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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 02-21-2013, 02:02 PM   #1
Got rid of the matchlight.
Join Date: 01-31-13
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Default Rib Trimming for contest


This is my first time posting a thread, so please bear with me.
When trimming spare ribs for competition, do the judges prefer the "knuckles" left on the ribs? Or do they prefer them trimmed prior to cooking?

Good Q'ing!

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Old 02-21-2013, 02:46 PM   #2
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Join Date: 12-28-06
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Old 02-21-2013, 02:46 PM   #3
Full Draw BBQ
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Join Date: 03-22-11
Location: Frisco, TX

Most everyone that is competing uses a spare rib, and trims it to St. Louis cut. Taking the time to really "square" out the ribs, and make them uniform in size and length. You can search in YouTube for videos of the exact process. Good luck and have fun!
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Old 02-21-2013, 04:15 PM   #4
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As Full Draw stated, trimmed St. Louis cut is dominate. Trim them square and you will have some cartilage as you work your way toward the smaller end but keep the trim square. You will use the ribs in the middle somewhere and there will be minimal if any cartilage to deal with. As a judge we eat from the middle right up to the bone to see the "pull". Its at this point I make up mind (speaking only for me).
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