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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.

View Poll Results: Do you turn in baby backs or spares?
baby backs 23 39.66%
spares 35 60.34%
Multiple Choice Poll. Voters: 58. You may not vote on this poll

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Old 04-22-2007, 04:44 PM   #1
somebody shut me the fark up.
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Default A Rib Poll

Another brother and myself was having a conversation today about ribs...what we prefer verses what we think the judges would prefer.

Though we both decided we like baby backs as our personal preference to eat, we were wondering if that is what people are turning in for a competition, or are they turning in spares and if there is a decisive advantage to do so. you turn in Baby backs or Spares?

Poll is set up to NOT show who voted how, only your answer.
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Old 04-22-2007, 04:55 PM   #2
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I think (may be wrong) that we have been through this before.

We do not prefer one over the other and do not see many judges who do.
May be a regional thing.

We try to find the best "quality" ribs and cook them the best we can.
We have been having trouble lately finding real quality ribs of either type

We llok for "meaty" ribs with bones that are kinda aligned up perpendicular to the rack/slab.
Also, we like some meat between the bones so we can slice them evenly.

Hard to find, of either persuasion

For us--either work--just gotta be quality going in!

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Old 04-22-2007, 05:16 PM   #3
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I will eat ribs any style. During competition though my team has elected to cook full spares St. Louis style. We feel that after all the cutting and cleaning a St. Louis style full spare looks more pleasing to a judge. Our thinking could be wrong but this is how we do it.
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Old 04-22-2007, 05:22 PM   #4
somebody shut me the fark up.
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We asked this question of the two CBS aster Judges that cooked with us this weekend. They felt like it was 50/50 on what gets turned in. They also felt like judges don't prefer one over the other and score the rib on its own merit. That's there perception based on their 30+ contests. Wonder what some of the reps here like Arlie or Merl have heard from judges and table captains.
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Old 04-22-2007, 05:47 PM   #5
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Down this way we have to turn in spares. I'm glad too, BB's are so much more expensive.
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Old 04-22-2007, 06:13 PM   #6
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I tend to do spares also because of the cost and they seem to have more meat on them which should help appearance. I know I don't like to go out to eat and get a bunch of skinny ribs. When you can get three slabs in one pack for the cost of one slab of baby backs it makes a difference when you have no sponsors and a tight budget.
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Old 04-22-2007, 06:48 PM   #7
somebody shut me the fark up.
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We just cooked six (I think) slabs of spares today and i'm tellin ya, the slabs, when done, looked thin and dry. And we didn't evercook either. We tore into one and I believe babybacks have more flavor. I just wasn't impressed. Of course, I've only cooked maybe 20 slabs of spares ever.
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Old 04-22-2007, 07:03 PM   #8
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I prefer babybacks to eat. I have always turned in babybacks until this weekend. I ordered 3 racks of St. Louis cut spares. I do like the shape of the St Louis ribs and the whole rack is the same size for the most part as opposed to the smaller ribs on the ends of babys. I cooked 3 racks of babys & 3 of St. Louis cut spares. Same rub, same cook time. One slab of babys was overcooked due to bad placement on the cooker, one broke in two due to a handeling mistake and the other had some appearance issue. so I went with the St. Louis ribs. The result is was the lowest scores I have ever gotten in ribs. In appearance I got 7-9-8-8-8-8. In taste i got 7-7-7-6-8-8. In tenderness i got 8-6-7-5-8-9. I have never gotten low scores in tenderness with babys. I am gonna try some different techniques before the next contest (3 weeks). While I want to go with the spares my results point to babys.
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Old 04-22-2007, 08:02 PM   #9
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We do baby backs or loin back ribs Whatevery you want to call them. I myself have no luck with spars, st louie cut. maybe I just suck at them. But the baby backs I do pretty well.
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Old 04-22-2007, 08:40 PM   #10
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Baby Backs !!!!!!!!!!!
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Old 04-22-2007, 09:59 PM   #11
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My biggest problem with baby backs is cutting them. I always screw up 3-4 cuts by hitting bone.
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Old 04-23-2007, 07:48 AM   #12
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I use cut spares. I like the more meat and ability to ad flavor to them.
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Old 04-23-2007, 08:03 AM   #13
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I like spares better but we seem to get better scores at contests with loin back ribs.
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Old 04-23-2007, 08:35 AM   #14
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There should have been a both selection button. I eat anything.
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Old 04-23-2007, 09:26 AM   #15
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I like both types of ribs but I also find that spares cut cleaner for me. BBs are good though and my teamates prefer them so I usually give in. In a perfect world I cook both and turn in the best out of the 2.
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