u/Sfynkz

Another one, just have to express it rigth now. Still really hit and left with a deep void about it. I was thinking about the feeling of the ehole opening set with deepack, zany and luna.

(Small context)

From Quebec, french province in Canada. Knew jumpstyle via youtube in 2007-2008 and then hardstyle. A boring typical hardstyle fan story.

Been to Defqon.1 2012 and Dediqated in 2020. The last was in Gelredome, same bulding.

It’s ridiculous how deeply I’m grieving the end of something I wasn’t even there to see begin!

If I understand correctly, there are two main ways of cutting pork ribs (spare ribs / side ribs) and pork belly (used for bacon).

On one side, some industrial cuts seem to prioritize bacon yield and profitability, keeping a thicker and more uniform belly while leaving less meat on the ribs, resulting in cleaner but less meaty ribs.

On the other side, there are so-called “premium” or BBQ/pitmaster-style cuts, where more meat is left on the ribs, even if that reduces how much usable belly is left.

I’m trying to understand where the real practical line is between these two approaches.

👉 At what point is a rib considered “premium” in terms of how much meat is left on it?

And more importantly, is my idea of pushing this logic so far that almost all of the belly’s meat ends up on the ribs (leaving mostly fat in the belly) completely unrealistic, or does it resemble any real butchery practice?

I’m mainly looking for concrete explanations, diagrams, or cutting videos to visually understand the difference.

I know Texas is mostly known for brisket and dino ribs, but if I understand correctly, pork spare ribs are also part of your BBQ culture and cutting techniques. That is exactly the style I’m trying to understand and replicate.

Thanks a lot!