S
sigmasmokers
Guest
Hey guys. Been away for a while. I have my 1st contest of the year in 2 weeks and I have a question. After last year, I was contacted by a local meat market that wanted to provide our meat which is great but I like turning in BB ribs and theirs are so thick that by the time you get the tenderness where it needs to be, the meat is so heavy it is hard to keep on the bone. It makes for great eating but I'm concerned with the scores. Should I have them trim some good meat off the top or give the judges the meatiest ribs they have ever eaten?