What to do about ribs ? - Page 2 - BBQ Central

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Old 05-26-2008, 11:41 AM   #11
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It probably varies by region. Most here in the Mideast and Midwest are using Spares in competition. Sounds like a good poll question.

I grew up on babybacks/loinbacks. Didn't really care for the spares. Thought they were too fatty. Problem was with me. Once I learned how to cook them and trim them (St. Louis Style) I now prefer spares but you won't see me turning down a good babyback either.
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Old 05-26-2008, 12:22 PM   #12
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Quote:
Originally Posted by Kloset BBQR
It probably varies by region. Most here in the Mideast and Midwest are using Spares in competition. Sounds like a good poll question.

I grew up on babybacks/loinbacks. Didn't really care for the spares. Thought they were too fatty. Problem was with me. Once I learned how to cook them and trim them (St. Louis Style) I now prefer spares but you won't see me turning down a good babyback either.
true dat, maybe I just need to get better at cooking em.
We'll see today.....at home I'm ok with working
around the cartilage / fat stuff, but I 'm nervous about
turning them in at a comp....course I only enter one comp
with ribs as a category every year, so I'll just stick with loin backs
for that.
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Old 05-26-2008, 02:34 PM   #13
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I spent a lot of the morning going back and forth between Sam's Club and a local grocery store.

Sams bb's were 3.29 per lb. Spares were 2.99 ICB brand.

Local grocery store had a heck of sale on spares at 1.38 per lb. BB's were 2.99 lb.

I tried to buy at Sam's but only walked away with two chicknes.

Ribs and chickens have been on since 12:00

One wsm and one uds loaded to the gills.
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Old 05-26-2008, 03:59 PM   #14
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Nice problem to have. I would do what you feel like is best.
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