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 | Maverick ET-732 | Superfast Red Thermapen
Last edited by unfoundfred; 01-09-2013 at 04:49 PM..