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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.


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Unread 05-29-2012, 09:28 AM   #1
Pig Daddy
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Default How to cut spares straight?

On occassion, I have had a problem when cooking spares for a comp. The bones within the racks start off straight but become crescent shaped during the cook. This makes it very hard to cut straight consistent ribs for turn-in. Any tips you may have are greatly appreciated.
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Unread 05-29-2012, 09:40 AM   #2
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I have had the same problems and would love to know too.. I tend to have problems where the ribs are reasonably "square" but after the cook, the meat hadn't pulled back evenly, so one end has a bit of an angle to it too...
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Unread 05-29-2012, 10:56 AM   #3
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Start to cheat your knife so that your cuts are straight even though the bone may be running corner to corner on your rib. Baby backs are notorious for curving once you get past the 5th rib. Start with your straight ribs and then keep that line as you move down the rack. Sometimes the top of your knife is against one rib and the bottom is against another rib. It makes the cuts look clean.
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Unread 05-29-2012, 04:41 PM   #4
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Keeping your center line is good advice, another thing that really helped me, and you may already do this, is cutting them on the board upside down, you can see the bones better and if you mess up and had to use one, your of cut could be unnoticed from the to view. That advice seems elementary but I admittedly did not do it until I read it and then I thought, why didn't I always do that

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