need help in my first comp

bb262 · 07-30-2010, 02:34 PM

is there a reason most people use st.louis style ribbs instead of babby back, i perfer bbaby backs and would rather use them but notice most people use st.louis style ribbs. also looking for ideas for grillers choice. thanks

Lake Dogs · 07-30-2010, 02:49 PM

Generally speaking, St Louis spares are more a KCBS thing, and BB's are more of an
MBN thing. It has more to do with the expectations of the judges, IMHO.

deepsouth · 07-30-2010, 03:01 PM

i prefer baby backs. what's the question?

Jeff Hughes · 07-30-2010, 03:16 PM

I do well in ribs, I always cook loin backs, I'm in the heart of a very tough KCBS area.

As my buddy Smokedelic says, cook what you cook best...

ZouBQue · 07-30-2010, 03:17 PM

I think alot of it has to do with the fact that there is alot more meat on a sparerib as opposed to a babyback. At the judges tent.. everyone wants a big meaty rib... you just don't get that with a babyback.

Finney · 07-30-2010, 03:34 PM

Use what you can cook.

KC_Bobby · 07-30-2010, 04:16 PM

I wouldn't be scared of babybacks.

Jorge · 07-30-2010, 04:28 PM

Spares are a little more forgiving in some ways. I think a well cooked spare presents a little better as well, just because of the size.

dmprantz · 07-30-2010, 05:26 PM

The biggest reason I've heard for using spares is that they are flatter and present better (The don't roll over as much), but plenty of ppl seem to get good presentation scores with loin ribs.

dmp

Willie's BBQ · 07-30-2010, 06:22 PM

i think spares have a better flavor then baby backs, due to the fat content

Capn Kev · 07-30-2010, 06:27 PM

I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well.

Jeff Hughes · 07-30-2010, 06:32 PM

Quote:

Originally Posted by Capn Kev

I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well.

Exactly...

Gowan · 07-30-2010, 08:17 PM

If you prefer loin backs, can get good ones and cook them well, then go with it.

This is one area where I've not seen judges (as a whole) show any preference in scoring. The main trick is to get good quality racks. In my area we have better luck finding meaty, straight boned spares than BBs, but I've judged some really thick loin ribs with plenty of pork chop meat on them.

Either type of ribs can reward an accomplished cook with a 180.

07-30-2010, 02:34 PM	#1
bb262 Found some matches. Join Date: 04-17-10 Location: Vincennes, Indiana	need help in my first comp is there a reason most people use st.louis style ribbs instead of babby back, i perfer bbaby backs and would rather use them but notice most people use st.louis style ribbs. also looking for ideas for grillers choice. thanks

07-30-2010, 02:49 PM	#2
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	Generally speaking, St Louis spares are more a KCBS thing, and BB's are more of an MBN thing. It has more to do with the expectations of the judges, IMHO. __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

07-30-2010, 03:01 PM	#3
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	i prefer baby backs. what's the question? __________________ Out. Again.

07-30-2010, 03:16 PM	#4
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma	I do well in ribs, I always cook loin backs, I'm in the heart of a very tough KCBS area. As my buddy Smokedelic says, cook what you cook best... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

07-30-2010, 03:17 PM	#5
ZouBQue Is lookin for wood to cook with. Join Date: 11-20-09 Location: Columbia MO	I think alot of it has to do with the fact that there is alot more meat on a sparerib as opposed to a babyback. At the judges tent.. everyone wants a big meaty rib... you just don't get that with a babyback. __________________ Chris Wolters Zou-B-Que BBQ LLC KCBS Certified BBQ Judge Double Axel Spicewine Trailer / Smoker, Weber One-Touch Gold Grill and a Super Fast [B][COLOR=red]RED[/COLOR][/B] Thermapen

07-30-2010, 03:34 PM	#6
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA	Use what you can cook. __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

07-30-2010, 04:16 PM	#7
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	I wouldn't be scared of babybacks. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

07-30-2010, 04:28 PM	#8
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx	Spares are a little more forgiving in some ways. I think a well cooked spare presents a little better as well, just because of the size. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!!

07-30-2010, 05:26 PM	#9
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville	The biggest reason I've heard for using spares is that they are flatter and present better (The don't roll over as much), but plenty of ppl seem to get good presentation scores with loin ribs. dmp __________________

07-30-2010, 06:22 PM	#10
Willie's BBQ Banned Join Date: 03-16-10 Location: tampa,fl	i think spares have a better flavor then baby backs, due to the fat content

07-30-2010, 06:27 PM	#11
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO	I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well. __________________ [SIZE=2]Kevin [B]Swinestone Cowboys BBQ Team[/B] FEC-100, REC TEC Grill, WSM 22.5", UDS, KCBS CBJ #54829 [/SIZE]

07-30-2010, 08:17 PM	#13
Gowan is Blowin Smoke! Join Date: 08-08-07 Location: Cartersville, GA	If you prefer loin backs, can get good ones and cook them well, then go with it. This is one area where I've not seen judges (as a whole) show any preference in scoring. The main trick is to get good quality racks. In my area we have better luck finding meaty, straight boned spares than BBs, but I've judged some really thick loin ribs with plenty of pork chop meat on them. Either type of ribs can reward an accomplished cook with a 180.

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