Contrast BB's and St Louis cut Spares
I grew up eating spare ribs cooked BADLY, so no surprise that growing up
I thought I hated ribs. In my early 20's, with some serious arm twisting,
I tried a decent rack of baby backs, and thought to myself "I dont hate
ribs afterall". It was many years later that I was invited to judge a MIM
contest and was then I learned that heaven on earth could be delivered
via. a baby back rib. WOW. I've been hooked ever since.
The few spare ribs that I've had along the way were botched and were not
St Louis cut. All were the old grill-em in 20 minutes variety.
Could someone that really knows ribs and enjoys ribs contrast a properly
cooked BB and a St Louis cut Spare?
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.