Spare Ribs vs Baby Back Ribs | How to Trim Ribs for Smoking

[@BabyBackManiac]

If you use these affiliate links you will literally have balls of steel for the rest of your life. ✅🔴 Steel Balls amzn.to/39tQOyQ ✅✅ Rocky’s Rub tinyurl.com/4bc3qtpy ✅✅ Black food safe gloves amzn.to/3s3PSsi ✅✅ Knife amzn.to/2LCyGt1

[@Viewtoagrill]

Great job on the video Justin. Your videos are already awesome but I love the way you keep moving forward with your creative process and keep getting better at making videos... again... great job.

[@BabyBackManiac]

Thanks, Johnny. I really appreciate that bud.

[@elainevdw]

Aaaaaand now I know what it means when a rib recipe calls for "St Louis style" ribs and why the untrimmed spareribs at the store don't look that way lol. Thank you :')

[@reddrockingeezer]

Great instructions, always clear; that's rare, thanks. Catfish skinning pliers (from sporting goods) work amazingly to remove the skin from the ribs. Cheap and much easier for you.

[@saucybottombbq]

Nice video and step by step explanation. Not every video needs to be a cook and this is proof.

[@BabyBackManiac]

Thanks man. Appreciate you watching, bud.

[@SimonAndCookie]

The view over your shoulder is bananas. It's like a used smoker lot back there! There's more hardware there than Chef Tom has on set at ATBBQ!

[@lylesbbq]

Great info. If you've never prepped ribs in your life this video will get you where you need to go!

[@BabyBackManiac]

Thanks Chandler.

[@cevxj]

Been watching a few of these videos on other channels, and the pointedly stupid steel ball roll on the cutting board made me chuckle. Appreciate the humor in what are typically dry cooking videos.

[@victorbenner539]

Justin, this is why I whine so often about you don't do enough videos these days, because you're the best. I really enjoyed seeing you put this together. I'm in the " lets pull the membrane " camp. I believe it allows the rub and smoke to penetrate the meat better from the bone side. That also means saving a little bit of rub with each rack.However, I believe most folks can't taste the difference so in the end I won't ridicule most folks for skipping the process ( unless it's one of my brothers or buddies. Then it's game on! ) So I'm going to contribute one suggestion for those folks who have never trimmed a spare rib to the Saint Louis cut. In addition to buying one or more spare ribs, buy one already trimmed. Lay the trimmed rack over the untrimmed one and use it as a basic template for how to do the trim. It can be a real confidence maker when they see side by side what they are trying to achieve. I remember when I did my first one it was like " I don't know? " But when I was done I realized I was never going to pay extra money ever again to have someone else do this for me. It's just to darn easy and quick to not do it myself. Anyway, thanks for having the " steel balls" for doing this video. Fyi, I'm about 1 month now from receiving my IVS from LSG. HOPEFULLY I will finally be able to figure out how to get my channel started by then ( truly I'm a cave man 🧔🔥) Have a great day. 😃👍🌞

[@BabyBackManiac]

Fantastic suggestion! You have to send me a note the day the video comes out. babybackmaniac at gmail dot com. Don't leave a comments (I may not see it.)

[@dewayneandrews642]

Great video.... I normally buy St.louis ribs ; but lately I've been buying spare ribs & jus trim them the same way u were doing in this video.. I just put all my trimmings in a freezer bag & when I have a stock pile of them ; I thaw them out ,season them,& cookm...

[@BabyBackManiac]

Yeah, we do that...or we use them for stock. This batch my wife threw in the Instant pot and cooked it all down and mixed with tamale seasonings and we ate it for a week. Tacos, nachos, etc. It was great. That's good meat and so versatile.

[@ryanmiller3835]

Sir! I have learned so much from this video! I already put my ribs on the Traeger. But now I have an excuse to make more next weekend! 😂

[@CookingWithRy]

Excellent video explanation :)

[@BabyBackManiac]

Thank you, sir. Hope you are doing well, my friend.

