Ribs: Who gets Em All From The Same Slab? And Who Mixes And Matches?
Curious to see what the preferences are and why. I know you have to mix and match when doing the "Hollywood Cut".
04-09-2011 12:38 PM
What's the "Hollywood cut?"
04-09-2011 12:44 PM
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.
04-09-2011 12:46 PM
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).
04-09-2011 05:32 PM
One slab to rule them all
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.
04-09-2011 05:41 PM
Kcbs one slab. Fba 2 or 3 slabs as you may turn 12 to 15 ribs. 13 today
04-09-2011 08:07 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.
04-09-2011 10:37 PM
All out of the same rack.
04-10-2011 09:51 PM
04-10-2011 09:55 PM
Mix and match.
04-10-2011 10:15 PM
We are mix and match in KCBS and FBA.
04-10-2011 10:23 PM
I always heard it referred to as the 'Cadillac Cut'.
04-10-2011 11:14 PM
04-10-2011 11:28 PM
Depends how the cook goes... and I've heard them called "dino bones"...
04-11-2011 04:29 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.