The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 02-13-2018, 11:14 PM   #1
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default How's your rib cutting technique?

I see this style on those food road shows all the time. The guy behind the counter hears you want some ribs and he uses a freakin' cleaver to bang out some ribs. He slams the cleaver down like the ribs owes him money. Not even cheating and looking at the back. Plus he has all of his fingers!

Fast forward to me in the kitchen with a rack of spares ribs. I use the same 14" slicing knife with the Granton Edge for my brisket and I cheat. I mean CHEAT. I have the back of the ribs facing me and follow the edge of the bones to ensure the rib has the maximum amount of meat on the one side. Sometimes I leave meat on both sides of the rib but those are the chef's cut.

Wife says I'll never open my own joint with those chops...
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is offline   Reply With Quote


Thanks from:--->


Old 02-13-2018, 11:29 PM   #2
GrassRun
Full Fledged Farker
 
Join Date: 09-15-17
Location: WV
Default

Looking forward to reading everyone’s take on this. I hadn’t given in much thought honestly. I’m going to try your “cheat” cut next time though!
GrassRun is offline   Reply With Quote


Old 02-13-2018, 11:35 PM   #3
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Sometimes the ribs are bendy and not straight... so I follow the curve of the bone. These are mostly Tyson ribs. But I suck at butchering. The only thing I can do well is chicken.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is offline   Reply With Quote


Old 02-13-2018, 11:46 PM   #4
pjtexas1
somebody shut me the fark up.

 
pjtexas1's Avatar
 
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
Default

I cut with the bone side facing me. Never really think about it. Just trying not to hack them up.

Sent from my SM-G955U using Tapatalk
__________________
Paul

Shirley 24x55 Straight Back Cabinet 4 Racks
T&K Smokers GF /Abe's 48" Entertainer / 22.5 OTG
28" BS / Custom 20x52 vertical / Jimmy with CB Roti
Red Box Smoker on custom cart

2018 Texas Fall Bash - Oct. 27th 2018 https://www.bbq-brethren.com/forum/s...19#post3972819
2018 Texas Fall Bash Sign Up https://goo.gl/L6rTyE
pjtexas1 is online now   Reply With Quote


Old 02-14-2018, 12:11 AM   #5
Joshw
is One Chatty Farker

 
Join Date: 09-25-17
Location: Oklahoma
Default

If I am just cutting some ribs for myself, I just stand them up, and run a knife between each bone, letting the knife go where it wants. If you want to impress, cut as close as you can to every other bone. You will end up with double meat, on half of your bones, and some shaved bones, for the cook
Joshw is online now   Reply With Quote


Thanks from: --->
Old 02-14-2018, 12:12 AM   #6
Bigbears BBQ
is One Chatty Farker

 
Bigbears BBQ's Avatar
 
Join Date: 12-19-15
Location: Belford NJ
Default

I use a sharp 6” stiff boning knife and stand the rack on edge and just let the blade find its way to the bottom. Very easy and very little thought process.
__________________
Jesse Big Bear Ramirez
Super fast purple thermapen
GMG JB
OG PBC
Gen 1Weber performer
Bigbears BBQ is offline   Reply With Quote


Old 02-14-2018, 01:11 AM   #7
ironmanerik
is one Smokin' Farker

 
ironmanerik's Avatar
 
Join Date: 01-19-13
Location: melbourne fl, adirondack native
Default

I either stand up or cut from the back, giving no thought to how much meat ends up on each bone.
__________________
Smoke Shack, Lang 48 patio, weber 26, weber chimney, thermoworks rt600c, mav et-732
ironmanerik is online now   Reply With Quote


Old 02-14-2018, 05:30 AM   #8
Nuco59
is One Chatty Farker
 
Join Date: 08-18-13
Location: Texas
Default

Standing on edge, bone side to me with a 6" utility knife. Let the knife find its way. The ribs are not what you would ever call "turn in quality". Not turning in... I'm eating.
__________________
I started out with nothing and I got most of it left.
Nuco59 is offline   Reply With Quote


Thanks from:--->
Old 02-14-2018, 06:18 AM   #9
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default

Beef ribs I slide down the first inside rib bone.
Baby backs down middle of meat between bones
Spares let knife go where it wants on ends, cut out 3-4 in middle for trophy shots with meat on both sides of bones.

