The high fat and meat content means that spares need longer on the smoker. You may have heard of country-style ribs as well. , which goes by the level of fat marbling. Additionally, the meat from the spare ribs is a bit tougher (the muscles around them are involved with breathing, so they are used quite a bit more) and they contain more cartilage than back ribs. Spareribs (aka side ribs) are the long cuts from the belly behind the shoulder. Some pork rib cuts are better suited for smoking and cooking low and slow than others. On one end you will see the marrow of the bones where they have been cut away from the baby back ribs. Spare ribs are from further down the side of the pig, and reach right down toward the breastbone of the animal. Here’s a little info on how to pick the right cut of ribs. You'll be the first to know when we publish a new grill or smoker recipe & we'll also send you our best meat smoking tips for free! These really are not actually ribs. 53 BBQ Side Dish Recipes to Serve at Your Next Cookout, Crock Pot Barbecued Country-Style Pork Ribs, Cuts of Pork: a Pig Diagram and Pork Chart. They're also flatter and generally cut 6 to 8 inches wide with a full rack featuring 11 to 13 ribs. Spareribs usually take 5 to 6 hours to cook. Set up a. and don’t be afraid to experiment with cooking and smoking different types of ribs to determine your favorites and achieve the results you are looking for. See full disclosure. As the son of a vegeterian, I grew up dreaming about meat. The other end is where the ribs taper away at the chest of the animal. Don’t be fooled. As you move further away from the spine, the rib bones get larger, flatter and straighter, and also contain more meat between each rib. Many people don’t realize that there are several different types of pork rib cuts. This video has a great run down of how to do. Cuts also depend on how they’ve been cut as well as where they’ve been taken from in the pig. We have also broken it down step by step for you below. Ribs are one of the marquee pork dishes that are a favorite at backyard barbeques, family reunions or anyplace else that people gather over food. You can master how to cook BBQ ribs and much more. For more insider tips and tricks straight from top barbecue Pitmasters and Grillmasters, dive into the one-of-a-kind, in-depth classes here at BBQ Champs Academy. These ribs are also sometimes referred to as loin back ribs. Smoked rib tips make delicious appetizers, and can cook in 2-3 hours. “Back” refers to the fact that they are attached to the backbone of the pig. This cut of rib is preferred on the competition circuit, as it is neat and tidy for presentation. Here are some of the common names you’ll hear: Smoking some killer ribs is a classic skill in the world of barbecue. Learning about the four popular cuts of pork ribs and how they butchered and trimmed is a great shortcut to mastering barbecue ribs. Because they are leaner and lighter than spareribs, baby back ribs only need about 4 hours to smoke. “Square up” your ribs. Variation in the thickness of the meat and bone, as well as levels of fat in each cut, can alter the flavor and texture of the prepared dish. Rib tips refer to the small bones and cartilage that connects the front ribs to the breast bone. While the shape of the bone is essentially the same as the spare rib, the fact that they are trimmed up more makes them look more regular in shape than other types of rib. There are a number of different types out there, and each one is best suited to different recipes and meat prep approaches.