Tag: Difference Between Ribs and Spare Ribs

  • Dry Rub Seasoning for Ribs

    Dry Rub Seasoning for Ribs

    Dry Rub Seasoning for Ribs is what comes to mind as we now officially enter BBQ season! This is a rib rub that was rated Best Rub On the Planet in 2022. When it comes to color, taste, and eye appeal, this pork rib rub just works for ribs!

    Dry Rub Seasoning for Ribs – What Makes It Different?

    The dry rub seasoning for ribs we are referring to is Butcher BBQ Honey Rub. It is a sugar and honey-based BBQ rub that was voted “Best Rub On the Planet” in 2022.

    This honey BBQ rub was crafted by David Bouska, pitmaster and founder of Butcher BBQ. David has been in the meat business for 34 years. With that amount of knowledge, it has allowed him to formulate flavor combinations that are a spot-on match for BBQ ribs.

    David has used this rib rub to win numerous competitions. Two championships in particular are the World Champion BBQ Pitmaster of 2012 and 2018. So, David knows what he is talking about when it comes to BBQ.

    Dry Rub Seasoning for Ribs - Rib Rub - Smoker

    May 2025 – We Are Officially in BBQ Season!

    Ok, so back to dry rub seasoning for ribs. As I write this, it is May 2025, and it is officially BBQ season. The weather is finally warming up for most of the country. It’s time to dust off that smoker and start cooking some ribs!

    The birds are chirping, flowers are blooming, “April Showers” have passed and “May Flowers” are blooming!  

    What’s that, you received a new smoker for Christmas? Well, what perfect timing to fire it up and smoke some ribs.

    If you are new to BBQ, we have a blog that explains the “Difference between Ribs and Spare Ribs”.

    Dry Rub for Ribs

    This dry rub for ribs is amazing by itself, but you could use it as a base layer when creating a flavor profile.

    But to be honest, I have smoked ribs with only this rub. I did not add any BBQ sauce or glaze and it is perfect by itself. 

    The brown sugar and honey notes are an amazing compliment for pork ribs! I can see why it was voted Best Rub On the Planet.

    How Many Racks of Ribs Will It Dust?

    You may be wondering, “How many racks of ribs will this dry rub seasoning for ribs coat?” Well, if you were not thinking about it, you are now!

    Each bottle will cover 4-5 racks of ribs. Now don’t hold me to that number exactly. It, of course, is only a “ballpark” estimate because it depends on how heavy you coat each rack of ribs.

    Dry Rub Seasoning for Ribs – Pro Tips

    Here, so this is geared for new pitmasters, I wanted to include a few pro tips for our pork rib rub: 

    1. Let the rib rub rest.
      • After dusting the ribs, we suggest letting the rub sit for 30-45 minutes before smoking.
    2. Low and slow is best
      • Get the pit grate temp around 225-250 degrees, and you are good to go!
    3. Don’t cook by time, cook by temp.
      • This is one we cannot stress enough. Cooking by time will get you in trouble.
      • If you have heard of the 3-2-1 rib method, toss that out the door.
      • Cook your ribs to around 165 degrees before wrapping. Then cook them to 195-203 degrees.
      • All ribs are different, so this could take 3 hours or 5 hours.

    Mistakes to Avoid

    1. Overcooking the ribs
      • This goes back to cooking by temp and not time.
      • Check doneness with a probe thermometer.
      • Overcooked ribs turn mushy, and the rub’s crust can become soggy.
    2. Undercooking the ribs
      • Undercooked ribs are chewy and tough.
      • Use that probe thermometer and ensure they hit the 195–203 degree sweet spot.
    3. Too Much Dry Rub for Ribs
      • Butcher BBQ Honey Rub can be strong, so start with about ¼ cup per rack of ribs.
      • Piling on too much pork rib rub can overpower the meat.
    4. Skipping the Rest
      • After cooking, let the ribs rest for 10–15 minutes and tent in foil.
      • This locks in juices and keeps the rib rub’s flavors intact.

    In Conclusion

    Ok, so there you have it. An award-winning dry rub seasoning for ribs at your fingertips and some pro tips. Why wait any longer? Grab a bottle and start cooking! We would love to hear about your cooks, so please leave us a comment below!

    Also, before I forget, take a minute to look at our blog “How to Inject Ribs”. This process complements Butcher BBQ Honey Rub for your rib cooks!

  • Difference Between Ribs and Spare Ribs

    Difference Between Ribs and Spare Ribs

    The difference between ribs and spare ribs is a good question. Ribs could be considered the “King of BBQ”, and you are interested in knowing the difference.

    In short, ribs or “baby back ribs” are a little leaner, meaty section of the pigs ribs. These ribs are higher up on the rib cage of the pig. Spare ribs are lower on the pig’s rib cage and they have more marbling. Let’s talk about these variations in more detail.

    Baby Back Ribs, Loin Back Ribs, Pork Back Ribs

    Baby Back Ribs, Loin Back Ribs, Pork Back Ribs all referred to the same rib. Different areas of the country call it different names. I think most of us are familiar with the term baby back ribs.

    The baby back ribs are closer to the pig’s loin. This is again the upper part of the rib cage. Baby back ribs also tent to have “bow” or “curve” to the rib ones. This is due to the location of the rib being closer to the spine of the animal.

    Baby back ribs are delicious. A lot of people prefer them over spare ribs because they have a more meaty bit with less fat.

    When properly cooked baby back ribs are juicy and tender. You can accomplish that perfect “bite” without much pull. These are a favorite among pitmasters and for good reason!

    Spare Ribs

    Spare ribs are located lower on the rib cage, closer to the belly of the pig. The difference between ribs and spare ribs is that spare ribs have more marbling. Marbling is the white flecks of fat that run through the muscle.

    Spare ribs are the preferred cut of ribs for competitions. The difference in pork ribs is that Spare ribs lay more flat in nature. They have a much better presentation vs baby back ribs.

    Spare Ribs have a “spare” section of meat. This section of meat is referred to as the “rib tip” section and pitmasters make rib tips from this meat.

    The underside of the spare rib also contains a section of the pigs diaphragm. This is referred to as “flap meat” or “skirt meat”. Some pitmasters remove this meat and others leave it in place. If it is removed, it makes a delicious pitmaster snack as your ribs are cooking!

    Some people might think spare ribs have some extra or “spare” ribs. This is not true. A rack of spare ribs contains 11 to 13 bones.

    When spare ribs are properly cooked they are similar to baby backs. You can accomplish that perfect “bite” and very little pull.

    As stated earlier, spare ribs are fattier and this is a good thing. Fat equals flavor! Spare ribs have marbling throughout the meat and this offers a superior flavor!

    Spare ribs are delicious and you usually get a little more meat at a cheaper price.

    In Conclusion

    There you have it, the difference between ribs and spare ribs. Baby back ribs are meatier and reside higher up on the pigs rib cage. Spare ribs have more marbling and are located on lower part of the pig’s rib cage.

    Both are delicious cuts of meat in their own respect, especially when you inject them or add a BBQ rub.

    Our Injectable Marinade for Pork requires no mixing, just open an inject for additional flavor and juiciness!

    Our BBQ Pork Rub Seasoning is the foundation for your rib’s flavor! It pairs perfectly with either pork ribs and the Pork Injection Liquid!

    Now it is your turn, experiment with either cuts of ribs and fire up that smoker!  Also, leave us a comment on which is your favorite rib!