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| Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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05-06-2011, 10:40 AM
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#1 |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Post-cook rib trimming?
I saw something in another thread that made me go "hunh??"
 ...Does anyone trim the end of the bones that get exposed when the meat pulls back on a slab of ribs? I'd never heard of that and it frankly never occured to me. Just wondering if that's a common practice. Anyone?
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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05-06-2011, 11:02 AM
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#2 |
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somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
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I've never seen it done, heard of it being done and have never done it.
I'm not sure what the reasoning would be. If you get a nice even pull back it makes it look better, IMHO. And you've got a little handle.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-06-2011, 11:23 AM
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#3 |
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is One Chatty Farker
Join Date: 01-14-10
Location: St. Louis, MO
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Well, that's kinda what I thought, but apparantly there are those who do (unless I completely misunderstood the post which is always possible) and actually have determined the best way to do it.
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Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160 |
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05-06-2011, 12:21 PM
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#4 |
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is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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can't imagine why.
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WSM 22.5, MCBJ, In The Key Of Que |
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05-06-2011, 01:15 PM
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#5 |
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Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I have done it before if 5 of the bones had nice pull back and some others in the box didnt to make it look uniform. I also clean the bone ends.
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Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine |
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05-06-2011, 01:24 PM
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#6 | |
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somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Sir Larry of Rocklin Sent from my iPhone using Tapatalk
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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05-06-2011, 08:29 PM
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#7 |
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Full Fledged Farker
Join Date: 02-23-09
Location: Shillington, Pa.
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OH NO ..next thing we'll be stuffing them into muffin tins!
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Tasty Licks BBQ Supply sells Green Mountain Grills, Meadow Creek, Big Green Egg, Grilldome and Primo Ceramic Grills / smokers, Weber, Hasty Bake, Memphis Grills, Traeger and Cajun Injector. Great accessories like Grill Grates and Firewires, Maverick Thermos and all the grillin tools you could ever need. Competition supplies like gloves, pans, etc. BBQer's Delights, Green Mountain, and Cookin' pellets. A HUGE selection of the best lump charcoal, and some of the best sauces and spices going. We're also pizza making specialists and Forno Bravo Dealers. [URL="http://www.tastylicksbbq.com"]Tasty Licks BBQ Rubs & Sauces[/URL] [URL="http://www.fredsmusicandbbq.com"]Fred's Music & BBQ Supply Online Store & Showroom www.fredsmusicandbbq.com[/URL] - |
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05-06-2011, 08:29 PM
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#8 |
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is Blowin Smoke!
Join Date: 01-11-09
Location: Cumberland, RI
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It's called Frenching, and while I don't do it, I know some good teams that do.
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Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS |
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