sharks_guy
Knows what a fatty is.
- Joined
- Apr 25, 2010
- Location
- Olathe, KS
OK,
So got some ribs from the local grocery this weekend, and they were incredibly thick at the large end of the spare rack. I would say there was 1.5" of meat on top of the bone.
Once cooked, these things looked more like pork chops than they did ribs. I ended up only using the smaller end of the racks as I was not sure how judges would respond. Did I get ribs like this because whomever butchered these did not take a lot of belly from the pig?
My question.
If I get big fat meaty racks like this again, should I shave down the meat side of the rack before cook, to make more uniform racks, or would you all turn in these mutant ribs/chops in the rib category?
Sorry, I did not get a picture, I should have, but was pressed for time.
Thanks,
So got some ribs from the local grocery this weekend, and they were incredibly thick at the large end of the spare rack. I would say there was 1.5" of meat on top of the bone.
Once cooked, these things looked more like pork chops than they did ribs. I ended up only using the smaller end of the racks as I was not sure how judges would respond. Did I get ribs like this because whomever butchered these did not take a lot of belly from the pig?
My question.
If I get big fat meaty racks like this again, should I shave down the meat side of the rack before cook, to make more uniform racks, or would you all turn in these mutant ribs/chops in the rib category?
Sorry, I did not get a picture, I should have, but was pressed for time.
Thanks,