What cut of Pork Ribs do you like/use?

[NorthernSmoke]

Third effort with the BDS today - ribs again. I solved the blackened appearance problem from my first try. When I boated them, I added more apple juice; just enough to cover the bottom of the  tray.

But I was wondering at the grocery store what others like to use for pork ribs: side or back? I noticed that back cost twice as much. My first couple of tries were with backs and I wondered how sides would turn out.

[Consiglieri]

I like them all, but the baby back ribs really taste the best to me.

[Gizmo]

I usually get the back ribs.  Costco sells them in the cryovac and there is more meat to them.  I picked up a case (6 packages with 3 racks of ribs each) for $3.01 per pound.  6 racks went to some friends' 60th anniversary today and the rest will be for my employees Friday.  The spare ribs were $1.98 a pound, come 2 to a package and there are 5 packages per case.  The reason the price difference is there is more bone weight than meat weight compared to the backs.

[Consiglieri]

costco sells some good meat.  Their pork butts, tri tip, ny strip, ribs all are quality cuts and well trimmed in our area.  2 packs of those baby back packages you mention will fill up a 6r nicely.

Their pork loin is delicious too. 

[Gizmo]

Yes the 6 rack was at capacity (not that I couldn't have stuffed more in  ;D).

[SKSmoker]

baby backs for me. I don't like the lack of meat on spares.

[Habanero Smoker]

I'm really not a rib person, but when I do eat them I prefer spareribs, cut St. Louis style. There is a lot more meat, and I like the texture better.

[NorthernSmoke]

I did some googling on the subject and found this: http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=34&id=308 It has info on ribs, but if you check out the left hand column there's info on the rest of our BBQ friends as well  :P  I'd like to find some diagrams of where the cuts are coming from, but it's good start learning the terminology.

[3rensho]

Thanks for the link NS.  :) They cut meat a lot differently here.  From the pix it looks like St. Louis style are what are common in these parts.  I too would welcome diagrams of exactly the ribs (or any other part) come from so I can print it out and show the local butcher.  I had a link bookmarked to a Canadian government site that had great diagrams (for pork, beef and lamb) with labels in English and French but unfortunately they've updated the site and I can no longer find it.  Alas I never printed out the diagrams.  :-\

Tom

[chuck steak]

Here is an old fashion meat chart and color pics showing the different cuts from the Hog.
http://www.virtualweberbullet.com/meatcharts_photos/porkcuts.pdf

[NorthernSmoke]

Thanks, Chuck. Good photos.

[LilSmoker]

I prefer baby backs, but will accept anything in an emergency