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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 09-10-2012, 08:56 PM   #1
Butt Rubb'n BBQ
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Default KCBS Ribs

Does anyone win with loin backs or mostly st louis?
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Unread 09-10-2012, 09:04 PM   #2
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i think it depends on your region.... at my last KCBS we used Baby backs and did "ok". a couple other people we talked to did good using baby backs too. but thats right outside memphis in arkansas...
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Unread 09-10-2012, 09:09 PM   #3
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We've won with both. I think if you turn in a perfectly cooked and seasoned rib you'll score well either way.
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Unread 09-10-2012, 09:11 PM   #4
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I use loin back in the GBA but I'm doing a KCBS this month so just wondered. Most every thing i see everyone is cutting down spares to st louis. Thanks.
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Unread 09-10-2012, 09:25 PM   #5
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Quote:
Originally Posted by Ron_L View Post
We've won with both. I think if you turn in a perfectly cooked and seasoned rib you'll score well either way.
I think you can win with either but you will be more consistent with St. Louis spares. I think its much like turning in a box with no garnish or something other than a thigh. You can certainly win but you may not be as consistent.
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Unread 09-10-2012, 09:58 PM   #6
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We've used both, and won with both.
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Unread 09-10-2012, 10:22 PM   #7
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with a big field where there may be some time before judges actually get to taste them i think spares keep juicer
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Unread 09-11-2012, 07:12 AM   #8
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We have used both and done well with both also. I like the spares because they are more consistent and the curvature of the bone in back ribs makes it more difficult to box.
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Unread 09-11-2012, 07:28 AM   #9
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Never won with either
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Unread 09-11-2012, 07:35 AM   #10
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Quote:
Originally Posted by Butt Rubb'n BBQ View Post
I use loin back in the GBA but I'm doing a KCBS this month so just wondered. Most every thing i see everyone is cutting down spares to st louis. Thanks.
Which contest you doing?
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Unread 09-11-2012, 08:00 AM   #11
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I only do loin backs, and we do well with them, including a couple of wins.

I think it comes down to what you can do the best though.

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Unread 09-11-2012, 10:05 AM   #12
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Not to hijack, but quick question. Is it acceptable in KCBS to buy spare ribs that are already trimmed to St Louis, as long as they are not pre seasoned and still wrapped?
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Unread 09-11-2012, 10:10 AM   #13
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Quote:
Originally Posted by smokeisgood View Post
Not to hijack, but quick question. Is it acceptable in KCBS to buy spare ribs that are already trimmed to St Louis, as long as they are not pre seasoned and still wrapped?
Yes, you can buy pretrimmed.
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Unread 09-11-2012, 12:34 PM   #14
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Quote:
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Not to hijack, but quick question. Is it acceptable in KCBS to buy spare ribs that are already trimmed to St Louis, as long as they are not pre seasoned and still wrapped?
A friend of mine is a butcher at a local market (Lunardi's) and I asked him to trim my spare ribs down to a st louis cut and remove the membrane for me before my comp.
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Unread 09-11-2012, 01:11 PM   #15
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Then do they have to be cryo wrapped, or just in butcher paper?
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