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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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Old 02-14-2018, 11:29 AM   #16
JS-TX
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Originally Posted by Czarbecue View Post
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.
Judges really like perfect rectangles for ribs.. a box full of identical ones too.
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Old 02-14-2018, 12:21 PM   #17
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I've seen the clever action and it's a thing of beauty and skill.

I stand the rack up and do king/ competion sized ribs, there are a few sacrifial ones but for out family it isn't a big deal since most will only want 1 or 2 anyway. Beats fighting or knawling on a bone.
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Old 02-14-2018, 12:59 PM   #18
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I use an electric knife. Depending on my mood I might cut from standing or laying down, front or back, against bone or in the middle, individual ribs or multiple. But, then again I've never competed.
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Old 02-14-2018, 01:05 PM   #19
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Hmmm I guess I'm doing it wrong, I take the rack cut about 1/3 off put on wife's plate then put the rest of rack on my plate, after that who needs a knife that's why God gave us fingers, for after the meal God gave us soap and water to clean up with. I've painted a pretty picture haven't I, you all should see me eat corn on the cob... bring a poncho...
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Old 02-14-2018, 02:46 PM   #20
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I have the bone side facing me and get after it with an electric knife. I usually cut the ribs to order for my quests.
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Old 02-14-2018, 03:09 PM   #21
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I "cheat" too. I usually split the difference between the two adjacent bones. I've seen another comp guy cut along the side of one bone to give one meaty side. Anybody else do this?
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Old 02-14-2018, 03:15 PM   #22
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my rib game took a big step when someone told me to flip em over and cut bone side up.....mind-blown....
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Old 02-14-2018, 04:40 PM   #23
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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
Yes, the "Cadillac Cut". The Brethren turned me onto this a while back. I guess it's a comp technique IIRC, but my kids love it!
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Old 02-14-2018, 08:38 PM   #24
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Quote:
Originally Posted by Joshw View Post
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
I call. That the "Cadillac" cut!Oops,somebody beat me to it.
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Old 02-14-2018, 09:04 PM   #25
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Flip the rack and use a 12" Chef Knife, swing like you mean it and accept the fact they are not perfect. Drink a good beverage (adult if you like) and enjoy imperfectly cut ribs.
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Old 02-15-2018, 03:33 AM   #26
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Quote:
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my rib game took a big step when someone told me to flip em over and cut bone side up.....mind-blown....

But that ruins the sauce layer, right? Asking for a friend
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Old 02-15-2018, 06:00 AM   #27
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But that ruins the sauce layer, right? Asking for a friend
Whats this "sauce" you speak of?

I actually dont remember the last time I sauced ribs. Not that their is anything wrong with that......
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Old 02-15-2018, 06:08 AM   #28
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I sometimes struggle slicing ribs too. Sort of defies logic when you think you see the clear cut from the back and next thing you know you are hung up.

Fortunately we are carnivores here and not judges so we just eat.
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Old 02-15-2018, 07:25 AM   #29
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I usually cut my ribs bone side up. That has always made sense to me. I never thought of it as cheating, just wanting to see what I'm doing. I like to use a 10" cimeter - I think I'm spelling that right(?).
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Old 02-15-2018, 09:03 AM   #30
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Quote:
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I usually cut my ribs bone side up. That has always made sense to me. I never thought of it as cheating, just wanting to see what I'm doing. I like to use a 10" cimeter - I think I'm spelling that right(?).
Ditto. I've always cut bone-side up with a standard, high quality chef's knife. This "cheat" thing is news to me. I'd think that using a cleaver is more for speed and/or show. After all, I'm rarely cutting more than 4 racks at a time. I'd imagine if you're cutting 'em up all day you'd want to use some "shortcuts".

As an aside, I find the process of slicing up a rack after a cook strangely satisfying - like, more so than any other meat.
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