Had a great question today about finding that perfect slab of ribs…
I am having an issue when i go to cut the ribs about they are ready?Any tips on what to do? How to get enough meat on them? Do you leave meat on both sides or just one? What do you look for when you are getting ready to cut them? Start in the middle?
Any brand you buy in particular?
We’ve been cooking Sams club loin backs for contest around the Memphis area. When you get outside of this region it seems like the judges score St. Lois cut spares higher.
For KCBS ribs we turn in single bone ribs (at least 6 individual) with meat on both sides of the bone. It takes a really sharp knife to make precise cuts. We use a 4″ filet knife that is razor sharp.
At MBN contest we turn in double bone rib with meat on each side of the bone (Meat-Bone-Meat-Bone-Meat) This is a wide cut but MBN judges are trained to pull the bones apart.
They’re looking to see if the rib is tender but not over done. There’s no garnish in an MBN box, so you can fill it up.
We try and get 3 rows of 3 sections, so it’s 9 total 2-bone sections in the box. It’s hard to close the lid sometimes!