How do you prefer to eat pork ribs? Which kind, and how prepared? If you compete, please check box #7, so we only get answers from back yard cookers or their guests. You only get one choice for favorite type, and for how they are prepared. Again, if you compete, select the final option as we know you have a requirement for the judges.
-
101Baby Backs - Fall off the bone9.90%10Baby Backs - Cooked until there's a little tug remaining21.78%22Spare Ribs - Fall off the bone1.98%2Spare Ribs - Cooked until there's a little tug remaining6.93%7St Louis Cut - Fall off the Bone7.92%8St Louis Cut - Cooked until there's a little tug remaining49.50%50I compete, so I have to prepare them with some bite1.98%2 -
Whoops! I duplicated you. Looks like yours is more complete so maybe a mod could delete mine?
(Arizonans think alike!)Comment
-
I like both SLCs and BBS and don't care much either way--fall or bite off, but I picked BBs/bite off.
I notice we can't see who voted for each choice. Is this a new feature?Last edited by Willy; February 4, 2019, 05:37 PM.Comment
-
Willy - I've seen bulletin boards (don't remember if they were vbulletin based or some other software) that marking them public literally meant that. Something marked public was visible to people who weren't even members of the forum. That memory is why I just skipped over that option when I created the poll.
-
SLC with some tug .... my wife wants BBR fall of the bone .... makes cooking ribs an interesting experience at my house.Comment
-
My absolute favorite is St. Louis cut, Memphis style dry ribs with a little tug. They be the best!Comment
-
St. Louis w/ a little tug for me!Comment
-
Interesting result so far. Just from the discussions over the years, I (wrongfully I guess) assumed that Baby Backs would get the highest vote total. SLC is solidly in the lead.
I voted spares (and I'm the only one so far), only because I like removing the tips and cooking them separately as a snack for the cook. What I serve is always SLC to guests and family. I find it difficult to be consistent with Baby Backs, as the amount of loin meat left on top of the bones varies considerably from one rack to another. It's too easy to dry out that meat (which cooks quicker).
I put the rubs on (MMD is a favorite), and learned a trick from the Strand CafΓ© in Vienna. Serve with a few varieties of sauces so people can choose and try different flavors. Wish I could find those serving boards, and really wish I could get Budvar Frisch Vom Fass (on tap) in the US. They always served 2 racks, and while they called them spare ribs, they were SLCs. Great view as well.
Best regards,
Jim
Comment
-
Well. I buy full spares whenever possible, but always cut them down to St. Louis, which leaves me with the wonderful rib tips for other cooks!!!Comment
-
Speaking of Ribs.......how about some Beef Plate ribs?!?!Comment
-
I love baby backs, but am not against St. Louis cut. Pull off bone, not fall offComment
-
I compete with ribs, but that has nothing to do with how I like to cook/eat ribs in the backyard. Your comment implies that we only prepare ribs "competition style" which is inaccurate. I cook all types of ribs and utilize many different techniques and flavor profiles.Comment
-
St. Louis w/tugComment
Oops! 
Comment