Cutting Ribs

[bam]

At a contest what do you cut your ribs with?

 

[WineMaster]

A knife.

Dan

 

[bbqdavarrow]

A knife.

Dan

ingenious!

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]

I use a filet knife. I also cut them while the are "standing up"

 

[Sledneck]

I lay them meat side down and use a boning knife or a santuko(sp?)

 

[Poker Smoker]

I use a filet knife. I also cut them while the are "standing up"

Ditto. Oh, and the knife is very sharp.

 

[gordo]

I use an electric knife...same one I slice my brisket with

A Ugly yellow and green thing..:biggrin:

 

[ThomEmery]

A small knife Ribs standing up

 

[bodcat]

I turn them meat side down so I can see the bones and use a granton slicer.

 

[CajunSmoker]

I turn them meat side down so I can see the bones and use a granton slicer.

same here.

 

[chibi]

meat down but I cover the cutting board with sauce and it helps keep the nice glaze.

 

[JD McGee]

I turn them meat side down so I can see the bones and use a granton slicer.

Ditto...

 

[JD McGee]

meat down but I cover the cutting board with sauce and it helps keep the nice glaze.

...great idea...thanks for the tip!

 

[Prairie Smoke]

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]

meat down but I cover the cutting board with sauce and it helps keep the nice glaze.

I love that idea:!::!: Thanks

 

[Chipper]

I turn them meat side down so I can see the bones and use a granton slicer.

Ditto again.

 

[bam]

Thanks for all the feedback and great ideas.

 

[Big Mike's BBQ]

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]

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]

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.