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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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Old 11-20-2005, 05:19 PM   #1
NCGrimbo
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Default Baby Back Ribs or Spare Ribs?

In the contest you all have gone to, do they require you to cook spare ribs or can you choose to cook baby backs?

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Old 11-20-2005, 05:35 PM   #2
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you can cook either in KCBS.

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Old 11-20-2005, 07:29 PM   #3
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what is usually favored by the judges?
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Old 11-20-2005, 07:44 PM   #4
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Which ever one tastes better. Not to be flip about it, but it's a cook's personal preference and experience that judges will taste. BBs and Spares are both submitted. If you are better at spares than bbs do spares.
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Old 11-20-2005, 07:52 PM   #5
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I agree with BrooklynQ. Go with what you do best. We do babyback's better and if we're going to practice ribs, I want to enjoy it the best if I'm spending money on the meat.

All I read about is how spares are tastier, moister and more forgiving etc.. That may be true.

However in my cooking experience the loin backs always seem to come out better, have more flavor, don't fall off the bone excessively etc. I definitely feel more in control of the baby backs. My butchering skills trying to trim spares into St. Louis style also still need work which makes it easier for me to go with babys at this point.
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Old 11-20-2005, 08:23 PM   #6
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I prefer bbb ribs. I would assume that if i was judging i would tend to favor bbb ribs.
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Old 11-20-2005, 08:26 PM   #7
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I only do BBs too. I'm not a huge fan of spares anyway and I've only cooked them once. Did pretty good but the ones I got were WAY less than what I'd call meaty!
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Old 11-20-2005, 08:52 PM   #8
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I cook spares, I like spares - if you submit GOOD babybacks to me, you will do well. Both are good and both score well if they are good.
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Old 11-23-2005, 08:55 AM   #9
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It doesn't matter what you cook, it's how you cook it. As a judge I don't look at bb ribs any different than slab ribs. It's in the taste and tenderness. I have had really good bb ribs and I've had good slab ribs.
I agree that you do what you do best and stick with it. Type doesn't matter to the judges, but the end product does. Stick with what you are comfortable doing.
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Old 11-23-2005, 11:38 PM   #10
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My butcher has BBs already cut in the case, but will prep St. Louis style if I give them a days warning. I have been cooking both, but I think that my BBs taste better. Will be next year before I make a decision.
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