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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
12/14/2012 01:47:34 am

I prefer spare ribs. More meat and flavor.

Reply
Ike, CBJ/KCBS
12/14/2012 01:47:42 am

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.

Reply
jim v
12/14/2012 02:01:54 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.

Reply
Mercy CBJ/KCBS
12/14/2012 02:15:54 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?

Reply
Scotty GBA
12/14/2012 02:22:10 am

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

Reply
Frank CBJ
12/14/2012 02:23:58 am

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

Reply
Alissa Gage Hill
12/14/2012 02:39:19 am

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

Reply
Judy McCormick
12/14/2012 02:43:30 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.

Reply
Wayne Fuller KCBS CBJ/TC
12/14/2012 02:44:05 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

Reply
Bill cbj kcbs
12/14/2012 03:03:44 am

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

Reply
Bill F.
12/14/2012 03:16:46 am

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

Reply
Keith - KCBS CBJ
12/14/2012 03:37:02 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.

Reply
Mike Cannon
12/14/2012 03:47:39 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.

Reply
buzz--cbj--cook
12/14/2012 04:01:39 am

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

Reply
John CBJ KCBS
12/14/2012 04:35:08 am

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

Reply
George Belzer
12/14/2012 04:47:58 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.

Reply
Doug KCBS MCBJ & CTC
12/14/2012 05:04:59 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.

Reply
Greg MCBJ/KCBS
12/14/2012 05:06:44 am

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

Reply
Mike S.; KCBS MCBJ &,BBQ-Brethren RJ
12/14/2012 06:32:11 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.

Reply
Tom KCBS MCBJ
12/14/2012 06:33:18 am

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

Reply
Tom - CBJ w/ KCBS, MBN, NCPC & comp cook
12/14/2012 06:53:08 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!!!

Reply
Karen
12/14/2012 07:13:45 am

Spare ribs! They're typically jucier.

Reply
John - KCBS/MCBJ, CTC, Rep; MBN & MABA Judge
12/14/2012 08:17:03 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.

Reply
Tom
12/30/2012 08:02:32 am

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

Reply
Ed KCBS MCBJ
12/15/2012 12:14:10 am

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.

Reply
James Frazee Jr.
12/15/2012 12:28:13 am

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.

Reply
catfan4587
12/15/2012 08:51:14 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.

Reply
JohnnyY
12/16/2012 12:44:53 pm

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.

Reply
Greg - cbjkcbs
12/17/2012 09:44:37 am

Spare ribs- more meat to add different layers of flavors

Reply
Dan KCBS CTC/MCBJ
12/17/2012 10:11:39 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.

Reply



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