need help in my first comp

bb262 · 07-30-2010, 02:34 PM

is there a reason most people use st.louis style ribbs instead of babby back, i perfer bbaby backs and would rather use them but notice most people use st.louis style ribbs. also looking for ideas for grillers choice. thanks

Lake Dogs · 07-30-2010, 02:49 PM

Generally speaking, St Louis spares are more a KCBS thing, and BB's are more of an
MBN thing. It has more to do with the expectations of the judges, IMHO.

deepsouth · 07-30-2010, 03:01 PM

i prefer baby backs. what's the question?

Jeff Hughes · 07-30-2010, 03:16 PM

I do well in ribs, I always cook loin backs, I'm in the heart of a very tough KCBS area.

As my buddy Smokedelic says, cook what you cook best...

ZouBQue · 07-30-2010, 03:17 PM

I think alot of it has to do with the fact that there is alot more meat on a sparerib as opposed to a babyback. At the judges tent.. everyone wants a big meaty rib... you just don't get that with a babyback.

Finney · 07-30-2010, 03:34 PM

Use what you can cook.

KC_Bobby · 07-30-2010, 04:16 PM

I wouldn't be scared of babybacks.

Jorge · 07-30-2010, 04:28 PM

Spares are a little more forgiving in some ways. I think a well cooked spare presents a little better as well, just because of the size.

dmprantz · 07-30-2010, 05:26 PM

The biggest reason I've heard for using spares is that they are flatter and present better (The don't roll over as much), but plenty of ppl seem to get good presentation scores with loin ribs.

dmp

Willie's BBQ · 07-30-2010, 06:22 PM

i think spares have a better flavor then baby backs, due to the fat content

Capn Kev · 07-30-2010, 06:27 PM

I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well.

Jeff Hughes · 07-30-2010, 06:32 PM

Quote:

Originally Posted by Capn Kev

I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well.

Exactly...

CivilWarBBQ · 07-30-2010, 08:17 PM

If you prefer loin backs, can get good ones and cook them well, then go with it.

This is one area where I've not seen judges (as a whole) show any preference in scoring. The main trick is to get good quality racks. In my area we have better luck finding meaty, straight boned spares than BBs, but I've judged some really thick loin ribs with plenty of pork chop meat on them.

Either type of ribs can reward an accomplished cook with a 180.

07-30-2010, 02:34 PM	#1
bb262 Found some matches. Join Date: 04-17-10 Location: Vincennes, Indiana Downloads: 0 Uploads: 0	need help in my first comp is there a reason most people use st.louis style ribbs instead of babby back, i perfer bbaby backs and would rather use them but notice most people use st.louis style ribbs. also looking for ideas for grillers choice. thanks

07-30-2010, 02:49 PM	#2
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Generally speaking, St Louis spares are more a KCBS thing, and BB's are more of an MBN thing. It has more to do with the expectations of the judges, IMHO. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

07-30-2010, 03:01 PM	#3
deepsouth Quintessential Chatty Farker Join Date: 04-21-10 Location: Biloxi, MS Downloads: 0 Uploads: 0	i prefer baby backs. what's the question? __________________ Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen

07-30-2010, 03:16 PM	#4
Jeff Hughes is one Smokin' Farker Join Date: 02-03-06 Location: tulsa oklahoma Downloads: 0 Uploads: 0	I do well in ribs, I always cook loin backs, I'm in the heart of a very tough KCBS area. As my buddy Smokedelic says, cook what you cook best... __________________ Klose 72" Mobile Medium BGE HastyBake Legacy 22" Weber Kettle(10 bucks@garage sale)

07-30-2010, 03:17 PM	#5
ZouBQue Is lookin for wood to cook with. Join Date: 11-20-09 Location: Columbia MO Downloads: 0 Uploads: 0	I think alot of it has to do with the fact that there is alot more meat on a sparerib as opposed to a babyback. At the judges tent.. everyone wants a big meaty rib... you just don't get that with a babyback. __________________ Chris Wolters Zou-B-Que BBQ LLC KCBS Certified BBQ Judge Double Axel Spicewine Trailer / Smoker, Weber One-Touch Gold Grill and a Super Fast [B][COLOR=red]RED[/COLOR][/B] Thermapen

07-30-2010, 03:34 PM	#6
Finney is one Smokin' Farker Join Date: 01-15-09 Location: Salisbury, NC & Savannah, GA Downloads: 0 Uploads: 0	Use what you can cook. __________________ Iron Pig BBQ - www.IronPigBBQ.com - "Reverse Sear" info on website

07-30-2010, 04:16 PM	#7
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	I wouldn't be scared of babybacks. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

07-30-2010, 04:28 PM	#8
Jorge somebody shut me the fark up. Join Date: 01-23-04 Location: DFW, San AntonioTx Downloads: 0 Uploads: 0	Spares are a little more forgiving in some ways. I think a well cooked spare presents a little better as well, just because of the size. __________________ You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa BOOGITY, BOOGITY, BOOGITY!!! Recipient of a Huggies box! Shut up, and cook!!!!

07-30-2010, 05:26 PM	#9
dmprantz is One Chatty Farker Join Date: 01-11-08 Location: Nashville Downloads: 0 Uploads: 0	The biggest reason I've heard for using spares is that they are flatter and present better (The don't roll over as much), but plenty of ppl seem to get good presentation scores with loin ribs. dmp __________________ The Beast - Custom Vertical Offset by Bates FEC-100 Large Big Green Egg® Weber Performer

07-30-2010, 06:22 PM	#10
Willie's BBQ Banned Join Date: 03-16-10 Location: tampa,fl Downloads: 0 Uploads: 0	i think spares have a better flavor then baby backs, due to the fat content

07-30-2010, 06:27 PM	#11
Capn Kev is one Smokin' Farker Join Date: 12-08-09 Location: Littleton, CO Downloads: 0 Uploads: 0	I've had a top 10 finish in almost all of my comps this year using BBs...cook 'em right and make 'em taste good and you'll score well. __________________ Kevin Feit Swinestone Cowboys BBQ Team FEC-100, Traeger Texas 075, WSM 22.5", UDS, KCBS CBJ #54829

07-30-2010, 08:17 PM	#13
CivilWarBBQ is One Chatty Farker Join Date: 08-08-07 Location: Cartersville, GA Downloads: 0 Uploads: 0	If you prefer loin backs, can get good ones and cook them well, then go with it. This is one area where I've not seen judges (as a whole) show any preference in scoring. The main trick is to get good quality racks. In my area we have better luck finding meaty, straight boned spares than BBs, but I've judged some really thick loin ribs with plenty of pork chop meat on them. Either type of ribs can reward an accomplished cook with a 180.

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
My first comp!!!!	kennedyma	Competition BBQ	15	10-03-2011 09:28 PM
Is comp Q better than it used to be?	G$	Competition BBQ	8	09-22-2010 08:47 AM
First comp	Cigarbque	Competition BBQ	12	03-30-2009 07:33 PM
First Comp	Sticks-n-chicks	Competition BBQ	4	09-14-2008 08:46 AM
Would you go to this comp? ? ?	smoke-n-my-i's	Competition BBQ	35	02-22-2008 04:28 PM