So I have a question for the CP grilling/smoking afficionados here.

I see on food cooking shows, BBQ contest shows, and here on CP they cook pork spare ribs. Why? Also called St. Louis cut.

I'm a baby back snob myself. Have accidentally bought spare ribs and cooked them.

They're ok. But that end with the bone, that they make riblets with pisses me off.

So why do people prefer spare over baby back? Is it because they are more uniform and cook evenly together? Where as baby backs can have a larger side than the other.

So what's the reason CP experts? Try to convince me, please.

Go.
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