Cutting ribs for turn-in

DBrentster · 07-20-2008, 05:58 PM

I've seen a lot of comments about cutting from the same slab.

My question is where do you make the rib cut? So if I'm looking down at a rib, are you cutting all the way next to the adjacent bones (for maximum meat per rib) or directly in the center of the meat adjacent to the next bones.

In the first case (which is the way I've been cutting) you lose a lot of bones that way and to make size equal I take from multiple slabs.

I hope that is not too confusing.

MilitantSquatter · 07-20-2008, 07:31 PM

I think most teams are going center cut between bones.

That's what I've always done.

txschutte · 07-20-2008, 07:38 PM

I really look for my slabs that have bunch of meat on top of the bone as well.

Divemaster · 07-21-2008, 02:04 PM

Quote:

Originally Posted by DBrentster

I've seen a lot of comments about cutting from the same slab.

My question is where do you make the rib cut? So if I'm looking down at a rib, are you cutting all the way next to the adjacent bones (for maximum meat per rib) or directly in the center of the meat adjacent to the next bones.

In the first case (which is the way I've been cutting) you lose a lot of bones that way and to make size equal I take from multiple slabs.

I hope that is not too confusing.

I think what you are talking about is a 'Hollywood Cut'.

I'm not a big fan of them and normally go between the bones.

Quote:

Originally Posted by txschutte

I really look for my slabs that have bunch of meat on top of the bone as well.

That is tough to find, so once you get a good supplier, start keeping your trophies there...

smoke showin' · 07-21-2008, 02:25 PM

down the center makes for better presentation

Professor Salt · 07-21-2008, 03:29 PM

I do Hollywood cut for IBCA contests. The judges have to sample turn ins with a plastic fork and knife. They can not pick up the meat with their hands. Under those circumstances, it's better to have as much meat on the bone as possible.

HolySmoke · 07-21-2008, 03:34 PM

Down the center from multiple slabs

Divemaster · 07-21-2008, 03:57 PM

Quote:

Originally Posted by Professor Salt

I do Hollywood cut for IBCA contests. The judges have to sample turn ins with a plastic fork and knife. They can not pick up the meat with their hands. Under those circumstances, it's better to have as much meat on the bone as possible.

Damn, now they got laws on how to eat ribs in California???? Bet you guys don't use the table cloth to wipe your faces either...

Smokin Gator · 07-21-2008, 04:06 PM

Quote:

Originally Posted by Professor Salt

They can not pick up the meat with their hands.

You have got to be kidding!!! You can't pick up BBQ with your hands???

CajunSmoker · 07-21-2008, 04:13 PM

Quote:

Originally Posted by Smokin Gator

You have got to be kidding!!! You can't pick up BBQ with your hands???

Not only that, but as a cook you have to put them in the box facing the right direction or you get DQ'd

. I'll stick with KCBS, garnish and all

.

Professor Salt · 07-21-2008, 04:15 PM

Quote:

Originally Posted by Divemaster

Damn, now they got laws on how to eat ribs in California???? Bet you guys don't use the table cloth to wipe your faces either...

IBCA is based in Texas. We don't makes the rules, we just follows them.

DBrentster · 07-21-2008, 08:31 PM

"Hollywood cut"

Learn something new here every day.

You guys rock.

Professor Salt · 07-21-2008, 10:12 PM

Here's a shot of an IBCA turn in box. Rules require 7 portions per box. No garnish of any kind, just the supplied piece of aluminum foil. Ribs have to be laid parallel to the hinge of the box.

Notice the stacked 3 on 4 presentation. With a Hollywood cut, you can maybe fit four ribs on one layer.

ThomEmery · 07-21-2008, 10:21 PM

Quote:

Originally Posted by Smokin Gator

You have got to be kidding!!! You can't pick up BBQ with your hands???

7 Ribs Judged by 12 or more Judges
Ya got ta use a knife and fork

07-20-2008, 05:58 PM	#1
DBrentster Got Wood. Join Date: 05-02-07 Location: Centreville, VA	Cutting ribs for turn-in I've seen a lot of comments about cutting from the same slab. My question is where do you make the rib cut? So if I'm looking down at a rib, are you cutting all the way next to the adjacent bones (for maximum meat per rib) or directly in the center of the meat adjacent to the next bones. In the first case (which is the way I've been cutting) you lose a lot of bones that way and to make size equal I take from multiple slabs. I hope that is not too confusing. __________________ BarBChef Offset \| WSM 18 & 22 \| BGE Large

07-20-2008, 07:31 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	I think most teams are going center cut between bones. That's what I've always done. __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles

07-20-2008, 07:38 PM	#3
txschutte Quintessential Chatty Farker Join Date: 08-02-07 Location: Cozad, Nebraska	I really look for my slabs that have bunch of meat on top of the bone as well. __________________ "Bring it on, you bananna thong wearing killer of brisket!"-Chambers If you really care about this place, you'll show some respect for it. Your beard is so stupid, it took two hours to watch 60 Minutes.

07-21-2008, 02:25 PM	#5
smoke showin' On the road to being a farker Join Date: 03-18-08 Location: lakeland ,fl FBA	down the center makes for better presentation __________________ Full kitchen on wheels, twin stickburners (real grills)

07-21-2008, 03:29 PM	#6
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	I do Hollywood cut for IBCA contests. The judges have to sample turn ins with a plastic fork and knife. They can not pick up the meat with their hands. Under those circumstances, it's better to have as much meat on the bone as possible. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

07-21-2008, 03:34 PM	#7
HolySmoke is one Smokin' Farker Join Date: 09-14-07 Location: Long Island Name/Nickname : Jobaba-Que	Down the center from multiple slabs __________________ -Joe Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG 84-Deluxe warmer, Webber Kettle 18WSM & 22.5WSM, Smokey Joe, Meadow Creek PR60, Meadow Creek PR72, Backwoods Fatboy (2x)

07-21-2008, 08:31 PM	#12
DBrentster Got Wood. Join Date: 05-02-07 Location: Centreville, VA	"Hollywood cut" Learn something new here every day. You guys rock. __________________ BarBChef Offset \| WSM 18 & 22 \| BGE Large

07-21-2008, 10:12 PM	#13
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Here's a shot of an IBCA turn in box. Rules require 7 portions per box. No garnish of any kind, just the supplied piece of aluminum foil. Ribs have to be laid parallel to the hinge of the box. Notice the stacked 3 on 4 presentation. With a Hollywood cut, you can maybe fit four ribs on one layer. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

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