Side Ribs vs Back Ribs for comps

Just curious to hear peoples thoughts on side ribs vs back ribs in competitions. My problem is that I personally prefer back ribs as far as taste and "meatiness" goes but it sure seems as though presentation wise (and for many others taste wise), St. Louis style side ribs are by far the most commonly used in competitions.

Thoughts???

I still do loin backs for competition. I'm probably one of the last (in the FBA) to do them, 99.9% of the other teams do spares. When I judge a competition I never see BBs presented. I guess I just feel that it makes my product just a little different than everybody else. Instead of being 'yet another spare rib', my product catches the judges eyes the instant the box is opened and that gives me an advantage. I could be just as easily wrong.

I firmly believe that it comes down to which type do YOU think you cook better? Go with what you know and can knock out of the park consistently.

Russ