[@SmokinJoesPitBBQ]

Hahahaha! The steel balls threw me for a loop. Great job Justin. 🤘

[@BabyBackManiac]

Thanks, Joe! 👍 Appreciate you watching, man.

[@SmokingDadBBQ]

Those look good... craving ribs now lol. 100% agree on the dry brine

[@BabyBackManiac]

Thanks, James. Appreciate you watching, my friend.

[@moe2470]

Old aussie here.Ive only just got into this rib stuff. Thats some good shit. Thankyou. 👍

[@MisplacedAmerican]

Nice to see you active Justin. Awful weather here in the UK so while my KJ is pining for something to make amazing, I'm less eager to spend time outside...

[@BabyBackManiac]

I don't blame you at all. Stay warm.

[@MrShaneb5]

Love your videos, keep posting for us lesser skilled folk.

[@CookingWithCJ]

I always have my balls of steel... when my wife lets me have them... Good stuff brother!

[@GrillTopExperience]

I was wondering how he was going to use those 🤣🤪

[@BabyBackManiac]

My wife keeps them in her purse...but just to be clear, it's a BIG purse! ;-)

[@CookingWithCJ]

@@BabyBackManiac 🤣🤣🤣🤣

[@garreternst4367]

I have an idea/suggestion: I would love for you to experiment/show how to smoke some ribs to the point of wrapping and then freeze them. Then thaw and finish in the oven. The reason being is that I would love to make some ribs for our extended family's vacation in the summer but cannot take my smoker up to the rental we use. Have you ever smoked ribs half way through, froze them, and then thawed, wrapped and finished in the oven?

[@BabyBackManiac]

Great suggestion!

[@LouisatRshackBBQ]

Great tutorial on spares to St. Louis cut. Keep em coming

[@BabyBackManiac]

Thanks, Louis, will do!

[@sreginkc]

Okay. You are now my hero. Thanks for making it less intimidating!

[@danntzer]

THANKS for the video and the shout out on screen from my last comment!!!! Love your videos!!!

[@BabyBackManiac]

Thanks for the idea!

[@paula.2422]

Awesome video...as usual. Great seeing you back. I already knew how to trim the ribs but I love your vids.👍

[@BabyBackManiac]

Thank you, Paul. I appreciate that.

[@theqshedbackyardbbq]

Excellent tutorial! The production quality of your videos is unsurpassed!

[@tbarricklow82]

Good to finally see ya again, Maniac!

[@BabyBackManiac]

Thanks, Troy!

[@tbarricklow82]

@@BabyBackManiac No problem, brother. Look forward to upcoming cooks.

[@grahamkennedy9240]

The dull knife trick is awesome

[@SJCOOKS]

Right when I start to wonder where you are, you throw up a new video! Nice work and good info Justin!

[@BabyBackManiac]

Appreciate it. Thanks for watching, SJ.

[@grhman1]

On the silver skin i work from the middle and the ends pick up so much easier but any way is good thanks for the videos.

[@aldolopezL]

Good to see you back. Greetings from Tijuana, Mx 🇲🇽

[@BabyBackManiac]

Thanks, Aldo. Appreciate it.

[@jakeg7033]

great vid! Just trimmed two sets of Smithfield ribs and I got pretty close. I got bit lost when I felt my ribs bend some like if they were at joints but If I trim them down anymore I'm afraid there wont be much meat there... Can't complain too much as they were pretty low tier ribs...

[@projektxent]

Great video. Not sure if you have kids or an iPad. What I do for something I’ve never done before. I watch the video. Then I ask my 5 year old if he wants to help me or my 8 year old. I use them to tap the iPad screen backwards or forwards so I can rewatch certain parts I didn’t understand or wasn’t clear on as I doing it. You will get it brother. Happy holidays

[@mikesweeney1127]

So good to see another one of your great videos Justin!

