A judge at the Memphis in May contest told me my ribs were 'too clean'

I was at the Memphis in May World Championship Barbecue Cooking Contest about five years ago, and I was proud of my ribs. I had trimmed every bit of silver skin, pulled off every loose membrane, and they looked perfect. A judge took a bite, looked at me, and said, 'Son, these are too clean. You took all the flavor off with the silver skin.' I was stunned. I'd always been taught that was step one. He explained that a little bit of that connective tissue left on helps hold moisture and adds a deeper pork flavor during the long cook. I went home and tried it his way on my Old Country Pecos smoker, leaving just a bit more on. The ribs were juicier and had a richer taste. Now I just score the membrane instead of removing it whole. Has anyone else had a judge or fellow pitmaster challenge a basic rule you thought was set in stone?

2 comments

2 Comments

joelh648d agoMost Upvoted

Too clean" is wild. How do you decide how much membrane to leave now?

chen.casey7d agoOG Member

Honestly joelh64, that whole "too clean" debate just reminds me of the time my buddy over-cleaned a vintage engine block. He went at it for hours, got it looking like new metal, and then the old timer he was working for just shook his head. The point wasn't to make it new, it was to keep the good history intact. It's a feel thing you learn by messing up a few times lol. You just gotta know when to stop scrubbing.