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Another newbie rib comp -- rib selection criteria

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    Another newbie rib comp -- rib selection criteria

    I have entered my first BBQ competition -- pork ribs. It's just a local non-KCBS comp -- perfect for me. They will be providing the slabs from which we will do our own selections. We will be turning in one whole uncut rack, so I am wondering -- what should I be looking for in the rack? I am assuming I should try for the flattest slab possible. Anything else? Not sure if we will allowed to trim off any of the ribs before the cook -- will find that out in the cook's meeting I suppose. Any advantage or disadvantage in trimming when turning in a whole rack?

    The info on this site has been very helpful. My goal is to...have fun. And learn.

    Thanks!

    #2
    All I have to offer is well wishes, but you got 'em! It takes a lot of guts to lay it on the line like that, good luck!

    Comment


      #3
      Cook what is as close to your regular ribs you use all the time
      you probably will have a time limit on selection
      just avoid the shiners

      Comment


        #4
        Good luck!

        Comment


          #5
          I would try and find meaty ribs, no shiners, good marbling of fat, straight bones. I am sure you are allowed to trim, so I would square them up as best you can. Are they SLC, spare, or baby backs?

          Comment


          • ecully
            ecully commented
            Editing a comment
            St. Louis. So, Shiner good; shiner bad. It will be interesting to see what we can see. Cryo's make it tough.

          #6
          And of course: have fun!

          Comment

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