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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-23-2011, 05:10 PM | #1 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Question on St Louis cut ribs
I've been trying my hand at St Louis cut ribs lately, and have a question about the "squaring up" part. If I start at the biggest rib and cut a straight line from there, there'll sometimes be the little round cartilage pieces left where the smaller ribs are. Is this ok to have in a competition? Or do I need to redo the cut to get rid of those? Thanks!
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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04-23-2011, 05:17 PM | #2 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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A lot of teams remove all of the cartilage and square up the corners from that point. As a CBJ, if I get a good rib then I score it accordingly whether it's ST Louis style or not. But, that's just me.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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04-23-2011, 05:30 PM | #3 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Square them up the way you described and you're all set. Take your ribs for turn-in from the middle of the rack and you'll be OK. The cartilage only turns up in the last few ribs and you won't be using those anyway. And besides, the judge will be taking one bite from the middle of the rib. Good luck!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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04-23-2011, 07:27 PM | #4 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Thanks for the tips. I was never really sure about what to do with the little leftover cartilage pieces.
__________________
________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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04-23-2011, 08:10 PM | #5 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Some comp teams throw them away and some cook them and eat them or give them away to friends or both.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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04-23-2011, 09:57 PM | #6 | |
Full Fledged Farker
Join Date: 07-24-08
Location: Hudson, IL
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Quote:
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04-24-2011, 01:46 PM | #7 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Thanks for the help guys. Ive got a comp coming up this weekend where they supply the meat, so hopefully they will provide more than one rack.
__________________
________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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