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.

KCBS Rib Blind Box

MBN Cut Baby Back Ribs for Blind BoxAt 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!

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at HowtoBBQright.com, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

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