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  7. I did baby backs for years, and then moved to central TX and figured when in Rome, do some spare ribs… I like them but every time I'm pulling out little bits of cartilage and whatnot I question my life choices. Baby backs are meatier and just have the one bone… gotta look harder to find good marbling but that's the way.

  12. I’ve watched some of your content and this was the best video by far. As a lifelong Chicagoan I am very familiar with rip tips. They are near and dear to my❤ My favorite smokehouse of all times is called Lems barbecue on 75th St. Best rip tip you’ll ever eat. Been eating there for 40+ years and there’s always a line out the door rain hail, sleet, or snow. It is carry out only. I love the full spare because it contains the rip tip. You get the full spectrum of the rib and that’s why I knew that the spare rib was going to win in your contest. Nothing wrong with baby backs and I love St. Louis style as well, but the spare rib is where it’s at. I was surprised at how good you guys thought the country rib came out and I think I will give them a try.❤BBQ😊

  17. Hey Jeremy, idea. I understand what you said about the baby backs, and may I suggest an experiment to make them richer? How about cooking like you did these, but wrap them meat side down, with a layer of Chicago Packing Lard on the bottom. Then finish them, wrap them, rest them, taste test them to see if that solves the richness problem?

  30. Agreed, my favorite is the St Luis Rib for all the things you touched on…all those ribbs are good eating…. my go to for me and the family when I am on th grill is brisket and St Luis Ribs…thanks for the tips and video today.

  32. Great comparison test. Personally, I like the full spare cause I like to eat them in a couple of meals. All that meat looked awesome! I will admit however, that I like well cooked beef ribs just as much as I like pork. Lucky me! Can't go wrong. That being said, I can't find beef ribs locally, so if I want ribs, it's going to be pork. Great video!

  38. Help my brain decide if an overnight rest is worth the flavor enhancement. I haven't researched warmers yet. I normally let my bbq rest in my rtic cooler for 4-6 hours and then chow down. I am trying to figure out is it really worth the overnight … and then of course how to keep the warmer cost under control. I'm not cooking for an army, but i would like something big enough for 1 brisket + something else, like a rack or 2 of ribs. …assuming the extra rest makes that large of a difference.

    Thank you!

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