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Is there Money meat (muscle) area on Ribs?

post #1 of 3
Thread Starter 

I know there is a money muscle in pork butts that guys turn in to be judged. I was wondering if there is a section of the rack of ribs that are best to be judged by? We are having a smoke off at work and you are asked to cut three ribs from the complete rack to be submitted to the Judges. What would be the best area or section to select from and why? I know on the larger end it tends to be fatty and on the smaller end it tends to be mostly bone. 

 

What are your thoughts?

post #2 of 3

Is it a three bone section intact or three individual ribs? If the first I'd be looking at the middle of the rack for the reasons you already mentioned. If it's three individual ribs then cut them all and pick the best looking three.

post #3 of 3

If it's 3 individual ribs then cut them from the center of the rack, and cut them close to the adjoining ribs so you have a thick piece of meat on each side of the bone. You will have to sacrifice every other rib to do this. You cut the meat completely off every other rib, and every other rib has meat on both sides. Good luck!

 

Al

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