What is the best type of Pork Rib meat to use for competition? Has anyone used Berkshire/Kurobuta meet in competition? Also, where do you all get it, because I have not had much luck getting good pork meat near Wichita KS.
I don't do comps but I did some Berkshire pork ribs and quite frankly couldn't tell the difference than the spares I get from the grocery down the street that I trim to St L style.
Are the ribs you purchase from Hy-Vee from the meat counter or the cryo-packed ones out in the cooler? I have a feeling that they may be the same. I have been wanting to try some ribs, but wasn't sure if they provided something different in the case vs. the self serve.i buy all of mine from the hyvee store here in mankato mn but idk if you have them over there i have been happy with the ribs from there