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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 06-02-2008, 06:43 PM   #16
QDoc
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I prefer St. Louis style spares. They are generally straighter and do not have as many ligaments as Loin backs. Also I don't like the appearance of the ribbon meat on loin backs and I think it can be a mistake to use loin backs with loin meat attached ( small pork chop). I've ask Reps about these cuts and I think it should not be allowed. The loin in my opinion is not "rib meat". Rib meat is intercostal muscle.
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Unread 06-03-2008, 08:43 AM   #17
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I use Loin backs. (aka. babybacks).
I was told there is no such thing as Babyback ribs anymore cause they don't use young pigs too much these days. i could be wrong though. I figure I'm safe calling them Loin backs.

But it is really what ever rib you want to cook and can cook well for comps.
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Unread 06-03-2008, 09:19 AM   #18
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Quote:
Originally Posted by Bigmista View Post
We use spares that we trim ourselves St. Louis style. Hollywood cut for IBCA contests.
Does anybody know where the term "hollywood cut" ame from. I was always curious
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Unread 06-03-2008, 09:23 AM   #19
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Henry Perry maybe? It had to be a Perry.

I have heard it called the Cadillac Cut too.
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Unread 06-03-2008, 11:51 AM   #20
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I generally have been using BB Ribs. I want to try St. Louis styye but I need practice cutting them first. Maybe I will try them at my next Comp. Too late to change now as my first Comp of the year is this weekend
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Unread 06-03-2008, 04:41 PM   #21
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IMHO I like St. Louis cut spares. I don't like baby backs because I have gotten bone splinters in them when band sawed at the butcher. With St. Louis cut we are in control on how the are trimmed. Because of this I think they look more uniform and present better. It's just our opinion.
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Unread 06-03-2008, 06:10 PM   #22
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I use to use spares only.... but the last few times I got them, they were mostly all fat, and according to my meat tasting judges (family) the flavor was just fatty, no real meat flavor....

So, I started getting baby backs from Sam's Club. They have, so far, done me good. I have only had one rack out of probably close to 30 so far that had a broken bone in it. These ribs are also what I used to get 1st place a couple of months ago in a near by ribfest.... so, for now, I am sticking to them. It did take a little getting use to cooking them when I switched, but now I have them down pat... and believe this one or not, I cook them 5 hours.... and they have had great reviews by everyone that has had them.
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Unread 06-03-2008, 06:56 PM   #23
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Default The use of rib racks...

Is the use of a rib rack holder, useful or not?
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Unread 06-04-2008, 11:00 AM   #24
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Quote:
Originally Posted by Mad Max View Post
Is the use of a rib rack holder, useful or not?
That depends on what kind of cooker you have. On a WSM I think they are helpful but on my backwoods and FE100 they are not needed. It's a space issue
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Unread 06-04-2008, 11:19 AM   #25
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Useful on the UDS
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Unread 06-04-2008, 11:22 AM   #26
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What kind of Patron is that? It's messmerizing... It would look good stuck in a block of ice....
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Unread 06-04-2008, 04:03 PM   #27
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Quote:
Originally Posted by Scottie View Post
What kind of Patron is that? It's messmerizing... It would look good stuck in a block of ice....
Gran Patron Burdeos Anejo Tequila $500
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Unread 06-04-2008, 04:26 PM   #28
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yeah, I always manage to have the expensive tastes... No wonder why it was messmerizing...
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Unread 06-04-2008, 06:13 PM   #29
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That caught my eye quicker than the Patron did! LOL
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BOT.....I've done them both ways, with and without a rib rack, I'm just happiest without one....but I like to foil my ribs, so laying flat just seems to work out better for me.......
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Unread 06-05-2008, 01:51 AM   #30
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I finally graduated from the dumb class and figured out how to do an avatar... I did score '0' on a geek test that they did in the green room.
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