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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 08-25-2009, 08:59 PM   #1
Juicy
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Default Ribs in competition

I was wondering what cut of ribs do teams use in competition?
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Old 08-25-2009, 09:03 PM   #2
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Being your in the Great Lakes area, i would advise beef ribs.
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Old 08-25-2009, 09:03 PM   #3
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you'll find a fair mix of both babybacks and spareribs..

some regions may have a slightly high % of one vs. the other.

cook what you cook best..
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Old 08-25-2009, 09:07 PM   #4
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Quote:
Originally Posted by MilitantSquatter View Post
you'll find a fair mix of both babybacks and spareribs..

some regions may have a slightly high % of one vs. the other.

cook what you cook best..
i use baby backs. i like them better becaus ethey have more meat on them and are easier to eat. so i perefer them for comps also. i also judge and i have seen more babys backs than i have the spares.
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Old 08-25-2009, 09:09 PM   #5
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You're competing at Princeton, WI right? Then I would recommend Bubba's advice

As Vinny mentioned, you find a mix of both.
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Old 08-25-2009, 09:53 PM   #6
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Quote:
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You're competing at Princeton, WI right? Then I would recommend Bubba's advice

As Vinny mentioned, you find a mix of both.
umm.... maybee i missed something but bubbas advice was to use beef ribs and k.c.b.s. rules specificaly state pork ribs. here is the link to check
http://www.kcbs.us/pdf/KCBS_Rules_an...tions_2009.pdf

and yes i will be in princeton. hopefully the weather hold out, it was suposed to be clear now they are forcastinf 30% chance of scatterd t-storms on fri.
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Old 08-25-2009, 09:54 PM   #7
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oh, wait i think i just got it. i can be a bit think at times.
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Old 08-25-2009, 09:56 PM   #8
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Quote:
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oh, wait i think i just got it. i can be a bit think at times.
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Old 08-25-2009, 10:13 PM   #9
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st louis spares
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Old 08-25-2009, 10:35 PM   #10
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Cook what u cook best.. judges wont care and a good st louie will beat a bad babyback any day.
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Old 08-26-2009, 06:52 AM   #11
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I use Loin back ribs.
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Old 08-26-2009, 06:55 AM   #12
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LOL at BBQchef33! Seriously, cook what you cook best and enjoy eating. Rarely
has anyone gone wrong with that. MIM/MBA, around here GBA and FBA are mostly
baby backs. I dont recall ever a sparerib entry taking one of those. KCBS, from what
I understand, is a mixture. A really good rib entry of any type can win.
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Old 08-26-2009, 11:43 AM   #13
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Hey juicy, I like the baby backs. See you guys in Princeton!
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Old 08-26-2009, 12:01 PM   #14
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I like ST LOUY spares
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Old 08-26-2009, 08:55 PM   #15
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While not having done a lot of contests (6) we have done well with St Louis cut spares
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