[@timdawson3131]

Love this video! I’ve had your ribs before and they are the best that I have ever had. You live up to your name 😃

[@carlmiller588]

Great video as always. At what point do you sauce your ribs?

[@devinmiller2329]

Hello, would love to see a recipe with the rib tips!!

[@TomHorsmanAmateurBBQ]

Awesome Justin! Fantastic Tutorial!

[@BabyBackManiac]

Thanks, Tom. Appreciate you watching, man.

[@tommessig2060]

dang, just started smoking today. i should have watched this. at least i got the membrane off, but didn't trim up any of the other stuff. maybe i'll do that before I wrap.

[@richardg4817]

Thanks for a very educational and well done video!

[@BabyBackManiac]

Glad it was helpful!

[@number51oco]

Great video, thanks. On the baby back, the one end had that thick piece you left on, if that gets cooked through, the other end is burnt. Thoughts?

[@LetsGetCoffee]

GREAT VIDEO! So helpful! 👏🏻👏🏻👏🏻

[@BabyBackManiac]

Thanks, buddy. Glad it helped.

[@karolawoods]

Thank you, I'm in the UK and I wish I'd watched this video before doing my ribs last night, which still had the belly fat attached I think! I had ribs and all the layers of fat and meat on top upt o the skin! It was awful! I've salvaged half, and am going to trim it down off the fat layers and try and save then somehow. Still, I will know for next time. Amazing ovens/grills you have - hardly anyone has them like that here. MORAL OF STORY IS IF YOU'RE NOT SURE WHAT A VIDEO ON YT!

[@tonyurquhart7130]

I always learn so much from you. What’s with the haze in the background? Reminds me of last summer here in Vancouver when we had to contend with forest fire smoke blowing in.

[@BabyBackManiac]

Alot of that is just the limitation of the camera's dynamic range (ability to process lights and darks at the same time) but it's been really windy and dusty lately. Thanks for watching, Tony.

[@Kzy2334]

@@BabyBackManiac he's just covering up for all the pot he's smoking in the background 😂

[@macEboy]

As simple as that was, it's very helpful and rarely gone over! Thank you very much.

[@BabyBackManiac]

Yeah, I agree. Been thinking about this for a while but kept putting it off because I was afraid it was too simple. I'm glad people asked for it...and seem to find it helpful now that it's up.

[@aBluegrassPicker]

Can't find the salt free Rocky's Rub..... great video

[@karpreece]

Exactly what I was looking for. Cheers

[@jbonilla4071]

Could you make more videos using your SnS kamado. Im looking to buy one and love using your videos for references

[@BabyBackManiac]

I've got several planned. Thanks for asking.

[@JuanGutierrez-vm3iz]

Thanks 🙏 my friend for this tips I really love ❤️ your videos for all information for guys like me that I am not a cook master but I can impress some of my family members God bless you and your family

[@BabyBackManiac]

My pleasure. 😊 God bless you as well.

[@MadHouseBBQnyc]

Great video, do you have any that compare the difference in fat render on brisket low n slow vs hot n fast?

[@rayguest565]

Great video Justin I do about the same way. Where did you get your cutting board?

[@FatKidsKitchen]

Grat video!! I could have used your help with some baby back ribs this past weekend, boy did I have a tough time with the membrane!! LOL i love your I got lucky look

[@BabyBackManiac]

Thanks man.

[@ScottysBackYardBBQ]

great video. been BBQing and trimming ribs for 45 years. still to this day not al membranes come off easy lol

[@BabyBackManiac]

lol

[@diablonyc2]

Great video!!! And even better.... You have to eat the props!! Idea for a video:. How to clean the different grill types (how often, the grates, the outside). I know about kamados but not about the other grills.

[@BabyBackManiac]

Thanks for the idea!

[@mitchellmoss7930]

Great vid, glad to see some new stuff.

