. The sternum itself is a strip of solid bone.
Same with the pelvis. On pigs, we split it with the saw at the same time we split the carcass, but on beef, we’d do it on the skinning cradle usually with a knife. The pelvis is two halves with cartilage fusing them together. The older the animal gets, the more ‘bony’ that cartilage becomes, and subsequently can only be split with a saw.
I have always thought Babyback ribs are the St. Louis Cut without paying too much attention to it. Thanks for clarifying it.
Where I get my ribs from trim the tips and sell them as pork brisket. You are definitely right that is some good meat. I cook it just like regular ribs. It is also really affordable. Great video made it nice and clear.