curious as to how people are trimming their st. Louis style ribs. Does anyone trim the top part down to the bone cutting out the little piece of cartilage above the bone where the bone will stick out on both sides once cooked or is everyone leaving that part on?
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Competition Rib Trimming
- Thread starter bpeyton89
- Start date
Right on Q
is Blowin Smoke!
I leave that part on. I'm not sure what the advantage would be for the extra work you would have to do.
I'm always open to hearing why someone would trim that off though.
I'm always open to hearing why someone would trim that off though.
Last year was my first year competing, and I was anal about trying to remove that part because I thought judges would take off for it. Personally I think it looks better with that part on. Was just looking to see if anybody thought what judges preferred.
HeathBarkley
Knows what a fatty is.
This judge wouldn't care. It wouldn't get dinged on appearance as long as the rest of the rib looks good. And I take my bite out of the middle, so it wouldn't even come into play.
tduffy
is Blowin Smoke!
Never had the bone stick out on both sides. I trim as much cartilage off as I can but still keep them square.
ITBFQ
is Blowin Smoke!
Ditto.
Blanton
is Blowin Smoke!
Only way to get that out is to trim to the bone, then the rack won't be square and every rib a different size
