Comp Qustion

[Texas-Hunter]

Smoke Doc and I have a cook off this coming weekend.. Its a fundraiser, so there are really no rules.. Just cook it the best you can..

Rib category.. Should I go with Baby Backs, Spares, Or St Louie Style.. ?? Since the judges will be x-Dallas Cowboys, Rangers, And Media Peeps..

What would be a preferred bone??

I have done spares the last two years.. First year I was 5th in ribs out of 30+ teams and no where in the hunt last year 40 teams..

[Capt Dan]

Trimmed up spares probably!

[Richtee]

They need to define WHAT ribs. Not that there is a disadvantage as far as I'm concerned.

I want a straight bone rib... with a bit of gristle at the tip Just a BIT.

Them babies are all curled up and ..well..don't LOOK like a rib!

Sure they are a rib, but to me..a neat St Looie rocks.

[Bbq Bubba]

Spares for comps for the reasons Rich said plus theres more meat and fat!

Funny only Michigan guys answered this...

[roadrunr]

Hmm missed this, but I hafta once again ( dunno why ) agree with Rich and Bubba. I would hands down do spares. St looies I prefer. Squared up trimmed up nice, cant be beat. My 2 cents

[Crewdawg52]

I too would do the St Louie. BUT (and its a big one), make sure you can get a good, even rack of trimmed ribs. I have seen spares that once you've trimmed them, you may get only 2 or 3 good bones, the rest would be "tasters" (too small, not enough meat, not even, etc).

I'm starting to scratch my head lately over the spares I can find. Once trimmed to St Louies....... well lets just say I aint impressed.

Good Luck!

[Richtee]

I'm starting to scratch my head lately over the spares I can find. Once trimmed to St Louies....... well lets just say I aint impressed.

Yanno, that is a true statement. Inconsistancies and smaller sizes. Methinks they are taking the pigs to market younger than used to be. A bonus is a little less fat layer, but that can be cooked out. Those slabs I had for M.M. were pretty lean, and smallish. Got 6 outta the one slab tho...fairly even, but small.

Like I said tho...maybe the judges appreciate a smaller portion, and ate it all :{)

[lynsey123]

They need to define WHAT ribs. Not that there is a disadvantage as far as I'm concerned.

I want a straight bone rib... with a bit of gristle at the tip Just a BIT.

Them babies are all curled up and ..well..don't LOOK like a rib!

Sure they are a rib, but to me..a neat St Looie rocks.

I agree Richee, hy fav for sure.

[PreacherRodgers]

did the previous years winners have "fall off the bone ribs"?
are any of the judges real Q people?
do they expect the bones to slide out like the blade bone of a pork sholder?

maby they are "typical" rib eaters
if any of these are YES, spend a little more time in the foil. comps may not be about the best ribs. they are about making what the judges want. the reason i say this is i suspect you make a pretty fair rack of ribs

[Walking Dude]

i have said for years spares give you more meat, but kept getting slapped down by the BB fans...............

*sigh*

but i also trim my own...........to a st luie cut

[Texas-Hunter]

did the previous years winners have "fall off the bone ribs"? I do not know what placed. I would need to contact the teams that placed..

are any of the judges real Q people? I doubt it. The judges the last two years were X Pro Players.. So trying to hit there taste buds will be hard, some like heat and some like sweet..

do they expect the bones to slide out like the blade bone of a pork sholder? I am sure that will be a plus. Most backyard cooks feel that is the way to go..


maby they are "typical" rib eaters
if any of these are YES, spend a little more time in the foil. comps may not be about the best ribs. they are about making what the judges want. the reason i say this is i suspect you make a pretty fair rack of ribs

i have said for years spares give you more meat, but kept getting slapped down by the BB fans...............

*sigh*

but i also trim my own...........to a st luie cut

Not me brother Dude... I am a spares fan..

Looks like I will be doing Looie style this year...

[gooose53]

Spares trimmed to st louie style for my .02 worth. The southern tribe has spoken!!

[PreacherRodgers]

best of luck

for our last church pot luck i glazed my ribs with a brown sugar and apple juice to give a sweet hit right at the front. what i did was disolve as much sugar as the juice would hold. i bet (i did not measure) there was 3/4 cup sugar in 1 cup of juice give or take. maby combine that with a hot rub. who knows what they want

[gooose53]

Ken, if you've never tried it look at amazing ribs dot com. great little site and I've used Craig's Pig Candy recipe...really good.

[Texas-Hunter]

Ken, if you've never tried it look at amazing ribs dot com. great little site and I've used Craig's Pig Candy recipe...really good.

I have.. neat site.. I am going with Louie Style this year.. Also, I will have my laptop and wireless card... So streaming will be a must..