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Vent: a judge at the Topeka contest told me my ribs were 'too clean' and now I'm rethinking my whole trim
I placed 9th out of 34 in ribs at the Topeka contest last Saturday, which is my best finish yet, but one judge stopped by my tent after and said my rack was 'too clean, nothing to grab onto.' At first I was a little put off, but then it clicked. I have been trimming every bit of fat and silver skin off because I thought neat meant pro. I watched him point at a guy two tents down who left a thin fat cap on and took 2nd, and he said the fat bastes the meat from the inside. Next cook I am going to leave about an eighth inch on one test rack and run it side by side with my usual trim. Has any judge or pitmaster told you your meat was too neat, and did changing the trim actually help your scores?
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maxhart6h ago
My uncle trimmed brisket to bare meat once, dried out like a shoe.
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