Trimming Loinbacks for Contests

NelsonC · 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?

-Nelson

ammoore · 09-23-2008, 06:23 PM

Nelson,
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.
-Aaron
Big O' Dang O' BBQ

09-23-2008, 04:32 PM	#1
NelsonC On the road to being a farker Join Date: 06-26-08 Location: Chesapeake, VA Downloads: 0 Uploads: 0	Trimming Loinbacks for Contests 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? -Nelson __________________ (2x) FEC100, 18" WSM, 22" Weber Kettle, Big Chief 'lectric, Stoker, Orange Thermapen Wells Cargo 8'x20' Vending Trailer Old Dominion Smokehouse BBQ Team - [URL="http://www.olddominionsmokehouse.com"] http://www.olddominionsmokehouse.com[/URL] Sponsored by Central Meats - [URL]http://www.centralmeats.com[/URL]

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09-23-2008, 06:23 PM	#2
ammoore On the road to being a farker Join Date: 06-10-08 Location: Troy, IL Downloads: 0 Uploads: 0	Nelson, 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. -Aaron Big O' Dang O' BBQ