The BBQ Report

In this story from the Witchita Eagle the author looks at the age old question of what ribs to cook and how to cook them. It’s got a good explaination of the difference between spare ribs and baby backs, and concludes that indirect heat, rather than parbroiling or rotisserie cooking, yields the best results. Here’s their tips on selecting the best baby backs:

Baby back ribs are from the back loin. The bones are smaller in width and length. Look for slabs that are about 2 pounds, lean and meaty. If the bone is exposed, the cutters are shaving too much meat off. With ribs, the majority of the meat is in between the bones, but it’s nice to have it around the whole portion of the rib.