Hi - I've been having trouble figuring out exactly how I'm supposed to trim spares for a competition. I've read a number of threads and have watch videos but I'm still confused.
Below you can see a picture of a rack that I trimmed so that the width of the entire rack was the width of the widest bone (all the way to the right).
However, you can see on the bottom part of the rack that there is still cartilage showing as you move to the left. In the second picture I lay my knife down where I'd have to cut to get all the cartilage off. Doing so would leave a "tapered" rack of Spares.
Can someone give me a quick explanation of how this is supposed to work? I see all these guys on TV with beautiful racks of ribs so I don't know if I'm just buying crappy racks of ribs or just doing this whole thing wrong.
Below you can see a picture of a rack that I trimmed so that the width of the entire rack was the width of the widest bone (all the way to the right).
However, you can see on the bottom part of the rack that there is still cartilage showing as you move to the left. In the second picture I lay my knife down where I'd have to cut to get all the cartilage off. Doing so would leave a "tapered" rack of Spares.
Can someone give me a quick explanation of how this is supposed to work? I see all these guys on TV with beautiful racks of ribs so I don't know if I'm just buying crappy racks of ribs or just doing this whole thing wrong.