1st BBQ Competition

[socalbbq]

I thought I would get my feet wet in competition BBQ.  There is a backyard category in an upcoming competition here in Sacramento that I thought I would enter.  My question is, the categories are Tri Tip, Chicken, and Ribs wet and dry.  The rules state that no Baby Backs.  Any suggestions on using a St Louis style or a regular spare rib cut?  Also, I have read where there's a difference between what judges look for in competition ribs vs the fall off the bone 3-2-1 ribs that I normally cook.

On the chicken entry, I was going to do Thighs which seem to be the entry of choice for most competitors.

Thanks for any help you can send my way,

 

[pops6927]

Normally most competitions use St Louis cut only.   Here is an instructional:

http://www.smokingmeatforums.com/t/65108/trimming-spareribs-st-louis-style

 

[socalbbq]

Thank you for the link, great tutorial.