View Full Version : St. Louis style or baby back ribs for turn in?

Smokin' Hicks
02-15-2011, 03:25 PM
i like booth, prob baby backs a bit more
the reason i ask which kind of rib is used at turn in is that i can get my hands on some berkshire pork baby back ribs and they are awesome just can only get baby backs....are these acceptable for turn in? or only st louis style?

02-15-2011, 03:48 PM
Go for it. They both win.

Carnivorous Endeavors BBQ
02-15-2011, 03:52 PM
KCBS both are acceptable.
IBCA only spare ribs.

Smokin' Hicks
02-15-2011, 03:55 PM
is one preferred by the judges over the other....kinda like you dont have to have skin on chicken but you kinda do....don't have to have burnt ends with brisket but you really should

02-15-2011, 04:15 PM
I have seen both of them win in the past. We are personally a St. Louis rib team ourselves but that is our preference for our area.

JD McGee
02-15-2011, 04:23 PM
Deja vu all over again...lol! BB's here...

Bbq Bubba
02-15-2011, 04:35 PM
Deja vu all over again...lol! BB's here...

When's someone gonna ask.....brisket or flanksteak? :thumb:

02-15-2011, 05:27 PM
loinback here...

02-15-2011, 05:50 PM
When's someone gonna ask.....brisket or flanksteak? :thumb:
I like cooking the pork brisketsteak. It fit in the turn-in box very well. LOL

02-15-2011, 05:56 PM
Loinbacks here too. But cook what you cook best.

02-15-2011, 07:07 PM
How many racks do you guys typically cook to get a good looking full turn-in box?

02-16-2011, 03:53 AM
We cooked only Spares out in AZ and CA. We did OK with them and much prefer them over BB's.

We started off cooking 6 racks for comps, but now just do 4.

Oh yeah, and our best finishes were with untrimmed spares that we trimmed to St L style that we bought at .99/lb.

02-16-2011, 08:14 AM
Most teams use spares because they are meaty, look good in a box, and more forgiving, but plenty of teams cook and win with baby backs too. Both are legal turn ins, so go with what you do best.

02-16-2011, 11:33 AM
We've managed to lose successfully with both.

02-16-2011, 01:28 PM
We've only used bb's up to this point and they have been middle to back of the field. During the off season we dramatically changed what we are doing and practiced with spares and bb's. The next two comps we're going to use the same recipe / technique for bb's at one and spares at the other. If there is a dramatic difference between the two we'll have our answer. You might want to try something similar.

Jacked UP BBQ
02-16-2011, 02:24 PM
We cook both and turn in the better piece of meat.

02-16-2011, 07:48 PM
Rather have backs, but spares seem to dominate the judges liking in the south....that's just me though.

02-16-2011, 10:03 PM
Either will do. CBJs only grade on appearance, tenderness/texture, and taste...

Lake Dogs
02-17-2011, 09:17 AM
KCBS both are acceptable.
IBCA only spare ribs.

KCBS, either, but normally St Louis Spares
IBCA, pretty much only St Louis Spares
MBN, pretty much only Baby/Loin Backs

Largely they define what the *perfect* rib is differently; notably on
tenderness, but also on flavors. Where KCBS wants a bite-through
rib, there is a very small window when a Baby/Loin back has rendered
the fat and is bite-through before it becomes closer to the pull from
the bone cleanly definition of MBN.

Also, I think it's less the norm for KCBS and surely IBCA to have no
sauce on the ribs, whereas MBN you'll see as many Memphis style
(no sauce) as you will with sauce and in certain comps it's rare to see
any sauce on a rib (MBN).

I really like what Jacked Up said and does above. Cook both; present
the best. This is much easier in KCBS and IBCA, but almost impossible
in MBN due to the volume of meat necessary (but that's another story

02-17-2011, 12:25 PM
the best answer I've heard to this question is 'yes"

Big George's BBQ
02-17-2011, 01:27 PM
Have always done BBs

02-17-2011, 01:54 PM
From a judges point of view, it doesn't matter which cut you cook, both are acceptable. Just deliver your best product to the turn in site on time.

02-17-2011, 02:07 PM
Ditto what Porky ^^^^^ said.

02-17-2011, 02:14 PM
We cook spares, but only becasue we have found spares to be more consistant than the baby backs we buy. We had an issue with baby backs have an inconsistant layer of meat on top.
They also work better for our method of cooking and boxing.
..but that's just us.. as stated above, plenty of teams cook both.