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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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Old 06-27-2012, 07:53 PM   #1
Full Fledged Farker

Join Date: 09-12-11
Location: Streamwood, Illinois
Default Rib Tips for Turn-in

I'm kind of new to the competition bbq world, and maybe this is a silly question, but what are the thoughts on turning in ribs tips for the rib meat? Only reason I ask is that with Brisket teams hand in slices and burnt ends...when good. With Pork teams hand in Money Muscle, Bark Bites, Pulled Pork. Why not rib tips with some rib bones? Just curious on others opinions with this. Thanks ahead of time.
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Old 06-27-2012, 08:16 PM   #2
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Join Date: 09-18-11
Location: Smithville, Missouri, United States

I don't know if it would be a good idea one way or another from a judging perspective, but you run a big risk IMO. The rules state the meat must be attached to a bone. With tips you may have some cartilage, but no real bone. You'd run the risk of being DQ'd. At least that's what I'd think.
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Old 06-27-2012, 08:38 PM   #3
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Old 06-27-2012, 09:02 PM   #4
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Join Date: 08-26-11
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Must be attached to bone. Dq
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