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chibi
06-01-2008, 09:14 AM
May have been asked before but I cannot find it so here goes. In comps what rib do you use and why? Baby backs ? spares? Stlouis cut? Trying to decide what to do.
Michael

Sledneck
06-01-2008, 09:19 AM
i like st louis. Nice and meaty

stlgreg
06-01-2008, 10:00 AM
Its really up to up to you
from the entries i have been able to judges it is bout 60-40 in favor of spares on the kcbs side and on MBN side it is all loin back.

Smokin Gator
06-01-2008, 10:03 AM
For us it is spares trim St Louis. We tried BBs a couple of times and they were just to inconsistent.

Dr_KY
06-01-2008, 10:23 AM
I can't get BB's to hold enough smoke without going dry.

* I think someone should post a chart so whe know where each named cut of rib's comes from. ie short ribs, bb, spare *

MilitantSquatter
06-01-2008, 10:31 AM
Both are used frequently and I don't think one is better than the other. Start out with the one you are most familar and comfortable cooking. If after several contests, you are not pleased with the results, then make the switch and compare.

I've used both with similar results. Last season I went exclusively with St. Louis spares mainly because they were cheaper.

chibi
06-01-2008, 12:23 PM
Around here I cannot find stlouis cut spares. I have to do it myself. And am not a butcher if you know what I meen. I am comfortable with either.

Cabntmkr1
06-01-2008, 12:58 PM
Around here I cannot find stlouis cut spares. I have to do it myself. And am not a butcher if you know what I meen. I am comfortable with either.
Chibi,
There are a couple of really good videos on youtube that show how to trim them St. Louis style easily...

chibi
06-01-2008, 07:33 PM
Thanks I will look that up. Did some today. Will do a post with pron later after I eat.

The Pickled Pig
06-01-2008, 08:21 PM
I can't get BB's to hold enough smoke without going dry.

* I think someone should post a chart so whe know where each named cut of rib's comes from. ie short ribs, bb, spare *


There is such a chart right here (http://www.amazingribs.com/).

jtfisher63
06-02-2008, 11:45 AM
We use St. Louis style spares in comps. After cooking BBs this weekend at home we may switch to BBs. They came out great!

Fredbird
06-02-2008, 12:41 PM
I prefer St. Louis cut spares, more meat and better flavor in my opinion.

paydabill
06-02-2008, 12:59 PM
I generally use St. Louis spares, we have tried to use BB, but as our scores come back, I am rethinking that.

Dr_KY
06-02-2008, 01:08 PM
There is such a chart right here (http://www.amazingribs.com/).

Thank you sir. :-D

Bigmista
06-02-2008, 01:52 PM
We use spares that we trim ourselves St. Louis style. Hollywood cut for IBCA contests.

QDoc
06-02-2008, 06:43 PM
I prefer St. Louis style spares. They are generally straighter and do not have as many ligaments as Loin backs. Also I don't like the appearance of the ribbon meat on loin backs and I think it can be a mistake to use loin backs with loin meat attached ( small pork chop). I've ask Reps about these cuts and I think it should not be allowed. The loin in my opinion is not "rib meat". Rib meat is intercostal muscle.

BBQ_Mayor
06-03-2008, 08:43 AM
I use Loin backs. (aka. babybacks).
I was told there is no such thing as Babyback ribs anymore cause they don't use young pigs too much these days. i could be wrong though. I figure I'm safe calling them Loin backs.

But it is really what ever rib you want to cook and can cook well for comps.

Sledneck
06-03-2008, 09:19 AM
We use spares that we trim ourselves St. Louis style. Hollywood cut for IBCA contests.
Does anybody know where the term "hollywood cut" ame from. I was always curious

Dale P
06-03-2008, 09:23 AM
Henry Perry maybe? It had to be a Perry.

I have heard it called the Cadillac Cut too.

Big George's BBQ
06-03-2008, 11:51 AM
I generally have been using BB Ribs. I want to try St. Louis styye but I need practice cutting them first. Maybe I will try them at my next Comp. Too late to change now as my first Comp of the year is this weekend

Sawdustguy
06-03-2008, 04:41 PM
IMHO I like St. Louis cut spares. I don't like baby backs because I have gotten bone splinters in them when band sawed at the butcher. With St. Louis cut we are in control on how the are trimmed. Because of this I think they look more uniform and present better. It's just our opinion.

smoke-n-my-i's
06-03-2008, 06:10 PM
I use to use spares only.... but the last few times I got them, they were mostly all fat, and according to my meat tasting judges (family) the flavor was just fatty, no real meat flavor....

So, I started getting baby backs from Sam's Club. They have, so far, done me good. I have only had one rack out of probably close to 30 so far that had a broken bone in it. These ribs are also what I used to get 1st place a couple of months ago in a near by ribfest.... so, for now, I am sticking to them. It did take a little getting use to cooking them when I switched, but now I have them down pat... and believe this one or not, I cook them 5 hours.... and they have had great reviews by everyone that has had them.

Mad Max
06-03-2008, 06:56 PM
Is the use of a rib rack holder, useful or not?

YankeeBBQ
06-04-2008, 11:00 AM
Is the use of a rib rack holder, useful or not?

That depends on what kind of cooker you have. On a WSM I think they are helpful but on my backwoods and FE100 they are not needed. It's a space issue

Dr_KY
06-04-2008, 11:19 AM
Useful on the UDS

Scottie
06-04-2008, 11:22 AM
What kind of Patron is that? It's messmerizing... It would look good stuck in a block of ice....

YankeeBBQ
06-04-2008, 04:03 PM
What kind of Patron is that? It's messmerizing... It would look good stuck in a block of ice....

Gran Patron Burdeos Anejo Tequila $500

Scottie
06-04-2008, 04:26 PM
yeah, I always manage to have the expensive tastes... No wonder why it was messmerizing... 8-)

Solidkick
06-04-2008, 06:13 PM
http://www.bbq-brethren.com/forum/image.php?u=3241&dateline=1212506709 (http://www.bbq-brethren.com/forum/member.php?u=3241)
That caught my eye quicker than the Patron did! LOL
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BOT.....I've done them both ways, with and without a rib rack, I'm just happiest without one....but I like to foil my ribs, so laying flat just seems to work out better for me.......

Scottie
06-05-2008, 01:51 AM
I finally graduated from the dumb class and figured out how to do an avatar... I did score '0' on a geek test that they did in the green room.

YankeeBBQ
06-05-2008, 08:30 AM
I finally graduated from the dumb class and figured out how to do an avatar... I did score '0' on a geek test that they did in the green room.

Sure you did hal

Nitrofly
06-05-2008, 09:56 AM
Does anybody know where the term "hollywood cut" ame from. I was always curious

Just a guess how about Hollywood :rolleyes: