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bam
08-22-2009, 11:03 AM
At a contest what do you cut your ribs with?

WineMaster
08-22-2009, 11:51 AM
A knife.

Dan

bbqdavarrow
08-22-2009, 12:00 PM
A knife.

Dan
ingenious!:-P

I had some beautiful spares at the contest last week, all glazed and ready to go! I start cutting and I start hitting a lower level of bones, I felt like turning them over so I could see, but then there goes the nice glaze!

Smokin' Gnome BBQ
08-22-2009, 12:15 PM
I use a filet knife. I also cut them while the are "standing up"

Sledneck
08-22-2009, 02:12 PM
I lay them meat side down and use a boning knife or a santuko(sp?)

Poker Smoker
08-22-2009, 03:59 PM
I use a filet knife. I also cut them while the are "standing up"

Ditto. Oh, and the knife is very sharp.

gordo
08-22-2009, 06:33 PM
I use an electric knife...same one I slice my brisket with

A Ugly yellow and green thing..:biggrin:

ThomEmery
08-22-2009, 06:36 PM
A small knife Ribs standing up

bodcat
08-22-2009, 11:53 PM
I turn them meat side down so I can see the bones and use a granton slicer.

CajunSmoker
08-23-2009, 08:08 AM
I turn them meat side down so I can see the bones and use a granton slicer.

same here.

chibi
08-23-2009, 08:37 AM
meat down but I cover the cutting board with sauce and it helps keep the nice glaze.

JD McGee
08-23-2009, 12:12 PM
I turn them meat side down so I can see the bones and use a granton slicer.

Ditto...

JD McGee
08-23-2009, 12:13 PM
meat down but I cover the cutting board with sauce and it helps keep the nice glaze.

:cool:...great idea...thanks for the tip! :-P

Prairie Smoke
08-24-2009, 03:07 PM
I just lay the rack bone side down, feel for the bones with my left thumb and index finger, and cut right in between the bones...

CajunSmoker
08-24-2009, 03:40 PM
meat down but I cover the cutting board with sauce and it helps keep the nice glaze.
I love that idea:!::!: Thanks

Chipper
08-24-2009, 06:44 PM
I turn them meat side down so I can see the bones and use a granton slicer.


Ditto again.

bam
08-24-2009, 09:18 PM
Thanks for all the feedback and great ideas.

Big Mike's BBQ
08-25-2009, 02:29 PM
I cut meat side down and lay a piece of parchment paper on the board, glaze does not stick and eaiser clean up.

Big Mike

Jacked UP BBQ
08-25-2009, 02:39 PM
I go with serrated works great for me especially if you hit the cross bones. (bread slicer)

I also cut meat side down.

Lake Dogs
08-26-2009, 07:00 AM
First, I appreciate the guy posing this question. We've had debate on our team about this very thing. We've experience a few bad scenarios with bone down slicing, so we're
slicing now meat side down. For me, personally, I'm using a VERY sharp 8" bread slicer.
It's much better, but I'm considering purchasing one of the granton slicers they're talking
about above.

smokincracker
08-26-2009, 09:42 AM
Check out this knife made by Dexter Russell 14" duo edge soft grip slicer.
I purchased the knife to slice brisket but it is also the best rib slicing knife I've ever used.
It is easy to keep sharp and the length helps me keep the slices straight and clean.
I slice mine bone side up.

Brauma
08-27-2009, 08:53 AM
Jimmy, thats one cool knife. I'm sure my BBQ partner will get me one for Xmas :wink:

CMALANGA
08-27-2009, 11:52 AM
Usually meat side down and then touch up the glaze. We have also done standing up, but it becomes tougher to control.

bbqdavarrow
08-27-2009, 12:42 PM
how much does the dexter 14" knife cost?

CivilWarBBQ
08-27-2009, 12:58 PM
We use a granton 14" slicer as well.

I wish I could say there was a single technique we use all the time, but we adjust our approach depending on the geometry of the bones and how hard the glaze is set. Holding the rack vertically so you can see both sides is our preference, as it gives you the opportunity to deal with curved bones in the rack. However if the glaze has candied and set hard it will tend to tear this way, so we may lay the rack bone side down on the cutting board then. In cases where we have "mystery bone" or the spacing between ribs is tight we might lay the rack bone side up.

