Certified judges are instructed not to judge based on the smoke ring because it can be chemically produced. I realize this more specifically applies to brisket, but just the same . . . . If certified judges are scoring entries based on the smoke ring and telling about it, they should be reported. Seriously.
I don't want to take anything away from folks who score well with ribs on their sides. I think we all try to do what works for us. I guess if nothing else, it shows that there is more than one right way . . . .
P.S. - In addition to the Hollywood cut, I personally think that the double cut rib is a waste unless it is important to you that the judges take-home ziplock is full . . . .
If I do everything half ass, how can I be a "full fledged" anything?