Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ


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.

Thread Tools
Unread 05-31-2012, 03:37 PM   #1
Butt Rubb'n BBQ
Full Fledged Farker
Butt Rubb'n BBQ's Avatar
Join Date: 05-07-12
Location: Woodstock ga
Downloads: 0
Uploads: 0
Default GBA ribs

Does anyone know what style ribs most of the teams are cooking?
Butt Rubb'n BBQ is offline   Reply With Quote

Unread 05-31-2012, 04:32 PM   #2
Knows what a fatty is.
Join Date: 09-01-10
Location: Acworth, GA
Downloads: 0
Uploads: 0

With GBA you'll see a pretty good mix of spares and loin backs. You can win with either. A lot of the judges are also MIM/MBN so there may be a little lean toward the loin backs from that perspective.
cdkeach is offline   Reply With Quote

Unread 06-01-2012, 08:26 AM   #3
Full Fledged Farker
olewarthog's Avatar
Join Date: 01-07-10
Location: Hazlehurst, GA
Downloads: 0
Uploads: 0

The majority cook spares. Most of the teams who do loin or baby backs, are consistently in the top 10 however.
Jim Sewell -- GBA Vice President, Master Judge, Contest Rep & GBA Webmaster
olewarthog is offline   Reply With Quote

Unread 06-01-2012, 01:47 PM   #4
Lake Dogs
Quintessential Chatty Farker

Lake Dogs's Avatar
Join Date: 07-14-09
Location: Lake Sinclair, GA
Downloads: 0
Uploads: 0

^^^ +1 what they said. GBA defines the perfect tenderness of the rib like MBN/MIM does. Tendencies being what they are, it fits better consistently with a loin/baby back rib. The winning ribs that I've seen are pretty much the exact ribs in GBA that we'd see in MBN.

If I were cooking them (and I probably will this year in Tennille to finally get my GBA Master CBJ), I'd cook baby backs. Put them in the box 2 bones per slice. They should "pull cleanly from the bone with only a slight resistance". Think of how a judge must pull it from the bone. 1 bone per slice doesn't facilitate this well. 2 bones per slice is highly recommended.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)
Lake Dogs is offline   Reply With Quote


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 12:10 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts