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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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Unread 05-06-2011, 10:40 AM   #1
Southern Home Boy
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Default 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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Unread 05-06-2011, 11:02 AM   #2
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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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Unread 05-06-2011, 11:23 AM   #3
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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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Unread 05-06-2011, 12:21 PM   #4
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can't imagine why.
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Unread 05-06-2011, 01:15 PM   #5
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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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Unread 05-06-2011, 01:24 PM   #6
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Quote:
Originally Posted by Jacked UP BBQ View Post
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.
Looks like there might be a good reason for comp cooking. For backyard cooking...not so much.



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Unread 05-06-2011, 08:29 PM   #7
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OH NO ..next thing we'll be stuffing them into muffin tins!
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Unread 05-06-2011, 08:29 PM   #8
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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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