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View Full Version : Ribs: Who gets Em All From The Same Slab? And Who Mixes And Matches?


Q-Dat
04-09-2011, 10:55 AM
Curious to see what the preferences are and why. I know you have to mix and match when doing the "Hollywood Cut".

parrdist
04-09-2011, 11:38 AM
What's the "Hollywood cut?"

Smokin Mike
04-09-2011, 11:44 AM
Rather than cutting ribs midway between bones, the cut is made close to the adjacent bones in order to yield a rib with more meat on each side, that is a hollywood cut.

Smokin Mike
04-09-2011, 11:46 AM
I try to get all the ribs for turn in from one slab, makes for a prettier box (after I made d@mn sure that they are cut all the way thru).

The Virginian
04-09-2011, 04:32 PM
More often than not there is one slab that stands out in terms of taste and tenderness combined, and I get as many good ribs out of that as I can. Usually I go with 8 ribs ni the box, so I end up having to take a couple from another rack. Those go on the bottom level (I stack 4 over 4), so I know at least 4 judges will be getting the ribs from the best rack. If none of the other racks are in the same ballpark, I only hand in six ribs.

Brett

Ford
04-09-2011, 04:41 PM
Kcbs one slab. Fba 2 or 3 slabs as you may turn 12 to 15 ribs. 13 today

Q-Dat
04-09-2011, 07:07 PM
I'm guessing that the hollywood cut was a fad that didn't stay popular for too long in KCBS based on what I've been reading.

sitnfat
04-09-2011, 09:37 PM
All out of the same rack.

cbagby64
04-10-2011, 08:51 PM
Same rack

BigBrad
04-10-2011, 08:55 PM
Mix and match.

WhiskeyBentBBQ
04-10-2011, 09:15 PM
We are mix and match in KCBS and FBA.

Sauced!
04-10-2011, 09:23 PM
I always heard it referred to as the 'Cadillac Cut'.

PORQY
04-10-2011, 10:14 PM
Same rack--hopefully.

Captain P.J.
04-10-2011, 10:28 PM
Depends how the cook goes... and I've heard them called "dino bones"...

meatinc
04-11-2011, 03:29 PM
Same rack (hopefully). If I can get 5 bones put together and 1 bone from another rack that I place on its' side I'm good too.

nthole
04-11-2011, 03:44 PM
Same rack when at all possible. We shoot for 7 ribs in a box, at least 5 in a row together, so those 5 we always take from the same.

Fatback Joe
04-11-2011, 04:28 PM
I usually mix and match, probably from starting off in FBA.

RX2006JE
04-11-2011, 05:04 PM
what do you guys do about the bones that start curving instead of going straight? I guess you just slice all the way through and then lay them in the box just as you sliced them so they look like one slab (being sure that they are sliced through all the way).

Southern Home Boy
04-11-2011, 05:48 PM
Mix n match. I cut all the slabs at the same time and set aside the bones that look the best. Then, I take the 6-8 that are the most uniform. I did a Hollywood Cut last time and may do it again next comp. I'll have to wait and see.

smoke-n-my-i's
04-11-2011, 05:53 PM
I try to get them all out of the best slab.... and will only use another slab if I am desperate....

Fatback Joe
04-12-2011, 12:43 PM
what do you guys do about the bones that start curving instead of going straight? I guess you just slice all the way through and then lay them in the box just as you sliced them so they look like one slab (being sure that they are sliced through all the way).

I try to really look at the slab pretty close pre-cook and don't bother taking curvy bones to the contest.

swamprb
04-12-2011, 03:18 PM
The times we have turned in a Hollywood cut rib box, there was always one or two judges that would write down on the comment cards "uneven cuts", and it affected the Appearance scores.
But the goal is always to get the slab in the box.