Please answer me this........
Why is it that on all the BBQ TV shows I watch and at the few rib-burn offs I've been to. The spare ribs the competition guys and rib joints are Q'n are ALWAYS so uniform in size, shape and thickness? They are like perfect rectangle shape and look to be of equal thickness from end to end and they seem to be kind of thinner than what I buy locally.
I trim mine St Louie style but they never look as good. Are they using a higher grade of ribs than what they sell at Wally World or the local grocer? Or is this just a case of Pork envy?