[@BabyBackManiac]

Glad you enjoyed it

[@jbrou3892]

Love the videos! Keep em coming!

[@BabyBackManiac]

Thanks! Will do!

[@ABab-jf2jb]

Great demo! Thanks

[@sneakeey1]

Great video. This was very informative and nicely done!

[@BabyBackManiac]

Thanks, Phil. Really appreciate. Hope you are doing well.

[@korynta]

Awesome video ! Great content and information. Subed ! My new goto guy.

[@NorthTexasBBQAddicts]

Those looked great Justin

[@BabyBackManiac]

Thanks, Kenneth!

[@PostalBarbecue]

That’s a MasterClass of info. So great bud !

[@BabyBackManiac]

Much appreciated, my friend!

[@mikebowerstv]

You’re just straight showing off with that membrane pull!!!

[@BabyBackManiac]

lol. I know right? Thanks, man.

[@MrCMTraining]

On your baby backs...do you ever remove the little “knuckle bones”? If so, is there a way to do it neatly?

[@GallaghersGrub]

The store near me seems to only carry frozen full racks of spare ribs. I almost never buy them because I don't feel like trimming them up. Seems pretty easy actually.

[@BabyBackManiac]

Yeah, not nearly as big a deal as we make it out to be. Thanks for watching, bud.

[@eio1971]

Thank you for explaining this

[@BabyBackManiac]

My pleasure!

[@davidb9547]

Hey Justin. Nice ribs. Got to try dry brining before rub. I've tried almost everything but that. It is getting to be rib season again. I just ordered my SNS pieces for my kettle. Going to be a great Spring for grilling ribs. ✌🤟🖖

[@BabyBackManiac]

Sounds like fun! Thanks for watching, David. Enjoy the ribs.

[@MrKing2181]

Which grill did you do these on and why did you choose that particular one

[@dougsutheimer6531]

Great video. Needs a smokey cameo though. 😁

[@BabyBackManiac]

Totally agree. He's huge now!

[@BarryMunkasy]

You need to get back on the Reg with these KZbin vids!!!

[@BabyBackManiac]

Working on it. Thanks for watching, Barry.

[@AbsoluteFidelity]

Flap, skirt, rib tip, end bone and the main ribs, which one cooks the fastest to the slowest? Could you give me the order for that?

[@SmokedReb]

Loved the video, brother!

[@BabyBackManiac]

Thanks, buddy. Appreciate you watching.

[@markmelton8676]

Just sub’d. Great video man!!

[@BabyBackManiac]

Awesome thank you!

[@jaybooth4815]

Great video Justin! Great to see you back! Really enjoy watching and learning from you! Those ribs looked amazing. Did you wrap them at all? Cheers!

[@BabyBackManiac]

Not this time. Thanks for watching, Jay.

[@herbertjohnson1974]

Have you ever done a crown rack of ribs?

[@wemcal]

Great video and information

[@BabyBackManiac]

Thank you!

[@brianhorst5860]

I saw that you had a jacket on, question how cold was it and did that mean you had to use twice the wood for you cook?

[@BabyBackManiac]

It was in the 40's, I believe. Not twice as much but a little bit more. I haven't ever measured it but it does seem the average temp the cooker runs at drop by however much the temp is outside. So on a 90 degree day, it like running around 275 and on a 40 degree day (50 degrees cooler) it wants to run about 225. That definitely over simplifying it because every wood log/day/cook/amount of meat is different.

[@agirlandhercows501]

this looks so good

[@BabyBackManiac]

Thank you. Appreciate you watching!

[@oldrustycars]

Rib tips are real Chicago barbecue. Not many restaurants that aren't in the hood have them, my local butcher sometimes has them, I buy them.

