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I have always used loin backs for my competitions but would really like to use spares. The problem I have is how much to trim them. Do you take all the small bones off the sides and just leave the main bones? I see that when I do it this way, the ribs are not too wide. I use Sam's Club spares to practice this. I would hate to make them pretty and straight only to have a judge get a small side bone in his mouth instead of meat. What do all you guys who use spares do? Thanks for any help.
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