Hi Ray,
Thanks for taking our questions! My question is about which ribs to use for competitions spares or baby backs. I am a rookie when it comes to compeitions to say the least. They may even rules about which type of ribs you can and cannot use that I am not aware of. Anyways, what type of ribs do you use for competition spares or baby backs? I have read and agree that spares have deeper pork flavor and are much more meaty then the baby backs. But, in my opinion they do not look as good as baby backs when they are done. I trim my spares st. louis style. In your opinion which type gives the better results? Thanks
Shawn

Hi Shawn,
I cook only St. Louis cut spares for competition. In KCBS spares or loin backs are legal and I'd guess that it's split about 50/50 among the cooks.
I think they taste better, are meatier and they lay in the box nicer.