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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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11-20-2005, 05:19 PM | #1 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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Baby Back Ribs or Spare Ribs?
In the contest you all have gone to, do they require you to cook spare ribs or can you choose to cook baby backs?
Thanks, NC Grimbo
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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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11-20-2005, 05:35 PM | #2 |
On the road to being a farker
Join Date: 10-29-03
Location: Upstate SC
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you can cook either in KCBS.
Willy T.
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11-20-2005, 07:29 PM | #3 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
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what is usually favored by the judges?
phil |
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11-20-2005, 07:44 PM | #4 |
Banned
Join Date: 07-18-04
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Which ever one tastes better. Not to be flip about it, but it's a cook's personal preference and experience that judges will taste. BBs and Spares are both submitted. If you are better at spares than bbs do spares.
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11-20-2005, 07:52 PM | #5 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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I agree with BrooklynQ. Go with what you do best. We do babyback's better and if we're going to practice ribs, I want to enjoy it the best if I'm spending money on the meat.
All I read about is how spares are tastier, moister and more forgiving etc.. That may be true. However in my cooking experience the loin backs always seem to come out better, have more flavor, don't fall off the bone excessively etc. I definitely feel more in control of the baby backs. My butchering skills trying to trim spares into St. Louis style also still need work which makes it easier for me to go with babys at this point.
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11-20-2005, 08:23 PM | #6 |
is One Chatty Farker
Join Date: 07-19-05
Location: Long Island NY
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I prefer bbb ribs. I would assume that if i was judging i would tend to favor bbb ribs.
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11-20-2005, 08:26 PM | #7 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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I only do BBs too. I'm not a huge fan of spares anyway and I've only cooked them once. Did pretty good but the ones I got were WAY less than what I'd call meaty!
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11-20-2005, 08:52 PM | #8 |
Full Fledged Farker
Join Date: 08-27-05
Location: st louis, mo
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I cook spares, I like spares - if you submit GOOD babybacks to me, you will do well. Both are good and both score well if they are good.
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11-23-2005, 08:55 AM | #9 |
is Blowin Smoke!
Join Date: 10-10-03
Location: Marble Hill, Missouri
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It doesn't matter what you cook, it's how you cook it. As a judge I don't look at bb ribs any different than slab ribs. It's in the taste and tenderness. I have had really good bb ribs and I've had good slab ribs.
I agree that you do what you do best and stick with it. Type doesn't matter to the judges, but the end product does. Stick with what you are comfortable doing.
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11-23-2005, 11:38 PM | #10 |
Babbling Farker
Join Date: 04-03-05
Location: Marietta, GA
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My butcher has BBs already cut in the case, but will prep St. Louis style if I give them a days warning. I have been cooking both, but I think that my BBs taste better. Will be next year before I make a decision.
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