Originally Posted by Untraceable
maybe 1/2" would be huge. 1" your talking Iowa loinbacks. wrong kind of muscle group for ribs when that much meat is left on
Ah we're getting somewhere! :)
Nice video by the way, i've seen countless but this one is probably the best one yet.
I understand about the natural seam and everything, but i can't visualize it as i've never actually cut one, nor i've ever seen one properly trimmed before, or maybe i have but had no clue, hence why i'm trying to be so specific.
Each hog will be diffeent, yes and sorry for trying to be so specific, but even if we account for big variation between results, if you were to tell me that it should be roughly between 1/8 to 1/4 of an inch thick, then i'd be happy, as right now, i don't even know where to start :)