Baby Backs vs St. Louis

Eggspert · 08-02-2012, 02:17 PM

I know that in competition BBQ that St. Louis ribs are the most common prepared, but I have been considering switching to baby backs. We have not had the best luck with ribs at comps, it's the only category we have not gotten a call in. I know that St. Louis ribs have a higher fat content and don't dry out as easily. What are the other benefits of using St. Louis instead of baby backs. Does anyone use baby backs and do well?

I judged a competition a few weeks ago and after the food was all dumped I said, "wow those baby back ribs were awesome. They were my favorite." The table guys next to me looked at me funny and said, "there were baby backs?" Augh!!!! These are the people that judge your food guys!

Eggspert BBQ
3 Lg BGE
Stoker
Warp Speed Orange Thermapen

pat · 08-02-2012, 04:13 PM

I've tried both and have been consistently inconsistent

The_Kapn · 08-02-2012, 04:29 PM

BB vs Spares has been discussed many times here.
The consensus seems to be----"cook whichever you cook the best".
I totally agree with that.

We were top 10 in FBA TOTY in 2009 with a 5th or 6th ranking in ribs cooking BB's.
The teams above us were cooking both--no advantage one way or the other I can see.

As to the judging observation, you are spot on.
I had two times while judging where another judge obviously had no idea what a BB or Spare was.
Both were in the context of comments after slips were turned in.
"What was your favorite rib?"
"The Baby Back!"
" What Baby Back?"
"That one" (pointing to a really short spare).

Also had a Master Judge state (after judging ribs) that "If I wanted a pork chop, I would order one."
I asked him (subtlety) if he scored BBs down---he backtracked quickly and denied that. BS meter at full deflection on that one.

So, cook what you cook the best and take your chances one way or the other.

I do believe a quality rib of either type will prevail, no matter the knowledge of the judges that day.

TIM

bigdogphin · 08-02-2012, 05:44 PM

What ever you choose bb or spares practice with it until you can't stand the sight of it... Bottom line is do what u do and do it well.

Ron_L · 08-02-2012, 06:39 PM

We've cooked both and won with both. Yeah, there are some judges out there with preconceived notions, but hopefully they are few and far between. If you present a perfectly cooked rib with a balance of flavors you'll do well.

Rookie'48 · 08-03-2012, 12:00 AM

As everyone else has said - whatever you cook the best. But if you're going to do BBs, please try to find some that are meaty because around here there seem to be a lot of back ribs that just don't have any meat on them. A meaty rib beats a skimpy one.

Sledneck · 08-03-2012, 07:32 AM

Babybacks never win. Ask muzzlebrake

goodsmokebbq · 08-03-2012, 08:50 AM

Can't win with BB's

08-02-2012, 02:17 PM	#1
Eggspert On the road to being a farker Join Date: 04-25-12 Location: Willmar, MN Downloads: 0 Uploads: 0	Baby Backs vs St. Louis I know that in competition BBQ that St. Louis ribs are the most common prepared, but I have been considering switching to baby backs. We have not had the best luck with ribs at comps, it's the only category we have not gotten a call in. I know that St. Louis ribs have a higher fat content and don't dry out as easily. What are the other benefits of using St. Louis instead of baby backs. Does anyone use baby backs and do well? I judged a competition a few weeks ago and after the food was all dumped I said, "wow those baby back ribs were awesome. They were my favorite." The table guys next to me looked at me funny and said, "there were baby backs?" Augh!!!! These are the people that judge your food guys! Eggspert BBQ 3 Lg BGE Stoker Warp Speed Orange Thermapen

08-02-2012, 04:13 PM	#2
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	I've tried both and have been consistently inconsistent __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

08-02-2012, 04:29 PM	#3
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	BB vs Spares has been discussed many times here. The consensus seems to be----"cook whichever you cook the best". I totally agree with that. We were top 10 in FBA TOTY in 2009 with a 5th or 6th ranking in ribs cooking BB's. The teams above us were cooking both--no advantage one way or the other I can see. As to the judging observation, you are spot on. I had two times while judging where another judge obviously had no idea what a BB or Spare was. Both were in the context of comments after slips were turned in. "What was your favorite rib?" "The Baby Back!" " What Baby Back?" "That one" (pointing to a really short spare). Also had a Master Judge state (after judging ribs) that "If I wanted a pork chop, I would order one." I asked him (subtlety) if he scored BBs down---he backtracked quickly and denied that. BS meter at full deflection on that one. So, cook what you cook the best and take your chances one way or the other. I do believe a quality rib of either type will prevail, no matter the knowledge of the judges that day. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

08-02-2012, 05:44 PM	#4
bigdogphin Full Fledged Farker Join Date: 05-12-09 Location: Beaverton, OR Downloads: 0 Uploads: 0	What ever you choose bb or spares practice with it until you can't stand the sight of it... Bottom line is do what u do and do it well. __________________ Jesse Movin' The Chains BBQ TEAM Reverse FEC 100 Right Handed FEC 100 1 UDS and Chargriller Superpro w/ sfb (Retired) Weber Kettle Green Thermapen KCBS & PNWBA CBJ

08-02-2012, 06:39 PM	#5
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	We've cooked both and won with both. Yeah, there are some judges out there with preconceived notions, but hopefully they are few and far between. If you present a perfectly cooked rib with a balance of flavors you'll do well. __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

08-03-2012, 12:00 AM	#6
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa Downloads: 0 Uploads: 0	As everyone else has said - whatever you cook the best. But if you're going to do BBs, please try to find some that are meaty because around here there seem to be a lot of back ribs that just don't have any meat on them. A meaty rib beats a skimpy one. __________________ Dave Compton KCBS MasterCBJ # 22569 KCBS BoD Judges' Advocate Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. The above post is only my opinion - mine & mine alone.

08-03-2012, 07:32 AM	#7
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	Babybacks never win. Ask muzzlebrake __________________ 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.

08-03-2012, 08:50 AM	#8
goodsmokebbq is one Smokin' Farker Join Date: 09-17-07 Location: Rochester, NY Downloads: 0 Uploads: 0	Can't win with BB's __________________ Brian "Technical skill is mastery of complexity while creativity is mastery of simplicity." Christopher Zeeman http://www.goodsmokebbq.com http://www.roccityribfest.com http://www.nybbqchamp.com Weber Performer, Red Weber Curb Rescue, Smokey Joe Upgraded Backwoods Party, 22" WSM AKA "Token"