OK...here goes. Is it possible for a back rib to have too much loin meat? For real...this is a real question. I just smoked a nice rack of back ribs. I am quite proud of how they turned out. My only issue was I thought they might have had too much meat on them. Honest. These things had sooo much meat on them. I'm talking in the neighborhood of a solid inch. Is that too much? I'm not sure if I would ever submit a rib in competition with that much meat on the bone. Heck, I'm not sure I'd serve my brother-in-law a rib with that much meat. FWIW, they turned out great. Any thoughts?