Baby back versus St. Louis / Spare ribs?

[Holey Smoke]

Since I'm heading to my first comp at silver lake I thought I'd start this debate in time for meat selection.
For that matter - would you consider anything less than a whole brisket?

[Ron_L]

I've cooked both spares and loin backs with equal success. We've taken first in ribs 5 times over the past three years and twice was with loin backs and three times with spares. If they are seasoned well and cooked properly, I'm not sure that it really matters. Spares may make a better presentation since the bones are typically flatter, but both work.

For brisket, teams cook whole packers, unseparated, whole packers separated before the cook, and flats and do well. I prefer whole packers, unseparated, but that's just me.

[Rich Parker]

3 racks of spares and 1 packer brisket.

I believe there are definite differences in the flavors of spares and BB's so if you are use to one or another don't change for the competition.

[Richtee]

And I have never seen, nor would I consider anything but St Looies. No one turns in full spares.

[jim]

These questions bring out some strong divisions. I think it is up to one thing - which can you cook to perfection and offer outstanding taste against the competition.

We have done baby backs in competition. One reason is that it works better in our whole timing of competition. In five competitions we have walked twice with baby backs.

As for the brisket, we were doing the whole brisket until Auburn Hills this year. We have had more success with just the flats...our scores have gone up and our consistency is better. But again, it is what works best for you.

I would say "I hope this helps" but when it comes to this question it is only going to be discovered by your own trial, error and through competition.

If you want to see real fireworks, ask which type of fuel is better - wood, charcoal or pellets! Stand back and watch the battle begin:D

[Rich Parker]

These questions bring out some strong divisions. I think it is up to one thing - which can you cook to perfection and offer outstanding taste against the competition.

We have done baby backs in competition. One reason is that it works better in our whole timing of competition. In five competitions we have walked twice with baby backs.

As for the brisket, we were doing the whole brisket until Auburn Hills this year. We have had more success with just the flats...our scores have gone up and our consistency is better. But again, it is what works best for you.

I would say "I hope this helps" but when it comes to this question it is only going to be discovered by your own trial, error and through competition.

If you want to see real fireworks, ask which type of fuel is better - wood, charcoal or pellets! Stand back and watch the battle begin:D

Nicely put!

BTW - The original K blue bag is the best!