Atlasman
Full Fledged Farker
Is this just a cosmetic thing for all you guys?? Making a nice straight cut down a full rack to create a St. Louis rack or is there more to it then that??
What I mean is can you get disqualified for trimming ribs wrong and leaving some of the breast plate in there or even any additional cartilage pieces at all??
I was offered a rib by a FINE cook with lots of trophies and wins and it had some cartilage in it past the end of the rib bone. I thought this was a major no-no.
Thanks.
What I mean is can you get disqualified for trimming ribs wrong and leaving some of the breast plate in there or even any additional cartilage pieces at all??
I was offered a rib by a FINE cook with lots of trophies and wins and it had some cartilage in it past the end of the rib bone. I thought this was a major no-no.
Thanks.