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01-09-2007, 08:57 AM
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#1
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Baby Back
Join Date: Jan 2006
Location: Northeast, CT
Posts: 54
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what type of ribs for a kcbs comp?
bb or spares? I looked at the rules and they don't say anything other than bone in - not country style.
Thanks.
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01-09-2007, 09:06 AM
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#2
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
By the way, country style ribs arent ribs at all. They are butts that have been cut from the bone and are sold for twice the price.
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01-09-2007, 09:09 AM
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#3
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Bill, are you saying they are twice the price of butts or ribs ? We get the country style ribs here usually around$1.99lb. We're big fans !!
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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01-09-2007, 09:14 AM
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#4
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Baby Back
Join Date: Jan 2006
Location: Northeast, CT
Posts: 54
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Re: what type of ribs for a kcbs comp?
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Originally Posted by brian j
Quote:
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Originally Posted by gsmith
bb or spares? I looked at the rules and they don't say anything other than bone in - not country style.
Thanks.
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man, that's like asking foil or no foil...  i use bb's but just as many use spares. use what ever you have the best experience cooking. |
well at least I didn't ask whether to put my brisket fat cap up or down
thanks for the responses. You can use either which is what I was wondering. It would seem that spares would fill the container a little better.
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01-09-2007, 09:21 AM
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#5
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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Quote:
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Originally Posted by Bill The Grill Guy
I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
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It's because of the rub you're using, not the type of ribs! [smilie=a_chuckle.gif]
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01-09-2007, 09:22 AM
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#6
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BBQ Centralite
Join Date: Jan 2005
Location: Mentor, Oh
Posts: 4,457
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Pork.
__________________
"I was born to cook for people"
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01-09-2007, 09:35 AM
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#7
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Baby Back
Join Date: Jan 2006
Location: Northeast, CT
Posts: 54
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Quote:
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Originally Posted by Woodman
Pork.
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It's not my fault that you team was "porked" last night 
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01-09-2007, 09:35 AM
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#8
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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Quote:
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Originally Posted by Woodman
Pork.
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Now that's funny...gotta love a guy who still has a sense of humor after a night like he had.
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-09-2007, 09:38 AM
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#9
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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[quote=Larry Wolfe]
Quote:
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Originally Posted by "Bill The Grill Guy":2c0l9hme
I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
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It's because of the rub you're using, not the type of ribs! [smilie=a_chuckle.gif][/quote:2c0l9hme]
That has something to do with it. 
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01-09-2007, 09:43 AM
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#10
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
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[quote=Bill The Grill Guy][quote="Larry Wolfe":1fjz63yn]
Quote:
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Originally Posted by "Bill The Grill Guy":1fjz63yn
I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
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It's because of the rub you're using, not the type of ribs! [smilie=a_chuckle.gif][/quote:1fjz63yn]
That has something to do with it. [/quote:1fjz63yn]
Yep, shooooor does, that Fatz's Pig Powder is some good stuff!!!!!!!
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
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01-09-2007, 09:51 AM
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#11
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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[quote=Bruce B][quote="Bill The Grill Guy":3umbsf3q][quote="Larry Wolfe":3umbsf3q]
Quote:
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Originally Posted by "Bill The Grill Guy":3umbsf3q
I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
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It's because of the rub you're using, not the type of ribs! [smilie=a_chuckle.gif][/quote:3umbsf3q]
That has something to do with it. [/quote:3umbsf3q]
Yep, shooooor does, that Fatz's Pig Powder is some good stuff!!!!!!![/quote:3umbsf3q]
Yep, it is good stuff.
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01-09-2007, 09:53 AM
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#12
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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[quote=Bill The Grill Guy][quote="Bruce B":2r8jikuh][quote="Bill The Grill Guy":2r8jikuh][quote="Larry Wolfe":2r8jikuh]
Quote:
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Originally Posted by "Bill The Grill Guy":2r8jikuh
I started out using BB but switched to Spares last year. I have been getting better results witht the Spares in all around scores. I was having a hard time finding three racks of BB that were even in size so I learned to cut the Spares. Hope this helps.
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It's because of the rub you're using, not the type of ribs! [smilie=a_chuckle.gif][/quote:2r8jikuh]
That has something to do with it. [/quote:2r8jikuh]
Yep, shooooor does, that Fatz's Pig Powder is some good stuff!!!!!!![/quote:2r8jikuh]
Yep, it is good stuff.[/quote:2r8jikuh]
Rumor has it that Cappy invented Fatz's Pig Powder
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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01-09-2007, 09:53 AM
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#13
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
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You guys truly hate me.......................................
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01-09-2007, 10:00 AM
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#14
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Western NY
Posts: 5,084
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Quote:
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Originally Posted by Larry Wolfe
You guys truly hate me.......................................
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Its not so much that we "hate" you...hate is such a strong and hurtfull word...Its more like, well its sort of, well if you put it into perspective....
Aw heck...lets go with hate for now...
__________________
"I love my country, I love my guns, I love my family, I love the way it is now. And anybody that tries to change it, has to come through me. That should be all of our attitudes.
Cause this is America and a country boy is good enough for me, son."
- Charlie Daniels
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01-09-2007, 10:05 AM
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#15
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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[quote=john pen]
Quote:
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Originally Posted by "Larry Wolfe":3gc6fn5l
You guys truly hate me.......................................
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Its not so much that we "hate" you...hate is such a strong and hurtfull word...Its more like, well its sort of, well if you put it into perspective....
Aw heck...lets go with hate for now...[/quote:3gc6fn5l]
NOW THATS FUNNY!!!!!!!!!!!!!!!!!!!
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01-09-2007, 10:29 AM
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#16
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Baby Back
Join Date: Jan 2006
Location: Northeast, CT
Posts: 54
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glad to give you guys something to hijack
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01-09-2007, 10:34 AM
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#17
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Virginia
Posts: 5,449
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Sorry gsmith. Your right.
GET BACK ON TOPIC!
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01-09-2007, 10:44 AM
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#18
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Baby Back
Join Date: Jan 2006
Location: Northeast, CT
Posts: 54
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nah that's ok, woody summed it up pretty good
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01-09-2007, 12:20 PM
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#19
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Official BBQ Central Mark
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
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Mostly use BBs, but if you can find a good butcher (or like doing it yourself) use spares and have them trimmed to Saint Louis style. You'll get a better "meaty" flavor because of the fat content.
__________________
Chris
"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."
in seach of Umami
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01-09-2007, 01:10 PM
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#20
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Graduate of BBQ Central
Join Date: Jan 2005
Location: Federal Way, WA
Posts: 671
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Have used both, taken 1st in that category with both, but prefer spares.
Spares have more flavor and I enjoy them more than BB.
Jim
__________________
__________________
To get a better piece of chicken you'd have to be a rooster
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