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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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10-14-2014, 09:54 AM | #1 |
On the road to being a farker
Join Date: 08-14-13
Location: Williamsburg Va.
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Baby Back or St. Louis
What are your preferences for ribs during competitions, baby back or St. Louis style ribs? If you use St. Louis style ribs does anyone use Berkshire or Durock pork ribs? I have read in several places that some feel that the Berkshire ribs were a little small for competition.
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10-14-2014, 09:57 AM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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We've used both and done equally well with both. Spares are probably more common, but a well cooked, well seasoned rib will score well regardless of type.
We have not tried Berkshire or Duroc but I know that some teams are cooking them.
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10-14-2014, 10:01 AM | #3 |
Full Fledged Farker
Join Date: 06-23-14
Location: Memphis, TN
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I think you'll probably get as many opinions as there are people on this site, if not more.
My personal preference is St. Louis style, but I've had some great baby backs. I don't have any expectations as a judge, and it's a crap shoot as to what's going to be the best sample, anyways.
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KCBS Master CBJ, 18.5" WSM, "big a** grill," other stuff, heavy appetite |
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10-14-2014, 10:04 AM | #4 |
is one Smokin' Farker
Join Date: 01-10-09
Location: Ohio
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We hit a 180 in Ribs this past weekend with your standard grocery store/wholesale Spares.
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10-14-2014, 11:12 AM | #5 |
is One Chatty Farker
Join Date: 09-17-12
Location: Oswego, IL
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I've had some success with plain old grocery store ribs, too. I buy spares and then trim them to St. Louis cut. Heck, I even try to get them on sale during the week before a competition. None of that fancy stuff for me.
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10-14-2014, 11:14 AM | #6 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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We have used both and done well with both. Check the rules of the comp prior to selecting. Based on those you should be able to decide. Most comps state what cut of ribs (1-2) choices are approved for entry.
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10-14-2014, 11:17 AM | #7 |
On the road to being a farker
Join Date: 04-16-12
Location: Spring Hill, TN
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KCBS allows either. Unless it's a rib contest. We cook Spares and have decent results.
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10-14-2014, 11:28 AM | #8 |
On the road to being a farker
Join Date: 08-14-13
Location: Williamsburg Va.
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so I gather inKCBS judges don't seem to be swayed either way.
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10-14-2014, 11:29 AM | #9 | |
is one Smokin' Farker
Join Date: 10-23-12
Location: Richmond, Va
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Quote:
We use spares from wholesale, just work in the box better for us.
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10-14-2014, 11:34 AM | #10 |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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I cook spares. I tried duroc ribs from a known company that sells them. Never again. I bought a pack of 8. Skimpy ribs, shiners and crooked bones. I'd rather cook grocery store ribs that I can pick out on my own. I also didn't notice any taste difference between duroc and what I normally cook.
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10-14-2014, 11:48 AM | #11 |
On the road to being a farker
Join Date: 05-09-14
Location: Harvest, AL
Name/Nickname : Stan
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For comps, we cook St. Louis cut spares, usually from Costco. For ribs around the house, it's whatever looks the best.
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10-14-2014, 12:55 PM | #12 |
On the road to being a farker
Join Date: 08-14-13
Location: Williamsburg Va.
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We cooked Berkshires this past weekend comp and it was a mistake. Took 4 racks to get 8 ribs that were similar. Similar to the gentleman's Duroc, crooked bones, shiners and some were curved so much that they would fit perfectly around a baseball! What are the opinions on briskets- choice, prime, CAB, Wagyu? We used CAB from RD and the butchering was horrible on both of them. Sections of fat cap gouged into the meat and some areas brown- not noticeable until blood in cryovac removed
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10-14-2014, 02:51 PM | #13 | |
is One Chatty Farker
Join Date: 07-05-11
Location: Pierre, SD
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Quote:
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10-14-2014, 03:38 PM | #14 |
is One Chatty Farker
Join Date: 12-31-10
Location: Albert City, Iowa
Name/Nickname : Fred
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I am doing a back to back this weekend. This contest will have an extra bonus for meat bought at a local chain. Day 1 I am doing spares. Day 2 I will be doing baby backs. Doing my best to figure something out for next season. Figure purty much same judges and while I will be doing my best I am also going to compare how the 2 end up scoring. i know I wont get the exact same judges but I do feel I can learn something rather than doing the 2 different kinds at 2 different places and weeks or months apart.
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Oversize Load BBQ team ......... forever haunted by .0116 Last edited by Fat Freddy; 10-14-2014 at 05:16 PM.. |
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10-15-2014, 07:25 AM | #15 | |
On the road to being a farker
Join Date: 08-14-13
Location: Williamsburg Va.
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Quote:
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