The BBQ BRETHREN FORUMS.
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The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Competition BBQ (http://www.bbq-brethren.com/forum/forumdisplay.php?f=15)
-   -   Competition ribs (http://www.bbq-brethren.com/forum/showthread.php?t=43618)

chibi 06-01-2008 08:14 AM
Competition ribs
 
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 08:19 AM
i like st louis. Nice and meaty

stlgreg 06-01-2008 09:00 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 09:03 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 09:23 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 09:31 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 11:23 AM
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 11:58 AM
Quote:
Originally Posted by chibi (Post 651864)
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 06:33 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 07:21 PM
Quote:
Originally Posted by Dr_KY (Post 651763)
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.

jtfisher63 06-02-2008 10:45 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 11:41 AM
I prefer St. Louis cut spares, more meat and better flavor in my opinion.

paydabill 06-02-2008 11:59 AM
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 12:08 PM
Quote:
Originally Posted by The Pickled Pig (Post 652160)
There is such a chart right here.
Thank you sir. :-D

Bigmista 06-02-2008 12:52 PM
We use spares that we trim ourselves St. Louis style. Hollywood cut for IBCA contests.


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