Hollywood cut: The judges are taught when they bite the rib the meat should come cleanly from the bone where they bite it. Now on a hollywood cut to bit down to the bone they have to take a big ole chomp on the rib. If they don't they're just gonna bite meat and if it starts to pull away from the bone the odds are they're going to get the meat off the whole side of that bone. They're gonna think you ribs are overdone. On the other hand if they bite it and don't see any bone they might think your ribs are undercooked.
I've also heard that woman judges don't like the looks of a big honken rib. Don't know if that's true or not but I do know that I do much better with regular cut ribs.
Curt also made a good point about the amount of ribs you'll need to get just right to get enough hollywood cut. With regular cut ribs if you have one rack that's just perfect you might be able to get all six ribs from the same rack. I know some cooks that will only turn in ribs from a single rack.