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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 07-30-2010, 02:34 PM   #1
bb262
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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
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Unread 07-30-2010, 02:49 PM   #2
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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.
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Unread 07-30-2010, 03:01 PM   #3
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i prefer baby backs. what's the question?
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Unread 07-30-2010, 03:16 PM   #4
Jeff Hughes
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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...
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Unread 07-30-2010, 03:17 PM   #5
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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.
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Unread 07-30-2010, 03:34 PM   #6
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Use what you can cook.
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Unread 07-30-2010, 04:16 PM   #7
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I wouldn't be scared of babybacks.
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Unread 07-30-2010, 04:28 PM   #8
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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.
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Unread 07-30-2010, 05:26 PM   #9
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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.

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Unread 07-30-2010, 06:22 PM   #10
Willie's BBQ
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i think spares have a better flavor then baby backs, due to the fat content
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Unread 07-30-2010, 06:27 PM   #11
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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.
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Unread 07-30-2010, 06:32 PM   #12
Jeff Hughes
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Quote:
Originally Posted by Capn Kev View Post
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...
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Unread 07-30-2010, 08:17 PM   #13
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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.
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