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Mo-Dave
06-03-2008, 09:03 AM
For a contest what is your preferred method for cutting ribs. Standing on end which end up? Laying flat, top up or down.
Dave

Sledneck
06-03-2008, 09:04 AM
I cut laying down top up

Professor Salt
06-03-2008, 10:13 AM
Flat, top down.

Bride of Roo(BQ'n)
06-03-2008, 11:32 AM
Ditto ^^^^^ so I can see the bones..

jtfisher63
06-03-2008, 11:40 AM
Flat, top down.

Ditto ^^^^^ so I can see the bones..

Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

mds2
06-03-2008, 11:44 AM
Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

I do the same and i dont have much of a problem messing up the sauce, but if I do I use the "brush some more back on them" method.

PatioDaddio
06-03-2008, 11:59 AM
I usually cut standing up, facing the cutting board, and looking top-down. :icon_shock1: :-D

John

Solidkick
06-03-2008, 12:08 PM
Well, this was definitely poll material! No time at lunch to set up, but will try to tonight!
Good Question!

We flip over, and cut bone side up, so you can see the cuts better, then touch up the top with warmed sauce, if needed.

Professor Salt
06-03-2008, 01:02 PM
Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

Surprisingly, it doesn't mess up the sauce on the presentation side that badly. My sauce is lightly applied and cooked on, so it sticks pretty good to the meat. And like mds2, I'll do some minor touch up on the sauce if needed.

Like Char said, is it's much easier to see the edge of the bones. My cuts are always straight as a result. If you were to hold the rack with the bones pointing upward, you'll have a much harder time trying to get a clean, straight cut. A wavy, raggedy cut is hard to avoid when you're trying to hold both the meat and the blade steady at the same time.

Which cut looks better to you?
http://i110.photobucket.com/albums/n90/lwnna/Food%20Pictures/IMG_1768.jpg
http://farm3.static.flickr.com/2001/2469358125_40d4e8b927.jpg?v=0

jtfisher63
06-03-2008, 01:09 PM
Those look great, thanks Prof.!

Fredbird
06-03-2008, 01:10 PM
Bone side up for me. Sauce is not a problem.

Big George's BBQ
06-03-2008, 01:11 PM
They really look good. My best success has been cutting them bottom part up. I think it is awkward to try to cut then if they are standing on end.

paydabill
06-03-2008, 02:38 PM
flat - bone side up. Used to try to cut them on end, just became a hassle.

Bigmista
06-03-2008, 03:27 PM
Flat, top down.

My preferred method? Let Professor Salt do it.

Ford
06-03-2008, 04:45 PM
I prefer end up. It's easier to cut flat bone up but it does mean "adjustments" to a perfect glaze. And I always say a little prayer that they don't chip. And I always sharpen my knife so it's ready.

Sawdustguy
06-03-2008, 04:53 PM
Egads.......I usually let my nephew Kyle do it.......but wait.....chit, he competing against us this weekend. Oh well looks like I have to break out the old apron......damn! Invite the kid over for some Que and he will eat you out of house and home, teach him to Que, and he will compete against ya.:wink::biggrin:

butts a fire
06-04-2008, 01:25 PM
End up with the top facing away. I also use an electric filet knife no need to sharpen.