manbearpig
Knows what a fatty is.
What do you all think of the double rib cut like Melissa Cookston turned in on Pitmasters. I like it it. It's the way I always cut for family get togethers.Do you think we'll see it more in competition?
Double rib cut
- Thread starter manbearpig
- Start date
"Bone to Bark" BBQ
Full Fledged Farker
The double cut rib would be hard to use in competition. You have to turn in at least 6 servings in your box, and unless you were cooking very small ribs, I think it would be tough to fit 12 rib bones in a box!
manbearpig
Knows what a fatty is.
Good point. Although she did it with babybacks I think you could squeeze St. Louis ribs in there too.
Lake Dogs
Quintessential Chatty Farker
MBN and MIM it's been the average/typical cut for at least the last 8 or 9 years....
I dont think it'll fly with consistency in KCBS comps because of how they define the perfectly tender rib (bite through), where in MBN/MIM (and GBA) it's defined as "pull cleanly from the bone with only slight resistance"; in this case the 2 bone cut gives the judge two bones to "pull apart".
I dont think it'll fly with consistency in KCBS comps because of how they define the perfectly tender rib (bite through), where in MBN/MIM (and GBA) it's defined as "pull cleanly from the bone with only slight resistance"; in this case the 2 bone cut gives the judge two bones to "pull apart".
"Bone to Bark" BBQ
Full Fledged Farker
Neither of those require your meat to go in a 9x9 box do they? I still think it's an issue of having room in your box for KCBS style comps!
ammoore
Knows what a fatty is.
I do believe MBN/MIM has a "blind" portion of judging that is presented in a standard styro clamshell....
I turn in baby backs for KCBS, and on numerous occasions have turned in 6 over 6 for a total of 12 bones.
southernstyle
is one Smokin' Farker
In fba i turn in 11-12 st luis and up to 15 bb ribs. So what is so unbeliveable other than the greens missing
Big Country BBQ
Full Fledged Farker
I only do double rib when i have small ribs with my spares. but last time i did it I got 3rd out of 75 teams
Jaskew82
is Blowin Smoke!
If you are going to do a double cut, you have better be damn sure the ribs are spot on. If they aren't, its going to show very quickly when they try to separate the ribs.
manbearpig
Knows what a fatty is.
Good information , thank everyone.
Lake Dogs
Quintessential Chatty Farker
Yes, they both require it. Mind you, both of these are no garnish sanctioning bodies, so you dont have that in there taking up space.
I've actually done this a few times in KCBS for fun, and actually got 8's and 9's in tenderness...
TooSaucedToPork
is one Smokin' Farker
I was taught the double bone cut many years ago. Its the way to go in MBN competitions, and at Memphis in May
Like it was said before MBN/MIM blind box turn ins are this cut...that is why Melissa cut them that way.
MIM/MBN also is sans garnish...meat only. That is how you can fit 6 samples in a standard 9x9 clamshell.
I tried turning in this cut when I first started doing KCBS about 5 years ago. It was not recieved well...I switched to the standard single bone cut and have done better...It is as was said before, the judging standards are different, therefore it is hard (but not impossible) to use the double bone cut and win in KCBS.
Neil
Like it was said before MBN/MIM blind box turn ins are this cut...that is why Melissa cut them that way.
MIM/MBN also is sans garnish...meat only. That is how you can fit 6 samples in a standard 9x9 clamshell.
I tried turning in this cut when I first started doing KCBS about 5 years ago. It was not recieved well...I switched to the standard single bone cut and have done better...It is as was said before, the judging standards are different, therefore it is hard (but not impossible) to use the double bone cut and win in KCBS.
Neil
