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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 06-23-2012, 06:47 PM   #1
mattriggs78
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Default Does anyone cook baby backs in KCBS events?

I am trying to get ready to cook in my first competition later this year or next spring. After watching shows like Pit Masters I am lead to believe that you need to cook spare ribs. So my question is does anyone win cooking baby backs?
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Unread 06-23-2012, 06:53 PM   #2
Pappy Q
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Yes but spares are more widely used.
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Unread 06-23-2012, 06:58 PM   #3
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Cook whichever gives you a better result. We've won with both.
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Unread 06-23-2012, 07:40 PM   #4
mattriggs78
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That is good to hear...we like Baby Backs a lot better.


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Unread 06-23-2012, 09:36 PM   #5
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Around here (Iowa, Missouri, Nebraska, Kansas) we see more spares come across the judging table but a lot of that is because most of the back ribs don't have much meat on them. A nice, meaty back rib can take the top prize any day while a perfectly cooked skinny, no meat bone won't score worth a darn.
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Unread 06-23-2012, 11:32 PM   #6
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In Arkansas I've seen more baby backs
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Unread 06-24-2012, 12:05 AM   #7
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In VA, we see many more spare ribs than baby backs. The last baby backs that I remember judging had twigs and fragments of leaves on them. They looked like they had been dropped, picked up, wiped off, and put in the box. Not appetizing at all. That being said, I think spare ribs is the way to go in a KCBS comp. YMMV in NC, but not by much.
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Unread 06-24-2012, 08:55 AM   #8
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Use what you cook the best. Consistency is what you're after.
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Unread 06-24-2012, 09:31 AM   #9
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Quote:
Originally Posted by BackPorch View Post
Use what you cook the best. Consistency is what you're after.
Unless you're consistently bad!
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Unread 06-24-2012, 09:39 AM   #10
mattriggs78
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Sounds like I should work on spare ribs...
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Unread 06-24-2012, 10:46 AM   #11
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Just remember, it's not always what you like, it's what the judges like.

I cook spares, to me they are more forgiving than baby backs. But like other people said, if you nail them, they will score high.
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Unread 06-24-2012, 12:16 PM   #12
mattriggs78
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Thanks
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Unread 06-24-2012, 01:52 PM   #13
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In the Carolinas, I tend to see 95% spare ribs. Every now and then an entry will be turned in using loin back or baby back ribs. But the majority of the entries in this area tend to be spares.

But like others have said, go with what gets you the better scores.
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Unread 06-24-2012, 02:05 PM   #14
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Spares are more forgiving, loinbacks score great when cooked right, and are used by some of the top ranked rib cooks in the country...
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Unread 06-24-2012, 02:40 PM   #15
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Quote:
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Unless you're consistently bad!

Haha
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