cmohr74
Full Fledged Farker
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.