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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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08-11-2011, 07:39 AM
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#1 |
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Knows what a fatty is.
Join Date: 07-09-10
Location: B'ham Alabama
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Comp Rib Question
So what are you cooking for comp ribs? St. Louis? baby's? Spare? and why
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08-11-2011, 10:50 AM
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#2 |
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Babbling Farker
  
Join Date: 07-14-09
Location: Lake Sinclair, GA
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Depends on the sanctioning body. You and I are largely in a similar region. MBN definitely go with baby backs, cut 2 bones per piece. KCBS definitely go with St Louis spares, cut 1 bone per piece. They define what is the perfect rib differently.
GBA, baby backs, as it came largely from MBN guys. FBA, probably St Louis, dont know... Unsanctioned; your guess is as good as anyones. I'd probably cook baby backs and have this overcooked to the point of falling off the bone tender. Why? Because the sanctioning bodies define that perfect rib differently, and along the way the judges at the sanctioning bodies have become accustomed to a particular style of rib. Surprises often times are punished.
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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere) |
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08-11-2011, 10:53 AM
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#3 |
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is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Baby backs can win in kcbs
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BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board. |
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08-11-2011, 11:37 AM
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#4 |
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On the road to being a farker
 
Join Date: 10-22-07
Location: Farmingdale, NY
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St. Louis only because that's what I like to eat...more meat per bone.
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Bad Ass Competition BBQ Team Certified BBQ Judge 22" WSM 26" Weber Kettle 22.5" Weber Kettle Large BGE |
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08-11-2011, 12:08 PM
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#5 |
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is One Chatty Farker
Join Date: 05-02-05
Location: Grain Valley, MO
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I would say that in KCBS contests cook what ever it is you cook best. I believe judges are used to seeing and scoring both loin backs and spares.
We brought the most beautiful baby backs to an IBCA contest once...trust me, there you HAVE to cook spares - only thing allowed. Made a run to the store Saturday morning. |
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08-11-2011, 12:09 PM
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#6 |
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Full Fledged Farker
Join Date: 12-30-10
Location: Amherst, NY
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I'm with Bad Ass - St. Louis because of the amount of meat per bone.
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Gail The 5th Artery BBQ https://www.facebook.com/The5thArteryBBQ KCBS / NEBS / CBJ MAK 2 Star General / Yoder YS640 2 - WSM's 22 1/2 / 3 - Weber kettle's Backwoods Fatboy PINK Thermapen |
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08-11-2011, 01:16 PM
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#7 |
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On the road to being a farker
Join Date: 02-09-11
Location: Boston, NY
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I like the St. Louis because that is what I'm comfortable cooking, and they've been doing me alright so far. I think that they look better in a box as well.
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Keith-KC and the Smokeshack Band-Backwoods Fatboy x2, Weber Kettle |
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08-11-2011, 01:47 PM
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#8 |
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On the road to being a farker
Join Date: 07-29-08
Location: Navarre Beach, FL
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FBA cook what you cook best; that said most of the ribs that I see are usually baby backs. Personally I dont care what rib it is, if it looks good and tastes good then the appropriate score will follow.
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-Shawn Qholics BBQ Team FBA CBJ KCBS New Braunfels Longhorn Deluxe smokers (2) Weber Gold Kettle 22 1/2" Inexpensive vertical gasser [B][COLOR=DarkOrange]Orange [/COLOR][/B]Thermapen Maverick ET-732 (2) |
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