[@HeavyMetalBarBQue]

Hey Justin! Always enjoy your top shelf quality production and content. Excellent advice for those looking to up there Que game. I have some Rockys Rub and need to try it......which brings me to my question and maybe a request Vid from you in the future. Have you ever experimented and put the ribs on the pit with only the salt at the front end, and then finishing with the unsalted rub? I ask because, never tasting Rockys, I can see it has a lot of sugar content. Because at the time of saucing they had that look of already been sauced....You know, that sugary glazed look? I would ask your thoughts on why the spares looked so thin and kinda dry underneath, but there was No pullback? I know we can't control what animal ends up on our plate, but my question is all in the name of learning and trying to figure out this thing called BBQ. It's been awhile and I wanted to say Hello! BTW.....Nice Fire Basket. 😁 BBQue On! \🔥/

[@BabyBackManiac]

Hey Ken, Great to hear from you. I've done a lot of experimenting with just salt and no rub but never adding it at the end. That's an interesting idea. Regarding the lack of pull back. I think the problem is I'm a creature of habit and keep buying 3 packs from Costco because it's close to my house. Then I forget how bad they are trimmed (paper thin) until the cameras are rolling. lol. Thanks for the video ideas. Hope you are doing well, my friend.

[@rochelleford9183]

Great video

[@jordandeluco7474]

What make/model is your smoker?

[@dewayneandrews642]

Where did u get ur long handled basting brush from?? I'm tryn to find one like that...

[@BabyBackManiac]

Thermoworks sent them to me. I've been testing them out. So here's the deal. They have a bunch of science nerds to tested this and it designed to hold more liquid than any silicone brush on the market. Kinda makes me laugh. Here's an affiliate link if you want to check it out. tinyurl.com/jqa2sxkl I'm happy with it so far. Thanks for watching, DeWayne.

[@chrisdekok8758]

Nice, that's been a while!

[@BabyBackManiac]

Thanks for watching, Chris.

[@smalltowntexasbbqburgersbr1391]

Tasty! These look awesome!

[@BabyBackManiac]

Thank you 😋

[@mrkobra49er]

Love the Steel ball bearings joke!! Need more humor in your videos!!! You have a natural nac for jokes

[@katokhaelan4881]

Excellent!

[@ericw1641]

I have noticed in store ribs called pork back ribs. Is the different then baby backs

[@moonlit61]

What size is your cutting board

[@skwerlee]

Great tips 👍👍👍

[@BabyBackManiac]

Thanks for watching, bud.

[@curtismiller3380]

Can you trim the spare rib after it's cooked?

[@BabyBackManiac]

Hi Curtis, Yeah, you don't "half to" trim them at all. Just cook them and serve them. They just look more appealing, cook more evenly, and are easier to eat if you trim them first. It's not an absolutely requirement though.

[@mannys.315]

Would you happen to have a coupon code for lone star grills?

[@vanq884]

Hey Mr. did you buy out that Rockies rub SNS is all sold out of them you turkey ,,,,lol

[@BabyBackManiac]

oh no, That sucks. Sorry.

[@steveo1413]

Any development on the Weber Smokefire?

[@BabyBackManiac]

I'm not in the loop on that. Sorry.

[@iwanaGoFast2010]

How do you make beef ribs?

[@nategibbons172]

No wrap?

[@captricko1]

What brand of meat do you buy for the house?

[@Texas_Dream]

I love Rockys rub! Got it free with my slow n sear 😎👍🏼

[@BabyBackManiac]

It's good stuff! Thanks, Miquel

[@stephendoesautocross6230]

Noob question… why should I use a salt free rub for a dry brine?

[@wddwilliams]

Awesome video! Would love a video on how to get from backyard ribs to competition style.

[@terrywatts1060]

I love rib TIPS Chicago Style

[@peacemaker0606]

OR. . .if you want to cut the rib tips, all you have to do is cut down the center of the fat line at 1:52. That's the cartilage. (No need to make it difficult).

[@pim1234]

I had a spare rib and just couldn't get the membrane off, let it on, didn't make a difference ...

[@arom8438]

Have you ever tried using a rib rack? To maximize your grill