עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
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 just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-02-2011, 12:12 PM   #1
e_tietze
Found some matches.
 
Join Date: 05-31-11
Location: Lebanon, MO
Downloads: 0
Uploads: 0
Default 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.
e_tietze is offline   Reply With Quote


Unread 06-02-2011, 01:38 PM   #2
Frank Grimes
Full Fledged Farker
 
Join Date: 07-24-08
Location: Hudson, IL
Downloads: 0
Uploads: 0
Default

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.
Frank Grimes is offline   Reply With Quote


Unread 06-02-2011, 02:08 PM   #3
Jamber
Is lookin for wood to cook with.
 
Join Date: 04-13-11
Location: Sutton, NE
Downloads: 0
Uploads: 0
Default

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!
Jamber is offline   Reply With Quote


Unread 06-02-2011, 02:15 PM   #4
e_tietze
Found some matches.
 
Join Date: 05-31-11
Location: Lebanon, MO
Downloads: 0
Uploads: 0
Default

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.
e_tietze is offline   Reply With Quote


Unread 06-02-2011, 03:40 PM   #5
GEORGIA BULLHAWGS
On the road to being a farker
 
GEORGIA BULLHAWGS's Avatar
 
Join Date: 06-28-10
Location: Waycross, GA
Downloads: 0
Uploads: 0
Default

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.
GEORGIA BULLHAWGS is offline   Reply With Quote


Unread 06-02-2011, 03:44 PM   #6
Groundhog66
Babbling Farker
 
Join Date: 08-20-10
Location: Livermore, CA
Downloads: 0
Uploads: 0
Default

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.
__________________
Tim -



[COLOR=Yellow]
[/COLOR]
Groundhog66 is offline   Reply With Quote


Unread 06-02-2011, 03:46 PM   #7
Bamabuzzard
is One Chatty Farker

 
Bamabuzzard's Avatar
 
Join Date: 05-09-07
Location: Shreveport, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Jamber View Post
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.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles

www.doubledsbbq.com
http://www.facebook.com/pages/Double...12864168786570
Stumps Baby Gravity Feed Smoker
Backwoods Patio Unit
Char Griller Offset for grilling
Bamabuzzard is online now   Reply With Quote


Unread 06-02-2011, 03:55 PM   #8
Q-Dat
Babbling Farker

 
Q-Dat's Avatar
 
Join Date: 12-03-08
Location: Pearl River LA
Downloads: 0
Uploads: 0
Default

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.
Q-Dat is offline   Reply With Quote


Unread 06-02-2011, 04:23 PM   #9
e_tietze
Found some matches.
 
Join Date: 05-31-11
Location: Lebanon, MO
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Groundhog66 View Post
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.
e_tietze is offline   Reply With Quote


Unread 06-02-2011, 04:26 PM   #10
Jamber
Is lookin for wood to cook with.
 
Join Date: 04-13-11
Location: Sutton, NE
Downloads: 0
Uploads: 0
Default

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.
Jamber is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cooking Ribs: 3-2-1 or not Sammy_Shuford Q-talk 32 09-01-2011 07:22 PM
Cooking ribs bobaftt Q-talk 15 02-02-2010 10:46 AM
Slicing Ribs Cleanly Northwoods Smoke Q-talk 15 09-07-2009 07:10 AM
slicing brisket and ribs(knife) rookiedad Q-talk 14 12-28-2007 08:26 AM
BBBacon....Slicing & Cooking???? JimT Q-talk 15 11-19-2007 05:50 PM

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

Loading



All times are GMT -5. The time now is 09:57 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.