View Full Version : Competition chicken, ribs
04-08-2006, 11:03 PM
Got a quick question. When doing chicken quarters for comp do yall just do the thigh or the thigh and leg? im wanting to start practicing to enter into my first comp will probably try my hand at ribs and chicken first, so just wondering how they are suppose to be done.
Also on the ribs do they do BB or spare ribs or can u enter both? i mainly cook spare ribs at home because u get more bang for your buck..
Thanks for the help
04-08-2006, 11:44 PM
A lot of competitions in Texas are IBCA rules and you must turn in a 1/2 chicken. No choice on parts.
Also, IBCA rules require trimmed or untrimmed spares, no loin ribs.
04-09-2006, 12:21 AM
On chicken, I follow the masses and do thighs only. I was told in a cooking class that babybacks win contests. I know lots of guys who turn in spares and do very impressively. I think it goes back to the cook and how he prepares them. Definitely St. Louis style spares if you do spares. Otherwise you're in a mess with those small boxes.
04-09-2006, 12:31 AM
St. louis spares? are those the spares where the knuckles have been cut out? which makes them smaller?
River City Smokehouse
04-09-2006, 01:50 AM
Here is a guide to St. Louis style ribs. Hope this helps.
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