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akoda
08-31-2013, 02:08 PM
Does everyone use spares for competitions or does anyone use BB's? Does anyone when with BB's?

Thanks

The_Kapn
08-31-2013, 02:23 PM
Common discussion here.
Here is one of many threads:

http://www.bbq-brethren.com/forum/showthread.php?t=162495&highlight=spares

I think you will find that most experienced folks will say to cook whatever you do best.

We kicked ass with BB's. Others did the same and others dominated with Spares.

Quality of the product is far more important than cut of meat, IMHO

Good Luck

TIM

SOB
08-31-2013, 03:09 PM
Last weekend we took 9th with spares our neighbors took 10th with baby's.

Pappy Q
08-31-2013, 03:26 PM
I've done both. Done well with both, did bad with both. My opinion is that judges have an expectation of what they are going to get, if they get something different it better be much better than their expectation or it will score particularly bad. I think the average judge expects to get spares, so if they get BB's they better be amazing. Therefore I've been using spares this year.

MattG
08-31-2013, 04:40 PM
We always use spares cut down to St Lou's

Ron_L
08-31-2013, 06:26 PM
If you turn in a perfectly seasoned, perfectly cooked rib you will do well regardless of the type of rib. Over the past 5 years or so we have the same number of first place finishes with spares as with baby backs. I cook the best ribs that I can get at the time.

akoda
08-31-2013, 06:47 PM
Thanks for the replies.

We have done BB's for the last 10 years or so because that's what we like to eat. Some of my research has seemed to lean some to spares. I was pondering a change, but I think I will stay with BB's and do a couple of spares at the comp and turn in what is best. The straight bones look like something easier to do a good presentation with, they are now selling spares already trimmed to st louis style, so maybe we try those.

Thanks again

Mike

GT-Q
08-31-2013, 09:23 PM
I used to cook baby backs but switched to st Louis cut spares a few years ago. It's a bit less expensive, it's a little meatier and can be cooked just as well.

Sledneck
09-01-2013, 12:53 AM
Ive done bb only for the last 4 years and done ok with them

Big George's BBQ
09-01-2013, 08:07 AM
My family prefers BBs so when I competed that is what I did and did well

akoda
09-01-2013, 10:36 AM
I saw in the other thread that someone recommended cutting the strap from th BB's, do you all do that? I know it could hurt in presentation because it can tear but it is a delicious piece of meat IMO

Lake Dogs
09-01-2013, 11:06 AM
I've done BB's and haven't cut the strap.

Slightly aside, but watch your sanctioning body. The different bodies define tenderness differently. Doesn't seem like a big deal, until you get really into it. For example, KCBS's "bite through" rib is probably better suited to a St Louis Spare cadillac cut if you can. MBN's "pull cleanly from the bone with only slight resistence" is probably better suited to a 2 bone presentation of Baby Backs. And there are others...

Podge
09-01-2013, 11:30 AM
Cook and turn in what you cook best.. If they are not spares, practice until they are your best.

akoda
09-01-2013, 12:55 PM
What should a smoker of BB's do differently to a rack of spares than they would to a rack of BB's?

bbq.tom
09-01-2013, 01:35 PM
I've done both. Done well with both, did bad with both. My opinion is that judges have an expectation of what they are going to get, if they get something different it better be much better than their expectation or it will score particularly bad. I think the average judge expects to get spares, so if they get BB's they better be amazing. Therefore I've been using spares this year.

I completely disagree with your contention that "judges have an expectation of what they are going to get" when it comes to ribs, except they expect "good" ribs (no matter what kind or cut)!

I've been judging for years and have NEVER heard another judge say anything about rib types or cuts or anything. How good it was, yes, but not about the cut unless it is completely different.

Believe it or not, MOST judges do not go into the judges tent "expecting" something in particular. We judge what is presented.

Sledneck
09-01-2013, 04:10 PM
What should a smoker of BB's do differently to a rack of spares than they would to a rack of BB's?

