Need help with Ribs!!!!!

[Grade A BBQ]

I need some help with my rib turn in. I use the St. Louis cut ribs with a sweet and spicy rub. I usually add brown sugar, honey, and butter when I wrap my ribs after 2 hours of smoking. They are always cooked perfect and have a good flavor. Everyone that tries them says they are very good but yet I have not even made the final table at the last 3 cookoffs. I just wonder if I should not use the St. Louis cut or does it matter? They do have a glaze on them because of the honey and brown sugar but no sauce! Any help or suggestions would be greatly appreciated.

Thanks

[Lynn]

St Louis cut are used in most areas - however there are parts of TX that turn in the whole rib --- my own opinion is that the St Louis cut makes a nicer presentation.

Continue what you are doing - remember that you have different judges at every event and palates change.
I might suggest that you take time out for cooking and attend an event and judge or help in the judging area -
it will be a learning experience.