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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 05-23-2010, 11:06 PM   #1
boogiesnap
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Default beef backs for comp

hi guys, did a search, no results. sooo, anyone know of anyone who has good comp scores turning in beef ribs rather than pork. assuming quality of cook being high and equal?
i DON'T think so, but i personally love beef ribs.
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Unread 05-23-2010, 11:33 PM   #2
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The category is pork ribs. That's why you haven't seen any results.
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Unread 05-24-2010, 12:02 AM   #3
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yup. where did i read rules allowing beef as accepted???? someplace, somwhere, but not kcbs. i'm f'n new guy.
thanks.
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Unread 05-24-2010, 07:40 AM   #4
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It may have been in a grilling contest, they have categories that hit the full range, but, not KCBS....or, an anything butt portion....
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Unread 05-24-2010, 08:16 AM   #5
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10. MEAT CATEGORIES
– this is what you can cook at a OMP event. So don’t
cook anything else:
a. Chicken: whole, halved, or individual pieces.
b. Ribs: Loin back (baby back) or spare ribs only, meat on the bone. Beef ribs
are also allowed. No chopped, pulled, or sliced rib meat loose in the box.
c. Pork: Whole shoulder, Boston butt or Picnic only. Must be cooked as a
single piece of meat.
d. Beef Brisket: Packer trimmed, flats or points.

here is where i saw it, this was the comp i was just at so i had their rules(non kcbs sanctioned)fresh in my head...
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Unread 05-24-2010, 10:07 AM   #6
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what does OMP stand for?
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Unread 05-24-2010, 04:29 PM   #7
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good question. dunno. it was a small non sanctioned q comp.
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