I went to a restaurant last nite and they had spare ribs and baby back ribs. My date asked the waiter what’s the difference? In a very condescending voice he said “Baby back…baby pig…” Except that I don’t quite remember it that way. I thought that they both came from adult pigs but slightly different areas. I didn’t speak up because I was uncertain. I googled but came up with only 159 recipes. Thanks
Sorry…got cut off…what is the difference? Also, if you’ve read this far…do those smokers really work all that well? Thanks again
According to http://www.barbecuebible.com/wwwboard/messages/4432.html
babyback ribs come from “high on the hog” (a young hog) where the tenderest meat is found.
Hence the term…
Although, sometimes I think the butcher just cuts the old spare ribs in half and puts a little seasoned tenderizer on them and has a sale!
Either way, I like’em…esp. w/ a few Margaritas.
I’m not sure exactly what smokers are you referring to, I’m just gonna guess the “Ol’ Smokey” which is round and about 3’ tall w/ a fire pit below the grate. They’re okay if you really know what you’re doing. They are notorious for burning ribs though.
I know from experience. You really need a smoker that has a firebox aside from the meat. This way you can regulate the heat, add coals or wood if needed and eliminate the worry of grease fire starting up while you’re fixing the potato salad.
As far as propane cookers go, they’re allright if you just want to be able to cook outside but in no way compare to a good old fashioned pit for taste.
Starting at the backbone make a cut with a band saw. Down about 3-4 inches make a second cut with the band saw. What you just cut off is the baby backs. The remaining part of the ribs are the spare ribs.
Spares can be trimmed (St. Louis) or left whole.
Oh and yes smokers do work that well
I use a ceramic version of a Japanese Kamado called Big Green Egg
The difference between real smoked ribs and what you buy in the restaraunt is that in smoking the flavor is in the meat, not in the sauce. Most times I serve ribs with no sauce, just the flavor from the cooking.
The term “young hog”, though, must be a relative one, it seems to me. According to the book “When Is A Pig A Hog?” (and I’m sorry, I can’t find it now that I need it, naturally), the term hog applies to a porker when it has reached a certain weight; 400 pounds, IIRC (I’m really torqued that I can’t find the book, I’ve seen it on that same shelf a million times). Thus, a “young hog” still has to have a few miles on it, as opposed to, say, a suckling pig.
I’m gonna look around a little for that book, so I can provide a proper cite. I know I’m correct about the weight thing, though. Just not the actual poundage.
Yuk! I cannot imagine ever eating any type of ribs from any hog!
Spare ribs and back ribs are from different parts of the hog. Spare ribs are from the belly, back ribs from the loin. Baby back ribs are from young pigs.
The California BBQ Association explain this on their site which has lots of good information. If you click around the pig at uspork you can see where they come from.
Interesting, I cannot stop imagining eating pig ribs. 
Mmmmmmm, ribs.