Mismatched ribs

[Huh? What?]

I asked my wife to pick up some ribs while she was in town today. She accidentally brought me three racks of back ribs and 3 racks of St. Louis ribs. I need them all tomorrow.

Now I have to figure out how to time them so they might be done at the same time.

Any suggestions?

 

[ssv3]

I'd put the back ribs on about an hour to hour and a half later.

 

[Fooball]

I've done both at the same time....I put the baby backs on about a half hour before the St. Louis.

Worked for me.

 

[Huh? What?]

Put them on before or after?

 

[Fooball]

I'd put the back ribs on about an hour to hour and a half later.

I see we cook different! I figured baby backs=thicker meatier=cook longer.

Came out good for both.

 

[ssv3]

I see we cook different! I figured baby backs=thicker meatier=cook longer.

Came out good for both.

They're leaner and in my experience they cooker faster.

 

[Fooball]

They're leaner and in my experience they cooker faster.

The back ribs I've bought (Hormel usually) have a thick meaty end approaching pork chop status.

The GF prefers them because she says they are "meatier". I like ribs to be ribs, not pork chops. So I go for the St. Louis.

 

[Fooball]

So, OP, did we manage to confuse you enough? :doh:

 

[Huh? What?]

Sort of...

I can see that if they're leaner, they would tend to dry out.

 

[Fooball]

Look at the two she bought side by side. Check the thickness of the meat. Then use your own judgement.

 

[ssv3]

The back ribs I've bought (Hormel usually) have a thick meaty end approaching pork chop status.

The GF prefers them because she says they are "meatier". I like ribs to be ribs, not pork chops. So I go for the St. Louis.

Ours selection of back ribs is usually not meaty enough. It also makes a difference if the ribs are injected with a solution or not. The "enhanced" ribs cook longer. I always opt for the natural non enhanced ribs.

 

[ssv3]

Op

Or put them on at the same time and wrap the spares in foil to catch up.

 

[SirPorkaLot]

I'd put the back ribs on about an hour to hour and a half later.

Yup! Nailed it.

Back ribs take me 2.5-3 hours 4-4.5 and spares take

 

[SirPorkaLot]

The back ribs I've bought (Hormel usually) have a thick meaty end approaching pork chop status.

The GF prefers them because she says they are "meatier". I like ribs to be ribs, not pork chops. So I go for the St. Louis.

Back ribs ARE basically bone-in pork chops. They cook quicker than spares for me though, because they are so lean

 

[Huh? What?]

They're prepped for tomorrow. The back rib's rub is based on green chile, and the St. Louis is based on Spanish paprika and cayenne.