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Old 01-09-2013, 12:48 PM   #8
Is lookin for wood to cook with.
Join Date: 04-10-12
Location: Norwalk, CT

It really depends on the pig. I took a pig butchery class and when it came time to cut out the ribs, the pig had a natural seam that was followed that separated it from the belly meat. The pig determines the thickness of the rib meat, not the butcher.

You can get a good idea in this video (starting around the 2:45 mark):
-Ad Hog Team-

SS Performer | 18.5" OTS | 22.5" WSM | Summit S-620

Last edited by unfoundfred; 01-09-2013 at 03:49 PM..
unfoundfred is offline   Reply With Quote

Thanks from:--->