colonel00
Quintessential Chatty Farker
I am posting this in the comp. section because I figure you all have all the tricks and gimmicks down. I don't personally do comps but I did cook a rack of St. Louis style spares today and the thought struck me. I will fully admit that usually I don't sauce my ribs and I usually have to flip them over to slice them without hitting bones. However, I was kind of curious as to how all you comp guys manage this. I assume you do not want to flip the ribs as it will mess with your pretty sauce. So, what tricks do you guys use to get good clean cuts? One thing I thought of was probing with a toothpick to find the bones and then marking the bones with the toothpick(s).