View Full Version : Trimming Loinbacks for Contests

09-23-2008, 04:32 PM
Hey guys,

Does anyone have any thoughts about trimming off the strip of loin meat that is often found on back ribs? For eating at home, i don't have any problems with that piece of meat, but I was thinking that removing it might aid in having a more even appearance in competition. Are there any competition cooks here that do that?


09-23-2008, 06:23 PM
I got that same tip from the Carbondale Eagles at a MBN contest last year.
I have cooked three KCBS contests this year and cook loinbacks every contest. I've gotten called in two of three contests, the most recent is a 3rd place finish behind Tower Rock and Jacks Old South in Murphysboro, IL.
The other contest, I missed top 10 by .04 points.
I trim the strip of loin, try to get as much of the silverskin as I can and try to trim the slab to a consistent thickness. It's worked out pretty good this year.

Give it a try and see if it works out for you.
Big O' Dang O' BBQ