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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-15-2011, 07:28 PM   #76
BradB41
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Epic post!!!
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Unread 05-15-2011, 11:08 PM   #77
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Great info!
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Unread 05-16-2011, 04:08 AM   #78
DesMar
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Great tutorial I have subscribed to this thread.
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Unread 05-16-2011, 05:02 AM   #79
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As easy as it has become for some, we all started somewhere. This is a great informational thread.

Thanks!
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Unread 05-16-2011, 04:01 PM   #80
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Excellent tutorial. Don't know how I missed it back when.
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Unread 05-16-2011, 05:20 PM   #81
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Awesome POST!
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Unread 05-16-2011, 07:43 PM   #82
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Great post and pics. Thanks!
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Unread 06-03-2011, 08:07 AM   #83
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I agree with everyone else, great post.
As a professional photographer and videographer going to offer one suggestion.
A pic of the cooked ribs would have been Ok to add. :)

Posts like this is what makes this forum the "Go To" forum when you need information.
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Unread 06-03-2011, 12:27 PM   #84
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Actually this should be a sticky!
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Unread 06-03-2011, 03:42 PM   #85
kendall
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is that just a regular kitchen knife you are using to cut the rack down? I have wondered how to cut through the bone,
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Unread 06-05-2011, 11:27 PM   #86
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Quote:
Originally Posted by Pa_BBQ View Post
I agree with everyone else, great post.
As a professional photographer and videographer going to offer one suggestion.
A pic of the cooked ribs would have been Ok to add. :)
OK, this is what I did with those two racks.



Quote:
Originally Posted by kendall View Post
is that just a regular kitchen knife you are using to cut the rack down? I have wondered how to cut through the bone,
That's a 5" paring knife, and I'm not cutting through any bones. You locate the longest bone and insert the knife just beyond it. When you cut down the rack, you will not hit any other bones because they're all shorter. Try it and you'll see.
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Unread 06-11-2011, 02:45 AM   #87
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Quote:
Originally Posted by Mister Bob View Post
OK, this is what I did with those two racks.





That's a 5" paring knife, and I'm not cutting through any bones. You locate the longest bone and insert the knife just beyond it. When you cut down the rack, you will not hit any other bones because they're all shorter. Try it and you'll see.
that's a beautiful plate of ribs. I can't wait to get to do those. thanks for the tutorial.
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Unread 08-01-2011, 09:44 AM   #88
northern smokey
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great post

the place i usually buy my ribs from has started trimming them really short. so i am starting to buy the whole rack intact and trim it myself.
thanks you
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Unread 08-01-2011, 01:06 PM   #89
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Should be a sticky
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Unread 08-01-2011, 01:36 PM   #90
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Great tutorial! I have had a hard time with getting the membrane off the back of the ribs. I will have to try and use your method next time. Thanks!
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