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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 06-01-2008, 08:14 AM   #1
chibi
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Default 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.
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Unread 06-01-2008, 08:19 AM   #2
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i like st louis. Nice and meaty
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Unread 06-01-2008, 09:00 AM   #3
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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.
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Unread 06-01-2008, 09:03 AM   #4
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For us it is spares trim St Louis. We tried BBs a couple of times and they were just to inconsistent.
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Unread 06-01-2008, 09:23 AM   #5
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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 *
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Unread 06-01-2008, 09:31 AM   #6
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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.
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Unread 06-01-2008, 11:23 AM   #7
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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.
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Unread 06-01-2008, 11:58 AM   #8
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Quote:
Originally Posted by chibi View Post
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...
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Unread 06-01-2008, 06:33 PM   #9
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Thanks I will look that up. Did some today. Will do a post with pron later after I eat.
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Unread 06-01-2008, 07:21 PM   #10
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Quote:
Originally Posted by Dr_KY View Post
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.
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Unread 06-02-2008, 10:45 AM   #11
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We use St. Louis style spares in comps. After cooking BBs this weekend at home we may switch to BBs. They came out great!
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Unread 06-02-2008, 11:41 AM   #12
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I prefer St. Louis cut spares, more meat and better flavor in my opinion.
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Unread 06-02-2008, 11:59 AM   #13
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I generally use St. Louis spares, we have tried to use BB, but as our scores come back, I am rethinking that.
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Unread 06-02-2008, 12:08 PM   #14
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Quote:
Originally Posted by The Pickled Pig View Post
There is such a chart right here.
Thank you sir.
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Unread 06-02-2008, 12:52 PM   #15
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We use spares that we trim ourselves St. Louis style. Hollywood cut for IBCA contests.
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