Have always done BBs
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St. Louis style or baby back ribs for turn in?
- Thread starter Smokin' Hicks
- Start date
Porky
is Blowin Smoke!
- Joined
- Jul 16, 2006
- Location
- West Palm Beach,Fl.
From a judges point of view, it doesn't matter which cut you cook, both are acceptable. Just deliver your best product to the turn in site on time.
Rookie'48
Quintessential Chatty Farker
- Joined
- Nov 12, 2006
- Location
- Des Moines, Iowa
Ditto what Porky ^^^^^ said.
roksmith
is one Smokin' Farker
- Joined
- Apr 21, 2009
- Location
- Marietta, Ohio
We cook spares, but only becasue we have found spares to be more consistant than the baby backs we buy. We had an issue with baby backs have an inconsistant layer of meat on top.
They also work better for our method of cooking and boxing.
..but that's just us.. as stated above, plenty of teams cook both.
They also work better for our method of cooking and boxing.
..but that's just us.. as stated above, plenty of teams cook both.
