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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 11-09-2011, 07:54 PM   #1
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Default Pork Short Ribs

Would you ever consider turning in Pork Short Ribs?





They would be a challenge to get good Appearance scores, but they do taste very good if you cook em' just right!







Do you think the CBJ's would freak out if they saw these in a box?
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Unread 11-09-2011, 08:26 PM   #2
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Theyre just untrimmed baby backs?
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Unread 11-10-2011, 08:00 AM   #3
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I was under the impression there is no such thing as pork spare ribs.
Spare ribs are a cut from a beef animal.
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Unread 11-10-2011, 08:55 AM   #4
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I'm sure more questions would be raised, and because of that, they would be scored down...
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Unread 11-10-2011, 09:17 AM   #5
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Those appear to be spares cut down the middle into half-length ribs.
Right?

If so, that is what I plan to do when we attend our last competetion prior to "retiring" from the circuit

Also, chicken livers and gizzards for that catagory, probably 100% pulled brisket and ???? for the pork catagory. Everything legal--just "different".

Gonna have some fun on the way out the door.

TIM

BTW--I would judge those just as cooked and presented.
Would probably be one of the few at the table who did though.
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Unread 11-10-2011, 04:21 PM   #6
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Apparently another "niche cut" like a pork collar. My supplier sells a LOT of these to restaurants. They come in 3 or 4 bone sections and are very popular.

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Unread 11-10-2011, 07:52 PM   #7
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Quote:
Originally Posted by swamprb View Post
Apparently another "niche cut" like a pork collar. My supplier sells a LOT of these to restaurants. They come in 3 or 4 bone sections and are very popular.
but it doesnt say what they are? Are they the cutoffs from the back rib near the end of the loin?

Your getting WAY to much fancy meat out there in the PNW.
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Unread 11-10-2011, 09:25 PM   #8
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those bones are def. from the lower front half of the rib cage. Appears to be a three bone spare rib that wasn't trimmed tight on top JMO
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Unread 11-18-2011, 11:04 AM   #9
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if the judges don't like em i'll eat em.
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Unread 11-18-2011, 11:30 PM   #10
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there is absolutely no such thing as a pork short rib
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Unread 11-19-2011, 09:34 AM   #11
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Quote:
Originally Posted by Jacked UP BBQ View Post
there is absolutely no such thing as a pork short rib
Click on the pic...



But to answer your question Brian...no...I would not turn them in at a comp. Chef's choice perhaps...
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Unread 11-19-2011, 09:45 AM   #12
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Quote:
Originally Posted by The_Kapn View Post
Also, chicken livers and gizzards for that catagory, probably 100% pulled brisket and ???? for the pork catagory. Everything legal--just "different".
For the pork, just stuff the whole butt in the box, cut into 6ths. Some teams turned in whole butts for the people's choice in Mainely this year. I bet the organizers were thrilled to pull it all themselves.
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Unread 11-19-2011, 09:54 AM   #13
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Quote:
Originally Posted by The_Kapn View Post
chicken livers and gizzards for that catagory, probably 100% pulled brisket and ???? for the pork catagory. Everything legal--just "different".

Gonna have some fun on the way out the door.
Hell yes. I just completed my set of six beautiful chicken heads.
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Unread 11-19-2011, 11:23 PM   #14
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I guess they can cut up anything and call them anything. According to my meat guy he told me that a pork short rib is either cut down spares or part of the shoulder and they call it a short rib for sales. Not the same cut as a beef short rib. Thanks for the info I am gonna try them
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