ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Competition BBQ

Notices

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.


Reply
Thread Tools
Unread 02-12-2010, 10:25 PM   #1
topchefvt52
Knows what a fatty is.
 
Join Date: 01-17-10
Location: Woodstock, VT
Downloads: 0
Uploads: 0
Default Competition: Spares or Baby Backs??

I'd appreciate feed back from teams or judges as to the following:

Which do you prefer to turn in as a team, or eat as a judge...baby backs or St. Louis Spares?

Reason I asked...I've used a Cookshack 150 for several years, mainly for baby backs on my restaurant menu. I just took delivery of a FEC 100 and introduced St Louis Spares on my menu. The spares I cooked today were great but thin end cooked up faster vs the thicker end. The baby backs were pretty consistent on the Cookshack 150 and I'd assume them to be the same on the FE pellet smoker.

Bottom line, I'm trying to find a happy middle ground for restaurant use while at the same time trying to get a feeling for what the judges prefer at competitions.

Thoughts? Thanks
__________________
Regards, TC
topchefvt52 is offline   Reply With Quote


Unread 02-13-2010, 07:33 AM   #2
Bbq Bubba
somebody shut me the fark up.
 
Bbq Bubba's Avatar
 
Join Date: 05-03-07
Location: New Baltimore, Mi.
Downloads: 0
Uploads: 0
Default

Spares. More meat & better flavor.
Bbq Bubba is offline   Reply With Quote


Unread 02-13-2010, 07:36 AM   #3
Diva Q
is one Smokin' Farker

 
Diva Q's Avatar
 
Join Date: 07-20-07
Location: Barrie,ON,Canada eh!
Downloads: 0
Uploads: 0
Default

Baby Backs are used by some top competitors . I think as long as you find really nice meaty ribs it doesn't matter whether they are backs or spares
__________________
Diva Q Website Follow me on Twitter and like us on Facebook.

Check out my new show BBQ Crawl !
Travel Channel (US) Cottage Life & Travel & Escape (Canada)

Life is too short for bad BBQ®
Diva Q is offline   Reply With Quote


Unread 02-13-2010, 07:53 AM   #4
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Ohhhhh, a FEC 100 cooking ribs less than an hour from me right here in Vermont! PM Sent.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 02-13-2010, 08:19 AM   #5
G$
is One Chatty Farker
 
G$'s Avatar
 
Join Date: 01-01-05
Location: Southern Arizona
Downloads: 0
Uploads: 0
Default

FWIW, we've got top 4 calls with both Spares and BB.

Never a 1st though.
G$ is offline   Reply With Quote


Unread 02-13-2010, 08:21 AM   #6
Buster Dog BBQ
is One Chatty Farker
 
Join Date: 07-20-08
Location: Clive, IA
Downloads: 0
Uploads: 0
Default Re: Competition: Spares or Baby Backs??

I like spares for how they fit in the box
__________________
FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE
Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url]
Buster Dog BBQ is offline   Reply With Quote


Unread 02-13-2010, 08:39 AM   #7
topchefvt52
Knows what a fatty is.
 
Join Date: 01-17-10
Location: Woodstock, VT
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Ohhhhh, a FEC 100 cooking ribs less than an hour from me right here in Vermont! PM Sent.
Jim I got your PM and sent ya one back.

A buddy of mine who competes at Harpoon every year sells BBQ, Thurs - Sun at the Mobil station right off I 89 in Randolph. He uses a rotisserie stick burner and cranks out some tasty Que.

Hope to see you down at The P&P after the holiday weekend...PM explains.
__________________
Regards, TC
topchefvt52 is offline   Reply With Quote


Unread 02-13-2010, 09:04 AM   #8
Jeff_in_KC
somebody shut me the fark up.
 
Jeff_in_KC's Avatar
 
Join Date: 01-04-05
Location: Pleasant Hill, MO
Downloads: 0
Uploads: 0
Default

Danielle is correct when she says many top teams use babybacks, however our scores went up (and after 4 years, we finally won a rib class in 2009) when we switched over to cooking St. Louis spares.
__________________
KCBS Member #14287
Jeff_in_KC is offline   Reply With Quote


Thanks from:--->
Unread 02-13-2010, 09:30 AM   #9
Just Smokin' Around
Full Fledged Farker
 
Just Smokin' Around's Avatar
 
Join Date: 11-13-07
Location: Frederick County, MD
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by topchefvt52 View Post
.....
Which do you prefer to turn in as a team, or eat as a judge...baby backs or St. Louis Spares? ..... Bottom line, I'm trying to find a happy middle ground for restaurant use while at the same time trying to get a feeling for what the judges prefer at competitions.
Thoughts? Thanks
You have two different 'bottom lines'. In competition, a lot of teams use heavily trimmed St Louis style spares, but they are not looking to sell or make a profit. They can affor to discard the end ribs and only need 6 good ribs. In your restaurant business, you can't afford to throw away a third of the rib. That said, loin back (baby back) ribs are more consistent across the rib. However, I know a lot of good Que joints that use St Louis ribs which is what I prefer.

