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?