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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2013, 03:29 PM | #1 |
Got Wood.
Join Date: 02-25-13
Location: Bay Area, California
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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!
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See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22". |
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04-18-2013, 03:37 PM | #2 |
On the road to being a farker
Join Date: 03-26-13
Location: Barberton, Ohio
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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!
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Current Smoker: Char-Griller Kamado |
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04-18-2013, 03:45 PM | #3 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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Why are you cutting through bone?
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04-18-2013, 03:45 PM | #4 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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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. |
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04-18-2013, 03:49 PM | #5 |
Got Wood.
Join Date: 02-25-13
Location: Bay Area, California
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Mainly to trim the end of the bones so they are the same length before I smoke them.
__________________
See my cook logs at http://www.bbqpad.com/users/jonobacon/ - cooking on a WSM 22". |
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04-18-2013, 03:49 PM | #6 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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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 |
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04-18-2013, 03:50 PM | #7 |
On the road to being a farker
Join Date: 08-13-12
Location: clayton, nc
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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.
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Lang 60 Deluxe with charcoal grill, 2 UDS, 22.5 WSM, Pig Cooker, 22.5 Weber Kettle |
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04-18-2013, 04:04 PM | #8 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Hold my dang beer... |
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04-18-2013, 04:39 PM | #9 |
is one Smokin' Farker
Join Date: 02-10-13
Location: Lafayette, LA
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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.
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[URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][B][COLOR="Red"]Enter An International Cook Off From Your Home.[/COLOR][/B] [/URL] Brady Cajun Grill by Percy Guidry; 22.5" WSM; GMG Daniel Boone; Crown Verity Gaser |
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04-18-2013, 04:58 PM | #10 |
Full Fledged Farker
Join Date: 02-19-11
Location: USA
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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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Tags |
knives, ribs |
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