Regarding " Hollywood Cut" Ribs--- You will not get 6 ribs from the same rack doing the Hollywood cut style turn in. This is my point FWIW. Each rack of ribs that you cook will probably be from different pigs. Each with their own particular flavor and characteristics. Why would you put two different tasting samples of ribs in your turn in box??? Some folks get the great tasting Ribs while the others get the lesser. I challenge you!! cook 6 racks of ribs and taste each rack individually. You will find that one of the 6 racks will stand head and shoulders above the rest and you will want to get all 6 cuts from that particular rack. If you don't taste all of the racks and just cut for the best looking pieces, you are just shooting craps on your turn in and putting more of a priority on appearance ( which doesn't carry as much weight) than taste and tenderness . My Team taste everything and agree as a group as to what gets sent up.
Don't get so caught up in presentation that you loose sight of the main goal---- The best tasting ribs at the contest.
The "Sauce Whisperer"
Award Winning Smokers, Sauces and Spices
PERFECT, PERFECT 180 CHICKEN 2011
1ST. PLACE PORK
AMERICAN ROYAL (OPEN) 2012
PERFECT SCORE180 IN RIBS 2013
BEST SAUCE IN THE WORLD ( BLUE COLLAR )
AMERICAN ROYAL 2009
BEST RUB IN THE WORLD ( HEFFER DUST )
AMERICAN ROYAL 2007
CISC Master BBQ Chef