Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
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
Old 08-02-2012, 02:17 PM   #1
Full Fledged Farker
Join Date: 04-25-12
Location: Willmar, MN
Default 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
Warp Speed Orange Thermapen
Eggspert is offline   Reply With Quote

Old 08-02-2012, 04:13 PM   #2
is Blowin Smoke!
pat's Avatar
Join Date: 01-21-08
Location: Des Moines, IA

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
Weber Performer
pat is offline   Reply With Quote

Thanks from: --->
Old 08-02-2012, 04:29 PM   #3
Moderator Emeritus

The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL

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.

"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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote

Thanks from: --->
Old 08-02-2012, 05:44 PM   #4
is one Smokin' Farker
bigdogphin's Avatar
Join Date: 05-12-09
Location: Sperry, OK

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.
Movin' The Chains BBQ TEAM

"Xquelibur" Black badazz Yoder Cimarron

Custom Yoder Frontiersman II and YS1500
Reverse FEC 100 & Right Handed FEC 100
Desert Thermapen W/ American flag
Green Thermapen
bigdogphin is offline   Reply With Quote

Old 08-02-2012, 06:39 PM   #5
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

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..."

The Naked Fatty!

Southern Q Limo Elite Gravity Fed/FEC-100/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/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote

Thanks from:--->
Old 08-03-2012, 12:00 AM   #6
Quintessential Chatty Farker

Rookie'48's Avatar
Join Date: 11-12-06
Location: Des Moines, Iowa

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
Member of the 100+ Contest Club
Judge Number 6 competition BBQ team

Possibly the only judge ever to get an award from a bunch of cooks

UDS 075 UCB WSM and a bunch of other stuff.
Rookie'48 is offline   Reply With Quote

Old 08-03-2012, 07:32 AM   #7
is one Smokin' Farker
Sledneck's Avatar
Join Date: 12-04-05
Location: Wantagh, NY

Babybacks never win. Ask muzzlebrake
Illuminati Blog[/URL][/COLOR][/B][/SIZE]
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.[/B][/COLOR][/B]
Sledneck is offline   Reply With Quote

Old 08-03-2012, 08:50 AM   #8
is one Smokin' Farker
goodsmokebbq's Avatar
Join Date: 09-17-07
Location: Rochester, NY

Can't win with BB's
You just got to get good enough to get lucky...
Backwoods Party x2 WHAT
goodsmokebbq 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

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 04:05 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
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