Preferred method for cutting ribs.

Mo-Dave · 06-03-2008, 09:03 AM

For a contest what is your preferred method for cutting ribs. Standing on end which end up? Laying flat, top up or down.
Dave

Sledneck · 06-03-2008, 09:04 AM

I cut laying down top up

Professor Salt · 06-03-2008, 10:13 AM

Flat, top down.

Bride of Roo(BQ'n) · 06-03-2008, 11:32 AM

Ditto ^^^^^ so I can see the bones..

jtfisher63 · 06-03-2008, 11:40 AM

Quote:

Originally Posted by Professor Salt

Flat, top down.

Quote:

Originally Posted by Bride of Roo(BQ'n)

Ditto ^^^^^ so I can see the bones..

Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

mds2 · 06-03-2008, 11:44 AM

Quote:

Originally Posted by jtfisher63

Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

I do the same and i dont have much of a problem messing up the sauce, but if I do I use the "brush some more back on them" method.

PatioDaddio · 06-03-2008, 11:59 AM

I usually cut standing up, facing the cutting board, and looking top-down.

John

Solidkick · 06-03-2008, 12:08 PM

Well, this was definitely poll material! No time at lunch to set up, but will try to tonight!
Good Question!

We flip over, and cut bone side up, so you can see the cuts better, then touch up the top with warmed sauce, if needed.

Professor Salt · 06-03-2008, 01:02 PM

Quote:

Originally Posted by jtfisher63

Does this mess up the sauce? If so, is there a technique to making the sauce look right again?

Surprisingly, it doesn't mess up the sauce on the presentation side that badly. My sauce is lightly applied and cooked on, so it sticks pretty good to the meat. And like mds2, I'll do some minor touch up on the sauce if needed.

Like Char said, is it's much easier to see the edge of the bones. My cuts are always straight as a result. If you were to hold the rack with the bones pointing upward, you'll have a much harder time trying to get a clean, straight cut. A wavy, raggedy cut is hard to avoid when you're trying to hold both the meat and the blade steady at the same time.

Which cut looks better to you?

jtfisher63 · 06-03-2008, 01:09 PM

Those look great, thanks Prof.!

Fredbird · 06-03-2008, 01:10 PM

Bone side up for me. Sauce is not a problem.

Big George's BBQ · 06-03-2008, 01:11 PM

They really look good. My best success has been cutting them bottom part up. I think it is awkward to try to cut then if they are standing on end.

paydabill · 06-03-2008, 02:38 PM

flat - bone side up. Used to try to cut them on end, just became a hassle.

Bigmista · 06-03-2008, 03:27 PM

Quote:

Originally Posted by Professor Salt

Flat, top down.

My preferred method? Let Professor Salt do it.

Ford · 06-03-2008, 04:45 PM

I prefer end up. It's easier to cut flat bone up but it does mean "adjustments" to a perfect glaze. And I always say a little prayer that they don't chip. And I always sharpen my knife so it's ready.

06-03-2008, 09:03 AM	#1
Mo-Dave Quintessential Chatty Farker Join Date: 09-18-06 Location: Hurricane Deck Missouri	Preferred method for cutting ribs. For a contest what is your preferred method for cutting ribs. Standing on end which end up? Laying flat, top up or down. Dave __________________ Let us have a drink and by God lets us not think about the things we ain't never going to know about.

06-03-2008, 09:04 AM	#2
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY	I cut laying down top up __________________ [SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B]

06-03-2008, 10:13 AM	#3
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA	Flat, top down. __________________ 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

06-03-2008, 11:32 AM	#4
Bride of Roo(BQ'n) is one Smokin' Farker Join Date: 10-14-07 Location: Arlington, Nebraska	Ditto ^^^^^ so I can see the bones.. __________________ Char Corduroy Pillows are Making Headlines Operation BBQ for our Troops- Midwest Division www.operationbbqmw.org

06-03-2008, 12:08 PM	#8
Solidkick somebody shut me the fark up. Join Date: 10-21-03 Location: Bandera Owner in Missouri	Well, this was definitely poll material! No time at lunch to set up, but will try to tonight! Good Question! We flip over, and cut bone side up, so you can see the cuts better, then touch up the top with warmed sauce, if needed. __________________ Mr. Kick ------------------------------------------------ *Belly Brothers BBQ Team* "Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen KC always said "fat cap up!!

06-03-2008, 11:59 AM	#7
PatioDaddio Babbling Farker Join Date: 05-04-08 Location: Boise, Idaho	I usually cut standing up, facing the cutting board, and looking top-down. John

06-03-2008, 01:09 PM	#10
jtfisher63 is one Smokin' Farker Join Date: 04-23-07 Location: Modesto, CA	Those look great, thanks Prof.! __________________ -Jason The Smokepranos Competition BBQ Team Custom 24" x 72" trailered offset Large Big Green Egg Stumps clone WSM Char-something Gasser Modesto, CA

06-03-2008, 01:10 PM	#11
Fredbird is one Smokin' Farker Join Date: 08-01-06 Location: Columbia, MO	Bone side up for me. Sauce is not a problem. __________________ John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin

06-03-2008, 01:11 PM	#12
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	They really look good. My best success has been cutting them bottom part up. I think it is awkward to try to cut then if they are standing on end.

06-03-2008, 02:38 PM	#13
paydabill is one Smokin' Farker Join Date: 05-21-07 Location: Moberly, Mo	flat - bone side up. Used to try to cut them on end, just became a hassle. __________________ Paydabill Lit & Loaded BBQ I remember a day when I hated pellets - 2 pellet cookers latter! CBJ - love judging KCBS - member for 4 years MOFO Chapter Super fast - BLUE Thermopen

06-03-2008, 04:45 PM	#15
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida	I prefer end up. It's easier to cut flat bone up but it does mean "adjustments" to a perfect glaze. And I always say a little prayer that they don't chip. And I always sharpen my knife so it's ready. __________________ Ford Retired competition cook. BBQ mentor.

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