Baby Back vs Spare Ribs

One dilemma faced by those who love steak is the dilemma of baby back vs spareribs. To settle once in for all this dilemma, it would be good to know the difference between these two types of steak cuts. Back ribs are derived from the part of the pig’s body wherein the spine meets the rib after the loin has been removed. The spareribs, on the other hand, are taken from the pig’s lower portion, along the breastbone and the belly, just behind the shoulder.

Differences between Baby Back and Spareribs

The other names for baby back ribs are back ribs, pork loin, loin ribs, and back ribs. The baby back ribs refer to the upper ribs. These ribs are called “baby” because they are shorter as compared to the larger spareribs. The average baby back rib usually consists of 10 to 13 curved ribs.

Each baby back rib is usually 3-6 inches long. It also weighs around two pounds and could feed two persons. Baby back ribs are also lean and very tender. They are also usually more popular than the spareribs. Thus, they are more expensive than spareribs.

The spareribs, on the other hand, is also called “breastbone-off pork spareribs.” The spareribs are characterized by meaty rib cuts derived from the cow’s belly after removing the belly. The hard breastbone along with the chewy cartilage is cut away, making it look a bit rectangular.

The spareribs are also flatter compared to the baby back ribs and are not difficult to brown. The spareribs also carry more fat that provides more flavor to the meat.

Each slab of spareribs weighs around 2 1/2 pounds and can feed up to four people. The sparerib is also less expensive than the baby back ribs.

Cooking Difference between Spareribs and Baby Back Ribs

Spareribs are a type of cuts of meat that you can use for slow-roasting barbecue. Since the baby back ribs are smaller and leaner in size than the spareribs, the time for cooking the baby back ribs is faster than that of the spareribs. On the other hand, spareribs take longer to cook than the baby back ribs.

In the southern U.S., spareribs are very popular. They are either cooked on an open fire or barbecue. They are also served as bones-and-all or slab along with a sauce. Spareribs may be derived from the pig’s rib cage along the belly side and just underneath the back ribs.

Pork spareribs have a flatter appearance than the curved back ribs. Moreover, they contain more bones. Spareribs also contain some fat that gives the ribs its tenderness.

Spareribs can also be taken from the cattle’s rib cage along its belly side. The spareribs of beef are longer and wider and appear to be more curved than that of the pork spareribs. Moreover, spareribs are usually eaten individually or alone by hand. The one who eats usually gnawed off on the meat that adheres to the bone.

St. Louis Cut Ribs

The St. Louis Cut Ribs are also pork spareribs wherein the rib tips are already removed. The rib tips include the sternum bone, surrounding meat, and the cartilage. St. Louis Cut Ribs come in rectangular shapes.

St. Louis Cut Ribs appear to be flatter than that of the baby back ribs. Thus, they are easier to brown. They also contain lots of bone, along with a great amount of fat. Furthermore, if you cook them properly, you will end up having a flavorful food. The St. Louis Cut ribs are also less expensive compared to the baby back ribs.

St. Louis Cut Ribs, just like the baby back ribs, require slow low heat cooking time to make it more tender and flavorful. They are also ideal for grilling, braising, and smoking. Moreover, you can cook them using an oven. They are also best cooked along with spice rubs and sauces.

St. Louis Cut Ribs are larger in sizes, which means you will take longer to cook them compared to the simple pork spareribs. You will take around one and a half of the time that you use to cook baby back ribs. So, if you are cooking at 300°F, it will take you around two hours to cook baby back ribs. On the other hand, using the same level of heat, it will take you up to three hours to cook the St. Louis ribs. 


The dilemma of back ribs vs spareribs all boils down to your preference. Both are popular among diners. However, since the spareribs contain more fat, they are more flavorful compared to the back ribs. Moreover, their sizes spell out the difference in cooking. The spareribs are larger and thus takes more time to cook than the baby back ribs.

Shoulder Roast Vs Chuck Roast

In the market today, there is a difficulty identifying between a shoulder roast and a chuck roast. This is because of the two pork are a bunch of red meat. The significant difference between these two types of meat is that they have different cuts.

While chuck roast pork is extracted from a part of the shoulder meat, shoulder roast meat is extracted from the whole meat are the soldier region. Since you are not getting it simple differentiating between these two products, this article has been written to help you choose the right beef between the shoulder roast and chuck roast.

Shoulder Roast

The shoulder roast is a no less cut of beef that is extracted from the shoulder region. It is a large beef that can feed a huge population adequately at a single time. Most time, chefs recommend cooking and braising these meats in liquid for a short period.

However, you can also spice and dry roast this meat in a hot oven which makes it a tasty beef roast. While roasting these meats, it is advisable to slice it against the grain in other to enhance this roast pleasant taste and texture.

A shoulder roast is leaner and would benefit from added fat. When compared with a chuck roast, this pork is less tender and needs a low and slow treatment to make it tender.

Shoulder roast can be cooked in a slow cooker or the oven on a low temp for some hours until the internal temp reaches 150 for medium. You tend to get more of these beef during the cooler months and is a hearty piece of meat. It is a great option for making chop meat.

Chuck Roast

A chuck roast is also known as shoulder steak, boneless chuck roast, or chuck shoulder pot roast. This pork is extracted from the shoulder and neck region of the animal. Unlike a shoulder roast or a brisket, a chuck roast is fattier meat and has a richer taste.

However, it contains a high level of saturated fats which might not be an ideal one for people who intend to burn fat. With the shoulder muscles running in different directions in this meat, it is often tricky to slice this pork into pieces and would require tools to do so.

A chuck roast is tender meat and would need you to cook it for a long time. Nevertheless, it is essential to know that this meat should be prepared with more care in other to prevent it from drying out or toughen up.

How to choose between a shoulder roast and a chuck roast

Choosing between a shoulder roast and a chuck roast can be a little bit tricky since the two are extracted from the shoulder of a cow. Therefore, whenever you have decided to go for any of this pork, here some factors to consider and features to look in for in other to make the right choice.


If you are in search of less tender roast meat that can be quickly cooked within a short time, a shoulder roast is what you are looking for. These meats can be prepared in less than some hours and can be eaten by both the young and the old. On the other hand, chuck roast is very tender best that see not only hard to divide into pieces but require a long period to be adequately cooked


Another vital factor to consider before choosing between a shoulder roast and a chuck roast is the about of meat that each pork has. For a shoulder roast, you tend to get a large amount of beef to cook for a family reunion party. A chuck roast would also provide you with a large number of meats to cook any food you want.


It is essential for you to know the about of meat you are purchasing before going for any. A slice of chuck meat comes at a relatively high price than shoulder meat which means you would need to get some extra bucks before going for a chuck roast meat.

Cooking Methods

Both the chuck meat and shoulder roast meat have different kinds of cooking methods to get them ready. You can decide to roast, braise, grill or smoke them depending on your choice.