Prefer a firm blade skinning or filet knife, however I’ve used what’s available and next up in knife drawer.

I’ve seen the clever shots. Reminds me of Yan Can Cook. He used a cleaver for everything
__________________
Primo Oval XL, GMG-Davy Crockett, Blackstone 2-Jet, Weber GA-Gas
16Adams is offline   Reply With Quote


Old 02-14-2018, 08:59 AM   #10
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Chicago 'Burbs
Name/Nickname : Captain Ron
Default

I've seen the guys using a cleaver at restaurants before, too. They do so many that they are amazingly good at it.

I guess I cheat, too, but I don't think of it as cheating 90% of the ribs I cut are for competitions, so I flip them bone up and use a 6" stiff boning knife and angle my cuts based on the bones to get the most uniform ribs the I can out of each rack.

At home, I end up doing it the same way mainly because it is how I am used to doing it
__________________
"Ron Rico, Boss. You can call me Captain Ron..."

[SAVE THE DATE!!! 2019 Brethren Chicago Area Midwinter Lunch — Saturday, January 26th, 2019

The Naked Fatty!

4x Hunsaker Cans/PK360/Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Good-One Model 42/WSM/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/BS Pizza Oven
Ron_L is online now   Reply With Quote


Old 02-14-2018, 09:08 AM   #11
JS-TX
is Blowin Smoke!
 
Join Date: 02-17-10
Location: San Antonio, TX
Default

I've done it all kinds of ways, just depends on how neat you want your cuts. There is a natural hump between the bones. When you follow this hump with the knife, you won't hit any bones and get fairly even cuts.
JS-TX is offline   Reply With Quote


Old 02-14-2018, 09:20 AM   #12
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default How's your rib cutting technique?

Quote:
Originally Posted by 16Adams View Post
I’ve seen the cleaver shots. Reminds me of Yan Can Cook. He used a cleaver for everything

Ha! Martin Yan, that’s taking it old school. He talks like my dad. I think he amps it up a bit for TV though. As a kid I watched him, that Louisiana guy, and the frugal gourmet. I don’t care what Jeff Smith does off the set but he could cook.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is offline   Reply With Quote


Old 02-14-2018, 09:21 AM   #13
midwest_kc
is one Smokin' Farker
 
Join Date: 08-27-10
Location: Independence, MO
Name/Nickname : Joel
Default

Bone up, with a slicing knife roughly in the middle of the meat.

For comps, we use an electric knife, and take much more care for where we are cutting, but for home, I don't care so much. Just get me food in my belly.
__________________
Meat Rushmore BBQ Team
midwest_kc is offline   Reply With Quote


Thanks from:--->
Old 02-14-2018, 09:23 AM   #14
Czarbecue
Babbling Farker
 
Join Date: 06-24-17
Location: Loganville, GA
Name/Nickname : Viet King Cong
Default

Quote:
Originally Posted by Nuco59 View Post
Standing on edge, bone side to me with a 6" utility knife. Let the knife find its way. The ribs are not what you would ever call "turn in quality". Not turning in... I'm eating.

There are rules for turning in ribs? I just know there’s a section of ribs people like to plate. For myself, I isolate the ones with the most fat coverage.
__________________
Boathouse Smokers Big Black Cabinet
Hunsaker Smokers 110 Gallon Vortex Clone
Oklahoma Joe Bandera Trailer
Masterbuilt ThermoTemp
Weber Q2200
Tejas Smokers Triple Burner Hot Plate
Roccbox Pizza Oven
Blackstone 17" Griddle
Czarbecue is offline   Reply With Quote


Thanks from:--->
Old 02-14-2018, 10:14 AM   #15
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

I don't really try, but I think that using a blade with a thicker cross section works better. It sort of rides the thicker density of the meat near the bone, keeping the edge centered. Butcher knife rather than the boning knife.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is online now   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:47 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts