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-   -   Rib cutting knife? Recommendations? (http://www.bbq-brethren.com/forum/showthread.php?t=158946)

jonobacon 04-18-2013 03:29 PM

Rib cutting knife? Recommendations?
 
Hi All,

I am trying to perfect my ribs for my first competition in a few months, and I am coming to the conclusion that I need to improve the appearance of my racks.

I am planning on same Baby Back and St. Louis, and I need to get a decent knife that will cut through bone and give me the precision that I need to make a beautiful looking product.

Preferably this should be on Amazon.com as my wife virtually drive our lives by Amazon.

Recommendations appreciated in advance!

Teltum 04-18-2013 03:37 PM

You will need some heavy duty stuff for a clean cut through the bone.

I don't have a clue where to start.

Best of luck!

Pole D 04-18-2013 03:45 PM

Why are you cutting through bone?

John Bowen 04-18-2013 03:45 PM

For the last year I have been using a Sunbeam 10" electric knife to cut my finished ribs. It has served me well but I can tell it is getting a bit worn - there is a little play in the blades. I am not ready to toss it but I am keeping an eye on it.

To trim my ribs down I use an Old Hickory carving knife - 10.5 inches. It has a curve at the tip and it handles the cartliage easliy.

jonobacon 04-18-2013 03:49 PM

Quote:

Originally Posted by Pole D (Post 2452307)
Why are you cutting through bone?

Mainly to trim the end of the bones so they are the same length before I smoke them.

caseydog 04-18-2013 03:49 PM

Sharp?


Where and how you make your cuts seems to matter more than the choice of knife. I stand mine up, and find that I can work around the bony bits without having to cut through them.

CD

fat heads bbq 04-18-2013 03:50 PM

you probably wont need to cut through bones. we use st louis cut racks and trim them up if needed with a 8 inch chef knife. we slice them using a good carving knife.

buccaneer 04-18-2013 04:04 PM

http://www.japanesechefsknife.com/images/Img609.jpg

K-JUN 04-18-2013 04:39 PM

This will work good to square up the spares into st. louis cut.
This also a great choice in a lesser known brand for half the price.

Soybomb 04-18-2013 04:58 PM

Quote:

Originally Posted by fat heads bbq (Post 2452315)
you probably wont need to cut through bones. we use st louis cut racks and trim them up if needed with a 8 inch chef knife. we slice them using a good carving knife.

This. You're likely not going through the rib bones without a bandsaw, you just need to learn to do a st. louis cut, you'll cut the cartilage off and likely a few of the smaller end bones off to wind up with a pretty well shaped rectangle.


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