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.
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?
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