View Full Version : Hollywood Cut
10-07-2013, 09:41 PM
How many of you have used the Hollywood Cut on ribs? How did you do?
10-07-2013, 10:02 PM
I do it for IBCA where the judges are sampling with a knife and fork. So far I've done pretty good in ribs there. I can't tell you if it helps or not, but in IBCA you turn in 7 ribs. I cut the 4 on the bottom normal and Hollywood/Cadillac cut the 3 on top. It makes the top and bottom about the same width.
For KCBS I don't bother.
10-08-2013, 08:05 AM
Agree with Q-dat.
In KCBS stick with the traditional cut when possible. IMHO, it presents better, we have found in appearence scores the more they look like an uncut rack the more 9's they receive assuming they are propertly sauced.
10-08-2013, 07:55 PM
As a KCBS judge I personally prefer ribs with the Hollywood cut. As long as the cuts are straight and the rib size is pretty even it will get a good appearance score from me. I find them easier to get a good bite out of. That said I try my best to judge everything without letting my personal preferences enter into it, so it really shouldn't matter.
10-09-2013, 04:45 AM
Okay, I admit I don't know what the Hollywood Cut is. Can someone explain?
10-09-2013, 05:29 AM
Pappy Pappy it's when you sacrifice a bone by cutting next to it so the presented bone has All the meat which is in between:-D
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