I cook both for home and Comp.
Depends on the QUALITY of the ribs I can find at the time.
A poor quality slab of either type will be surpassed by a quality slab of the other.
Amount of meat, fat, with or without enhancement, size, and other variables make up the final quality.
Then, you have to cook them the way you personally like them.
Cook them both till you either like them both or pick one over the other.
It is all good to eat while you are testing
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.