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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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09-25-2008, 11:22 PM | #1 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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what knife do you use to cut ribs
hello all im looking for your input what knife do you use to cut ribs ?thanks
Last edited by bbq lover; 09-25-2008 at 11:23 PM.. Reason: spelled lookinh with 2 l |
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09-25-2008, 11:37 PM | #2 |
somebody shut me the fark up.
Join Date: 10-09-06
Location: Blue Springs, MO
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Same knife I use to slice brisket and pork... 14" slicer with gratan edge.
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Pork Pullin Plowboys (and Smoke on Wheels) Save a hog, ride a plowboy! www.plowboysbbq.com Todd Johns (me); Blue Springs, MO Randy Hinck (PigBoy); Concordia, MO Andy Groneman (Hodedo); KC, KS (Cameo Appearances) FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler |
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09-25-2008, 11:49 PM | #3 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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thanks todd
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09-26-2008, 07:11 AM | #4 |
Full Fledged Farker
Join Date: 07-25-05
Location: Kansas City
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I want to be able to feel how tender my ribs actually are as I'm slicing them. So, I use a 6" curve boning knife - rigid, not flexible. Sometimes you try a rib off the end and it's the perfect tenderness, or even a little over done, but as you cut the ribs you discover that the middle of the slab is a little tight. It's easy to tell my the resistance you feel as you cut. This has saved me turning in tough ribs many times.
Rod
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Rod If I do everything half ass, how can I be a "full fledged" anything? |
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09-26-2008, 07:43 AM | #5 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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[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] |
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09-26-2008, 08:02 AM | #6 |
Babbling Farker
Join Date: 06-09-08
Location: Forker River, NJ
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I use whatevers clean!!!
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09-26-2008, 10:54 AM | #7 |
somebody shut me the fark up.
Join Date: 01-04-05
Location: Pleasant Hill, MO
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Same as Rod... boning knife.
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KCBS Member #14287
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09-26-2008, 11:51 AM | #8 |
On the road to being a farker
Join Date: 05-08-07
Location: Springfied, VA
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Boning knife here too.
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09-26-2008, 12:01 PM | #9 |
Found some matches.
Join Date: 09-18-08
Location: Indpls, In
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I also use a boning knife, does a fine job.
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Genesis 27:4-8 |
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09-26-2008, 01:04 PM | #10 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Lately have been using a chefs knife or which one is sharp. I need a set of good knives. That is what I am asking from Santa. Will have to make sure I am extra good
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09-26-2008, 01:20 PM | #11 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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I use an electric for my ribs at the comps.
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FBJ WSM Medium Spicewine Stumps GF223 Humphrey's GF Tank II 24 x 60 Shirley Fabrication |
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09-26-2008, 02:12 PM | #12 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I've been using a smaller knife lately. Easier for me to work on the slight curve in spares without looking ragged.
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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09-26-2008, 02:20 PM | #13 |
is one Smokin' Farker
Join Date: 09-05-08
Location: tracy ca.
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thanks for all your input I was at a cookout and we had sharp knifes but the guy next to use his knife cut the ribs like butter so I thought I would ask the masses
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09-26-2008, 02:51 PM | #14 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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I like to use dental floss.. OK!
After that last turn in box at Clovis I will need to think hard about it for 2009, we are done for 2008. Started out using the 14 inch Forschner Granton, then went to the 10 inch Chefs knife. I have a friend in the CBBQA that competes and swears buy the 7 inch boning knife, may have to give that a try. Did not read any posted before this, will be intrested in the responses. Mod: Will definitly have to try the boning knife this weekend on the spares!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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09-26-2008, 04:08 PM | #15 |
Quintessential Chatty Farker
Join Date: 08-02-07
Location: Cozad, Nebraska
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I use a cleaver in a rocking motion on the backside of my spares. Perfect everytime.
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"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. |
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