What type of ribs do judges prefer?

12/14/2012

30 Comments

QUESTION:

What type of ribs do judges prefer: Spare ribs or baby back ribs?

James Hobgood
Sebree Ky

30 Comments

Tom Epler, CBJ PNWBA

12/13/2012 11:47:34 pm

I prefer spare ribs. More meat and flavor.

Ike, CBJ/KCBS

12/13/2012 11:47:42 pm

I prefer to judge spare ribs as they are usually more meaty, moist and tender than the baby back ribs. They are also easier to pick up to sample.

jim v

12/14/2012 12:01:54 am

i don't think it makes any difference to me as far as judging is concerned. each has their own characteristics and presentation difficulties, especially with spare ribs because of their size and potential for large fat deposits. when i order ribs out, i usually order baby backs - i guess because they seem to have less fat.
when i hit fat during a judge session i tend to downgrade commensurate with the size of the fat.

Mercy CBJ/KCBS

12/14/2012 12:15:54 am

I've only judged 4 comps so far, and I've never seen anything but spare ribs. Do they ever do baby backs in comps?

Scotty GBA

12/14/2012 12:22:10 am

I prefer spare ribs, maybe because baby backs in comps always seem to have too much sauce.

Frank CBJ

12/14/2012 12:23:58 am

It does not matter to me. I judge each meat as it is presented.

Alissa Gage Hill

12/14/2012 12:39:19 am

SPARE.... yummy!! More meat, bigger, fill the box better!

Judy McCormick

12/14/2012 12:43:30 am

I don't necessarily "prefer" one over the other, but I do appreciate Baby Back's more. I believe they are harder to cook correctly, and are less "forgiving". But I do try to judge each on it's own merit.

Wayne Fuller KCBS CBJ/TC

12/14/2012 12:44:05 am

My preference is a spare rib, and i like the St. Louis style cut, as it gives a cleaner more even presentation in the box

Bill cbj kcbs

12/14/2012 01:03:44 am

It doesn't matter to me what kind is in the box as long as it is done right

Bill F.

12/14/2012 01:16:46 am

It makes no difference. I enjoy any rib that's moist, tender with good flavor.

Keith - KCBS CBJ

12/14/2012 01:37:02 am

SLC spares. But that's my personal preference and I've come across many excellent baby backs that I've scored 9 across so it isn't a factor when judging.

Just seems, to me, like the SLC is more consistent in the meat:fat ratio and perhaps that makes them easier to cook and the more uniform thickness allows for better consistency of doneness.

Mike Cannon

12/14/2012 01:47:39 am

Since the type of rib is not a scoring factor, it matters not to me which type are served. Appearance, Tenderness and Taste. When judges start devloping 'favorites', teams that are unaware of these favorites are at a disadvantage.

buzz--cbj--cook

12/14/2012 02:01:39 am

While I prefer to cook spares my only request on my judging plate is that the ribs are, juicy and full of flavor!

John CBJ KCBS

12/14/2012 02:35:08 am

I think it depends on the part of the country that you are from.
Around here, we like the St. Louis Trim Spares.

George Belzer

12/14/2012 02:47:58 am

I prefer spares, although I love any kind of ribs if they are properly prepared. As for scoring, I score both of them the same. I don't like excessive saucing and will deduct a point if the rib is oversauced.

Doug KCBS MCBJ & CTC

12/14/2012 03:04:59 am

I don't really have a preference one way or the other. I just want them to be prepared correctly and taste great. Please, please, please, please, use the sauce sparingly!!!! Don't drown out the meat with sauce. I want to taste the meat not the sauce. The sauce should be there to enhance the meat.

Greg MCBJ/KCBS

12/14/2012 03:06:44 am

i am open minded. i judge what is presented, but spares are easier

Mike S.; KCBS MCBJ &,BBQ-Brethren RJ

12/14/2012 04:32:11 am

Though I try to judge each piece of meat separately and as the cook has presented it; my preference is towards spare ribs.

During last season judging, the baby backs that I judged were just short of being a pork chop. When baby backs have this much meat on the bone they are hard to judge.

Tom KCBS MCBJ

12/14/2012 04:33:18 am

Neither St. Louis is my preference and what I cook at home.

Tom - CBJ w/ KCBS, MBN, NCPC & comp cook

12/14/2012 04:53:08 am

I don't have a particular preference, I like them all!
When judging, each box is judged on its own merits without preferencial treatment to any particular type.
I definitely agree with Doug - DON'T over sauce them! The sauce is to enhance the meat not drown out any possible flavor of the meat!!!

Karen

12/14/2012 05:13:45 am

Spare ribs! They're typically jucier.

John - KCBS/MCBJ, CTC, Rep; MBN & MABA Judge

12/14/2012 06:17:03 am

The question is: "What type of ribs do judges prefer?" IMHO, judges, for judging purposes, should not "prefer" either kind of ribs. A judge should judge what's presented and never second-guess the cook's reasoning for what (s)he did. What's in your box is what's in your box. A judge should not care why the cook did it the way (s)he did it. When I competed, my team cooked loinbacks. At home, I cook loinbacks. None of this means I don't like spares...I love spares, but old habits are hard to break.

Tom

12/30/2012 06:02:32 am

Hey John,
Quick question - what is a MABA judge? My conversations with MABA is that they don't have any judge training.

Ed KCBS MCBJ

12/14/2012 10:14:10 pm

As judges we do not "prefer" one type of meat over others. We are there to judge only what you present to us. A spare rib can be superior in taste and looks to a BB and visa versa.
I will say the majority of turn ins are spares around here but I've not heard any judge say "oh crap, babybacks"
Cook the rib you do best or like the looks of best and we'll do the rest.
Good luck.

James Frazee Jr.

12/14/2012 10:28:13 pm

I prefer spare ribs over baby backs. More meat with minimal fat if the rib source is good. The presentation is better and color possibilities are greater. I have judged some great baby backs and will judge each rib for its qualities, not my preferences.

catfan4587

12/15/2012 06:51:14 am

Technically a judge should not hold a preference for one or the other. So I would not judge one differently than the other. That being said, I cook spares when competing for two reasons: cost and I think most judges like the meatiness of the spare rib.

JohnnyY

12/16/2012 10:44:53 am

I have no preference; I will judge whatever is before me. However I seldom buy them when eating out at a restaurant. I find myself being to critical of the product.

Greg - cbjkcbs

12/17/2012 07:44:37 am

Spare ribs- more meat to add different layers of flavors

Dan KCBS CTC/MCBJ

12/17/2012 08:11:39 am

While I prefer to cook babyback for my own use, contest ribs are up to the presenter and I judge accordingly. Spares,StLouis Style or b backs are all welcomed.

What type of ribs do judges prefer?

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