The only constant is the knife we use. We tried an electric, but didn't like the saw pattern it put on the meat. Then again, we have yet to score a first in ribs, so maybe the lack of a consistent cutting method is to blame!

Lake Dogs
08-27-2009, 01:24 PM
I'm getting convinced that a granton is THE way to go. Curious, does anyone cut
the ribs and then afterwards apply sauce? Why, why not?

Lake Dogs
08-27-2009, 01:37 PM
Curious, any particular granton slicer better than others? Any of them to just stay away
from? Anyone have the Mercer Millenia?

Jacked UP BBQ
08-27-2009, 01:42 PM
I sauce after I slice

CivilWarBBQ
08-27-2009, 02:09 PM
We don't sauce after cutting because by then our glaze is already set and we don't want anything on the cut ends of the ribs.

I believe we bought our granton from restaurant depot. Whatever brand you buy just take it to Charlie of Team Bobby-Q to run through his fancy sharpening system and it will be sharp enough to cut a fart in half!

Vince RnQ
08-27-2009, 02:43 PM
\Whatever brand you buy just take it to Charlie of Team Bobby-Q to run through his fancy sharpening system and it will be sharp enough to cut a fart in half! What the hell am I going to do with half a fart?!?

T.K.
08-27-2009, 08:22 PM
electric filet knife works best for me so far. I prefer to slice ribs meat side down.

BoneDaddy's
08-27-2009, 08:44 PM
How about a Cimieter (sp?) knife ?

Meat Burner
08-27-2009, 08:53 PM
How about a Cimieter (sp?) knife ?

:confused: What you talkin about bro.


















/

Brewmaster
08-28-2009, 09:03 AM
I think he meant cimeter knife.

http://ecx.images-amazon.com/images/I/31Qb6BJA2xL._SL500_AA280_.jpg

Cheers,
Nate

Jacked UP BBQ
08-28-2009, 10:15 AM
I think I am going to try and use roto zip.

Lake Dogs
08-28-2009, 11:54 AM
roto zip, chain saw, and duct tape. doesn't get much better.....

CivilWarBBQ
08-28-2009, 11:36 PM
What the hell am I going to do with half a fart?!?

Share with a friend?

bam
09-01-2009, 09:04 AM
Smokincracker those ribs look great that what I'm looking for.Where did you get that knife? :-D

CajunSmoker
09-01-2009, 05:35 PM
Smokincracker those ribs look great that what I'm looking for.Where did you get that knife? :-D

Not sure where Smokincracker got his, but I got mine here

http://www.webstaurantstore.com/rh-forschner-14-slicing-knife-w-granton-edge-and-fibrox-handle/35340646.html

It was $10 off when I got mine.


Those ribs do look lovely too Cracker:!::!:

The_Kapn
09-01-2009, 06:17 PM
Jimmy's box is really nice.
Very neat and professionally done.

Just gotta ask:
I see 7 ribs--could be wrong.
So:
KCBS with no garnish?
FBA with a DQ? Or, is there a rib there that does not show?
Or, a practice box?

See ya this weekend BRO!

And-- we cut our ribs the same as the Cracker Man :lol:

TIM

Rub
09-01-2009, 06:48 PM
Tim, he's prolly got a couple under the perpendicular ribs to keep them propped up.
I'm guessing 10 ribs in the box.

The_Kapn
09-01-2009, 07:02 PM
Tim, he's prolly got a couple under the perpendicular ribs to keep them propped up.
I'm guessing 10 ribs in the box.

Kinda figured that--option 2 above :lol:

Just gotta rag the Cracker Man.

See ya this weekend.

My new trailer should be done--tomorrow will tell. :oops:

TIM

Big George's BBQ
09-01-2009, 07:27 PM
What the hell am I going to do with half a fart?!?

Save it for a rainy day

smokincracker
09-01-2009, 07:42 PM
Kinda figured that--option 2 above :lol:

Just gotta rag the Cracker Man.

See ya this weekend.

My new trailer should be done--tomorrow will tell. :oops:

TIM

You guys are both right but the fact is I never use garnish....
Pulled off a RG in lakeland a few years back with no garden.
I call it the KCBS Shock and AW method.

Sledneck
09-01-2009, 08:57 PM
I think I am going to try and use roto zip.
I am thinking about bringing a chop saw to the next comp