View Full Version : Rib Tips for Turn-in
06-27-2012, 08:53 PM
I'm kind of new to the competition bbq world, and maybe this is a silly question, but what are the thoughts on turning in ribs tips for the rib meat? Only reason I ask is that with Brisket teams hand in slices and burnt ends...when good. With Pork teams hand in Money Muscle, Bark Bites, Pulled Pork. Why not rib tips with some rib bones? Just curious on others opinions with this. Thanks ahead of time.
06-27-2012, 09:16 PM
I don't know if it would be a good idea one way or another from a judging perspective, but you run a big risk IMO. The rules state the meat must be attached to a bone. With tips you may have some cartilage, but no real bone. You'd run the risk of being DQ'd. At least that's what I'd think.
Butt Rubb'n BBQ
06-27-2012, 09:38 PM
If it ain't broke don't fix it.
06-27-2012, 10:02 PM
Must be attached to bone. Dq
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