Slicing Ribs While Cooking

e_tietze · 06-02-2011, 12:12 PM

I was watching Best in Smoke the other day and saw Brad slice his ribs part way through the cooking process. Has anyone else done this? If so, during the 3-2-1 method would you slice before going in the foil? I'm assuming this is done to give more surface area for flavors to get on the ribs.

Frank Grimes · 06-02-2011, 01:38 PM

I saw and wondered the same thing. You would need a good knife to cut them after the foiling, but I wouldn't be comfortable putting slice ribs in foil. You would have to practice the timing as I think having cut ribs in foil would speed up the cooking process.

Jamber · 06-02-2011, 02:08 PM

Didn't see B.I.S. but he was on diners drive ins and dives and if I recall he puts a slit between every few bones to add flavor. And at his restaurant The Shed they cook fall of the bone ribs, you pick up a bone and you get nothing but bone. Not my style!

e_tietze · 06-02-2011, 02:15 PM

I'd agree on fall-off-the bone. I like a tender rib, but have always preferred just a little pull between meat and bone when biting into the rib.

I hadn't seen or heard anyone slice them before, so I was curious. Does 3-2-1 produce over-tender ribs? I haven't tried it before. Have always traditionally just done a straight dry rub over a light mustard coat, and then just smoked till they're finished on the grates.

GEORGIA BULLHAWGS · 06-02-2011, 03:40 PM

If you do a full 3-2-1 rib, it will be fall of the bone. I played with that for a while, and was at something like 2-30min-30min and they were usually done to the degree in which i like them.

Groundhog66 · 06-02-2011, 03:44 PM

If you are cutting up your racks while cooking purely to add flavor, I think you could be doing something wrong if that is needed.

Bamabuzzard · 06-02-2011, 03:46 PM

Quote:

Originally Posted by Jamber

Didn't see B.I.S. but he was on diners drive ins and dives and if I recall he puts a slit between every few bones to add flavor. And at his restaurant The Shed they cook fall of the bone ribs, you pick up a bone and you get nothing but bone. Not my style!

Yep. Not my style either. I don't like mushy rib meat. And to get them to fall off the bone like that the meat has to be cooked to that point.

Q-Dat · 06-02-2011, 03:55 PM

I have been to The Shed. They do not serve ribs. They serve pulled pork with rib bones in it.

Might as well be at least.

e_tietze · 06-02-2011, 04:23 PM

Quote:

Originally Posted by Groundhog66

If you are cutting up your racks while cooking purely to add flavor, I think you could be doing something wrong if that is needed.

I've never cut them or done 3-2-1, just always curious if there is a better way with anything I smoke.

I generally just do a long, slow smoke right on the rack. Seems to work pretty well. Have gotten good remarks on my ribs as is, but I love to experiment.

Jamber · 06-02-2011, 04:26 PM

I've never been but from what I saw on triple D he does his own thing... far from traditional Q. To each their own, and he's successful. Which is why I was surprised to see him on the show but it is food network.

06-02-2011, 12:12 PM	#1
e_tietze Found some matches. Join Date: 05-31-11 Location: Lebanon, MO	Slicing Ribs While Cooking I was watching Best in Smoke the other day and saw Brad slice his ribs part way through the cooking process. Has anyone else done this? If so, during the 3-2-1 method would you slice before going in the foil? I'm assuming this is done to give more surface area for flavors to get on the ribs.

06-02-2011, 03:44 PM	#6
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Name/Nickname : Tim	If you are cutting up your racks while cooking purely to add flavor, I think you could be doing something wrong if that is needed. __________________ Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit

06-02-2011, 01:38 PM	#2
Frank Grimes Full Fledged Farker Join Date: 07-24-08 Location: Hudson, IL	I saw and wondered the same thing. You would need a good knife to cut them after the foiling, but I wouldn't be comfortable putting slice ribs in foil. You would have to practice the timing as I think having cut ribs in foil would speed up the cooking process.

06-02-2011, 02:08 PM	#3
Jamber Is lookin for wood to cook with. Join Date: 04-13-11 Location: Sutton, NE	Didn't see B.I.S. but he was on diners drive ins and dives and if I recall he puts a slit between every few bones to add flavor. And at his restaurant The Shed they cook fall of the bone ribs, you pick up a bone and you get nothing but bone. Not my style!

06-02-2011, 02:15 PM	#4
e_tietze Found some matches. Join Date: 05-31-11 Location: Lebanon, MO	I'd agree on fall-off-the bone. I like a tender rib, but have always preferred just a little pull between meat and bone when biting into the rib. I hadn't seen or heard anyone slice them before, so I was curious. Does 3-2-1 produce over-tender ribs? I haven't tried it before. Have always traditionally just done a straight dry rub over a light mustard coat, and then just smoked till they're finished on the grates.

06-02-2011, 03:40 PM	#5
GEORGIA BULLHAWGS On the road to being a farker Join Date: 06-28-10 Location: Waycross, GA	If you do a full 3-2-1 rib, it will be fall of the bone. I played with that for a while, and was at something like 2-30min-30min and they were usually done to the degree in which i like them.

06-02-2011, 03:55 PM	#8
Q-Dat Babbling Farker Join Date: 12-03-08 Location: Pearl River LA	I have been to The Shed. They do not serve ribs. They serve pulled pork with rib bones in it. Might as well be at least.

06-02-2011, 04:26 PM	#10
Jamber Is lookin for wood to cook with. Join Date: 04-13-11 Location: Sutton, NE	I've never been but from what I saw on triple D he does his own thing... far from traditional Q. To each their own, and he's successful. Which is why I was surprised to see him on the show but it is food network.