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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 02-15-2011, 02:25 PM   #1
Smokin' Hicks
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Default St. Louis style or baby back ribs for turn in?

i like booth, prob baby backs a bit more
the reason i ask which kind of rib is used at turn in is that i can get my hands on some berkshire pork baby back ribs and they are awesome just can only get baby backs....are these acceptable for turn in? or only st louis style?
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Unread 02-15-2011, 02:48 PM   #2
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Go for it. They both win.
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Unread 02-15-2011, 02:52 PM   #3
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KCBS both are acceptable.
IBCA only spare ribs.
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Unread 02-15-2011, 02:55 PM   #4
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is one preferred by the judges over the other....kinda like you dont have to have skin on chicken but you kinda do....don't have to have burnt ends with brisket but you really should
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Unread 02-15-2011, 03:15 PM   #5
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I have seen both of them win in the past. We are personally a St. Louis rib team ourselves but that is our preference for our area.
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Unread 02-15-2011, 03:23 PM   #6
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Deja vu all over again...lol! BB's here...
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Unread 02-15-2011, 03:35 PM   #7
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Quote:
Originally Posted by JD McGee View Post
Deja vu all over again...lol! BB's here...
When's someone gonna ask.....brisket or flanksteak?
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Unread 02-15-2011, 04:27 PM   #8
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loinback here...
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Unread 02-15-2011, 04:50 PM   #9
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Quote:
Originally Posted by Bbq Bubba View Post
When's someone gonna ask.....brisket or flanksteak?
I like cooking the pork brisketsteak. It fit in the turn-in box very well. LOL
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Unread 02-15-2011, 04:56 PM   #10
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Loinbacks here too. But cook what you cook best.
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Unread 02-15-2011, 06:07 PM   #11
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How many racks do you guys typically cook to get a good looking full turn-in box?
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Unread 02-16-2011, 02:53 AM   #12
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We cooked only Spares out in AZ and CA. We did OK with them and much prefer them over BB's.

We started off cooking 6 racks for comps, but now just do 4.

Oh yeah, and our best finishes were with untrimmed spares that we trimmed to St L style that we bought at .99/lb.
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Unread 02-16-2011, 07:14 AM   #13
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Most teams use spares because they are meaty, look good in a box, and more forgiving, but plenty of teams cook and win with baby backs too. Both are legal turn ins, so go with what you do best.
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Unread 02-16-2011, 10:33 AM   #14
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We've managed to lose successfully with both.
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Unread 02-16-2011, 12:28 PM   #15
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We've only used bb's up to this point and they have been middle to back of the field. During the off season we dramatically changed what we are doing and practiced with spares and bb's. The next two comps we're going to use the same recipe / technique for bb's at one and spares at the other. If there is a dramatic difference between the two we'll have our answer. You might want to try something similar.
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