In competition, we usually use spares.
__________________
Bill
Just Smokin' Around Competition BBQ Team
BWS Fatboy, BWS Competitor
Medium BGE, Weber Kettle and gasser, other toys
Just Smokin' Around is offline   Reply With Quote


Unread 02-13-2010, 09:41 AM   #10
Alexa RnQ
is One Chatty Farker

 
Alexa RnQ's Avatar
 
Join Date: 09-12-07
Location: the Ninth Ring of Hell, cleverly disguised as Phoenix
Downloads: 0
Uploads: 0
Default

We've won with both. Unless you're competing in an area where one is heavily favored, judges can still appreciate a perfectly-done rib of either variety.
__________________
.

Don't practice until you get it right; practice until you can't get it wrong.
Don't overthink or undercook.

180 Brisket -- Sam's Club, Salt Lake City, UT 2014
180 Chicken -- Sam's Club National, Bentonville, AR 2013


Rhythm 'n QUE
Alexa RnQ is online now   Reply With Quote


Unread 02-13-2010, 10:54 AM   #11
CivilWarBBQ
is One Chatty Farker
 
CivilWarBBQ's Avatar
 
Join Date: 08-08-07
Location: Cartersville, GA
Downloads: 0
Uploads: 0
Default

I personally prefer spares. It's easier to get qualtiy spares than loin ribs for us, and cheaper.
CivilWarBBQ is offline   Reply With Quote


Unread 02-13-2010, 11:13 AM   #12
JD McGee
somebody shut me the fark up.
 
JD McGee's Avatar
 
Join Date: 06-28-07
Location: Duvall, WA
Downloads: 0
Uploads: 0
Default

BB's here...two first place trophy's and a 180...
__________________
Wine Country "Q" Competition BBQ
PNWBA Team of the Year...2011, 2012, & 2013
Founder
Northwest BBQ Society
We cook on MAK Grills , Big Poppa Drum Smokers, & WSM's
Proudly sponsored by Big Poppa Smokers, Kosmo's Q, Simply Marvelous BBQ, and MAK Grills
JD McGee is offline   Reply With Quote


Unread 02-13-2010, 12:08 PM   #13
MattG
is One Chatty Farker

 
MattG's Avatar
 
Join Date: 06-29-09
Location: Madison Ga.
Downloads: 0
Uploads: 0
Default

I think spares look better in the box.
__________________
Stumps Stretch, Stumps Stumpster XL, WSM, Bar-B-Chef Smoker, UDS in progress

Check us out on Facebook
http://www.facebook.com/pages/Pots-BBQ/107610505962113
MattG is offline   Reply With Quote


Unread 02-13-2010, 12:19 PM   #14
dreed
Full Fledged Farker

 
Join Date: 02-01-09
Location: Montvale, NJ 07645
Downloads: 0
Uploads: 0
Default

we cook St. Louis spares, have fared well those as a rookie team.

Dana
__________________
Dana Reed
BOD, Operation BBQ Relief
Three Men and Baby Back, est. 2009
dreed is offline   Reply With Quote


Unread 02-13-2010, 02:28 PM   #15
ClayHill
Full Fledged Farker

 
Join Date: 10-31-09
Location: Greencastle, PA
Downloads: 0
Uploads: 0
Default

I perfer meaty loinbacks
ClayHill is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Baby backs or Spares? NorthwestBBQ Q-talk 45 08-19-2011 07:01 AM
Baby Backs vs Spares Smoothsmoke Q-talk 58 05-17-2011 08:53 AM
Baby Backs or Spares? Btheezy Q-talk 46 01-09-2011 10:44 PM
Baby backs or spares Sledneck Competition BBQ 24 09-01-2010 06:25 PM
Baby Backs vs. Spares Bacon Q-talk 34 09-03-2008 11:58 AM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 12:09 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts