DBrentster
Got Wood.
I've only turned in loin back ribs so far, but every time I make spare ribs I trim them st. louis style - then typically make some rib tips and some other different recipes.
At my last comp I've seen a few teams turn in the full spare rib with the horizontal cartilage part. Personally I hate that full cut of rib. It's full of fat and I hate eating the two different "styles" in one.
Just curious what your thoughts are...
At my last comp I've seen a few teams turn in the full spare rib with the horizontal cartilage part. Personally I hate that full cut of rib. It's full of fat and I hate eating the two different "styles" in one.
Just curious what your thoughts are...