喂我西摩
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 > Competition BBQ

Notices

Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


Reply
 
Thread Tools
Old 09-22-2011, 01:50 PM   #1
Grabnabber
is One Chatty Farker
 
Join Date: 02-25-10
Location: Chicago IL
Default Ribs: Cadillac cut?

I saw this mentioned in the "Brownie Pan Chicken" thread and I have never heard the term.

Anybody have a pic or description?

Thanks!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Thanks from:--->
Old 09-22-2011, 01:56 PM   #2
Sauced!
Full Fledged Farker
 
Sauced!'s Avatar
 
Join Date: 05-06-09
Location: Mount Holly, NC
Default

Cutting the rib next to the bone on each side of the rib. Gives you all the meat on one bone instead of split between 3 bones.
__________________
Scott, Head Cook - Sauced! BBQ Team
Sauced! is offline   Reply With Quote


Thanks from: --->
Old 09-22-2011, 02:08 PM   #3
Grabnabber
is One Chatty Farker
 
Join Date: 02-25-10
Location: Chicago IL
Default

Thanks!
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Old 09-22-2011, 03:26 PM   #4
Fat Freddy
is one Smokin' Farker
 
Join Date: 12-31-10
Location: Albert City, Iowa
Default

Was a new term for me too.

How does Cadillac cut ribs score in comps compared to regular cuts, this might be something I should try. Also does it look good in a presentation box compared to regular?
Fat Freddy is offline   Reply With Quote


Old 09-22-2011, 03:28 PM   #5
bover
is one Smokin' Farker
 
Join Date: 01-19-11
Location: Lee's Summit, MO
Default

I rarely see them come across the table when judging, but when I do the general consensus at the table is pretty favorable. Getting clean cuts and arranging them in a pleasing, appetizing manner does seem to be a challenge however.
__________________
"If I were just a bit more humble, I'd be perfect"
bover is offline   Reply With Quote


Thanks from: --->
Old 09-22-2011, 03:32 PM   #6
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Default

I would rather get big meaty ribs and do a regular cut. I wanna make sure they get a bite of meat from right next to the bone. Bones = Flavor. Just my opinion.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Thanks from:--->
Old 09-22-2011, 03:59 PM   #7
mclancey
Knows what a fatty is.
 
Join Date: 10-26-10
Location: Northampton, PA
Default

Also known as the "Hollywood" Cut.

I originally cut my ribs this way for competition but have switched back to the normal cut.

I would rather get as many ribs as I can from the same rack. There's no way you can get 6 "cadillac" cut ribs from 1 rack, sometimes I would have to use ribs from 3 or 4 racks to get ribs that were all comparable.

I noticed my rib scores (with the standard cut) are much more consistant when pulling from 1 or 2 racks and I think they look better for presentation as well.
mclancey is offline   Reply With Quote


Thanks from: --->
Old 09-22-2011, 04:27 PM   #8
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Default

[IMG=http://img692.imageshack.us/img692/6691/29827826335957702468926aw.th.jpg][/IMG] Uploaded with ImageShack.us

sorry, you have to click the link to see the picture. We refer to them as Hollywood as well and it does take 2 racks sometimes 3 to get at least 6 bones in your box and you have to stack them like in the photo. You get plenty of meat on both sides. Our presentation scores are always 8's or 9's. These got 3rd place last year in Abilene, KS.
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Thanks from: --->
Old 09-22-2011, 05:36 PM   #9
Grabnabber
is One Chatty Farker
 
Join Date: 02-25-10
Location: Chicago IL
Default

AH, OK. Seeing the picture, it all makes sense.

Take 3 ribs uncut, and trim off the outer bones; end up with a super meaty single rib.

Thanks everyone- this is exactly why I love this place.
__________________
Tom

Weber OTG
Cast Iron Hibachi
Large BGE
Grabnabber is offline   Reply With Quote


Old 09-22-2011, 05:41 PM   #10
huminie
is one Smokin' Farker
 
Join Date: 07-11-10
Location: Gilroy, CA
Default

It is very useful to cut this way in IBCA, but I haven't had a need to do it in KCBS. I like to get one perfect slab cut regular for my box. This year I have 2 1sts and 3 2nds in ribs.
__________________
2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ
huminie is offline   Reply With Quote


Old 09-22-2011, 09:14 PM   #11
Pack-A-Smokes
On the road to being a farker
 
Join Date: 09-13-11
Location: Johnson City, TN
Default

I have always called it hungry man's cut. Rather or not I do it depends upon how many good racks I have to choose from because it does take at least three racks most of the time for me and if I have a couple of racks not do so well, then....drop back and punt.
__________________
Todd
Lang 60DX
22.5 WSM x2
'There are two pains in life. There is the pain of discipline and the pain of disappointment. If you can handle the pain of discipline, then you'll never have to deal with the pain of disappointment,'- Nick Saban
Pack-A-Smokes is offline   Reply With Quote


Old 09-23-2011, 10:44 AM   #12
SteerCrazy
Full Fledged Farker
 
SteerCrazy's Avatar
 
Join Date: 02-12-07
Location: Kansas City
Default

I guess the only negative with this cut is finding like size pieces, that's why I mentioned it always takes 2 racks and sometimes 3. Also when you present them like I did the box is sometimes difficult to close too. Our ribs are hit or miss, sometimes they're dead on and sometimes they're not. I'm considering switching to a regular cut and presenting 1 single rack in the box, after the Royal of course
__________________
Weber Performer
Weber Smoky Mountain
Spicewine Large Single Axle Trailer
Traeger Junior with upgraded Ortech Digital Therm
#2 La Caja China
SteerCrazy is offline   Reply With Quote


Old 09-23-2011, 10:57 AM   #13
SDAR
Babbling Farker

 
SDAR's Avatar
 
Join Date: 09-20-11
Location: Amarillo, Tx
Default

I did this at the last competition I was in and scored 2nd in ribs. The ribs were pretty good too though. It was the first time I had done it. It really made cutting them simple because the bones are the guides. It did take 3 racks to get enough that looked alike for box though.
__________________
LBGE, Yoder 640, PBC, Blackstone griddle, Blackstone Patio Oven
SDAR is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Ribs... Cut em in half? d0od Q-talk 15 06-25-2010 10:52 PM
Hollywood cut ribs CharlieB Q-talk 1 06-21-2010 07:07 PM
BBQ cut of ribs Jacked UP BBQ Q-talk 5 04-09-2009 04:25 PM
what knife do you use to cut ribs bbq lover Q-talk 38 09-29-2008 02:02 AM
Cross cut spare ribs? Smokin Okole Q-talk 6 05-24-2006 09:49 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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 02:34 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, 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