tag:blogger.com,1999:blog-2733645818078284741.post3602038482377089340..comments2024-02-23T06:17:41.604-08:00Comments on Bob's Brew and 'Que: Oh Baby BacksBobhttp://www.blogger.com/profile/04777038095251149758noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2733645818078284741.post-84348033733639149282009-10-29T18:44:21.278-07:002009-10-29T18:44:21.278-07:00I prefer spares too, but loin backs are a nice cha...I prefer spares too, but loin backs are a nice change of pace, too, don't you think? Nice looking ribs.Chrishttps://www.blogger.com/profile/14861482393432330011noreply@blogger.comtag:blogger.com,1999:blog-2733645818078284741.post-41030896544490350342009-10-29T13:31:34.510-07:002009-10-29T13:31:34.510-07:00At the risk of making something that is, at it'...At the risk of making something that is, at it's core, primal and gloriously simple, somehow more complex than it needs to be, yes, I prefer spare ribs, St. Louis cut, as the surface to volume ratio is higher and the lean to fat ratio is superior once the ribs tips are cut off. I am no purist.Bobhttps://www.blogger.com/profile/04777038095251149758noreply@blogger.comtag:blogger.com,1999:blog-2733645818078284741.post-79470644248618651652009-10-29T10:51:00.996-07:002009-10-29T10:51:00.996-07:00Baby back ribs? I thought the purist's choice...Baby back ribs? I thought the purist's choice was the traditional sparerib rack, that the baby backs were too meaty (spareribs have a higher ratio of surface to volume, perhaps?)Ken Mhttps://www.blogger.com/profile/01470748357835292825noreply@blogger.com