"I always felt the baby backs were meatier and leaner than spare"
Same here. I've seen some restaurants take the larger rib rack and saw them in half down the middle length wide and call them baby backs. Amazing what some places do.
I have to make more and report back. 🧐🧐🧐 come to think of it, I also prefer the baby backs because I can make them, wait for it, healthier. Smoke for an hour or 2, then 1 hrs in steam convection oven. It’s amazing how much fat renders off