Overcook them

jeffturnerjr
09-01-2013, 04:22 PM
I agree with the above. Cook your best. I would think regions have a little dictation.... I've really only cooked here in Texas so I can't speak from experience anywhere else.

Pappy Q
09-01-2013, 04:24 PM
I completely disagree with your contention that "judges have an expectation of what they are going to get" when it comes to ribs, except they expect "good" ribs (no matter what kind or cut)!

I've been judging for years and have NEVER heard another judge say anything about rib types or cuts or anything. How good it was, yes, but not about the cut unless it is completely different.

Believe it or not, MOST judges do not go into the judges tent "expecting" something in particular. We judge what is presented.

Not a slam on Judges, just human nature. No matter how much everyone wants to declare that judges are totally unbiased, the reality is that every single person has likes and dislikes and it is impossible to ignor them. It may not be a conscious decision but sub consciously we know what we like and don't like. Again, just my opinion.

Podge
09-01-2013, 07:41 PM
Not a slam on Judges, just human nature. No matter how much everyone wants to declare that judges are totally unbiased, the reality is that every single person has likes and dislikes and it is impossible to ignor them. It may not be a conscious decision but sub consciously we know what we like and don't like. Again, just my opinion.

I agree.. and, let's see... Fowl butt has had a rough year.. now wins a GC.. I wonder what he turned in for chicken???

Ackman
09-01-2013, 08:54 PM
I think as Ron_L said, if it is good it scores.....Judged a few weeks ago, one of the entries was BB and they blew away the others on the table -- not even close -- so "if presented perfectly cooked rib you will do well regardless of the type of rib"

akoda
09-01-2013, 09:20 PM
So the usual :wacko:

Overcook them

Lake Dogs
09-02-2013, 03:06 PM
> I've done both. Done well with both, did bad with both. My opinion is that judges
> have an expectation of what they are going to get, if they get something different
> it better be much better than their expectation or it will score particularly bad. I
> think the average judge expects to get spares, so if they get BB's they better
> be amazing. Therefore I've been using spares this year.

We end up at the same place, but get there very differently. I completely disagree with judges having expectations (as Tom said), but with that said the sanction body defines & describes perfect tenderness. For this reason, you'll find very few winning MBN or GBA with spares, because spares, particularly with the 2 bone cut, dont "pull cleanly from the bone with slight resistance" as does the perfectly cooked babyback (IMHO). Same for KCBS. It's tough to get enough meat in there on a babyback to have that nice clean bite-through rib as there is with a spare.

It's not the judges opinion, because if this were the case most would prefer falling off the bone.

It's a matter of how it's defined, and what lends itself better to hitting the definition of the sanctioning body. It's not 100%; just tendencies and averages.

Podge
09-02-2013, 03:22 PM
If there are no expectations, I'd like to see a team that is hot this year, try turning in chicken breasts and pulled brisket next season and let's see how well they do.

bbq.tom
09-02-2013, 03:29 PM
If there are no expectations, I'd like to see a team that is hot this year, try turning in chicken breasts and pulled brisket next season and let's see how well they do.

If it looks good, tastes good, and is tender - then they will get good scores from this judge! Just saying!!!

Pappy Q
09-02-2013, 03:43 PM
If it looks good, tastes good, and is tender - then they will get good scores from this judge! Just saying!!!

You don't think each Judge has their own opinion of what looks good, tastes good and is tender?

bbq.tom
09-02-2013, 04:16 PM
You don't think each Judge has their own opinion of what looks good, tastes good and is tender?

Yes, each judge has their own opinion, just as each cook team has their own opinion of the same. They don't always match. What you are trying to insinuate is that judges come into the tent knowing what they are going to give each entry based on their preconceived notions. MOST judges do NOT let these preconceived notions get in the way of doing the job that they have in front of them - to judge each entry as presented FAIRLY.