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Unread 04-18-2013, 03:29 PM   #1
jonobacon
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Default Rib cutting knife? Recommendations?

Hi All,

I am trying to perfect my ribs for my first competition in a few months, and I am coming to the conclusion that I need to improve the appearance of my racks.

I am planning on same Baby Back and St. Louis, and I need to get a decent knife that will cut through bone and give me the precision that I need to make a beautiful looking product.

Preferably this should be on Amazon.com as my wife virtually drive our lives by Amazon.

Recommendations appreciated in advance!
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Unread 04-18-2013, 03:37 PM   #2
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You will need some heavy duty stuff for a clean cut through the bone.

I don't have a clue where to start.

Best of luck!
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Unread 04-18-2013, 03:45 PM   #3
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Why are you cutting through bone?
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Unread 04-18-2013, 03:45 PM   #4
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For the last year I have been using a Sunbeam 10" electric knife to cut my finished ribs. It has served me well but I can tell it is getting a bit worn - there is a little play in the blades. I am not ready to toss it but I am keeping an eye on it.

To trim my ribs down I use an Old Hickory carving knife - 10.5 inches. It has a curve at the tip and it handles the cartliage easliy.
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Unread 04-18-2013, 03:49 PM   #5
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Quote:
Originally Posted by Pole D View Post
Why are you cutting through bone?
Mainly to trim the end of the bones so they are the same length before I smoke them.
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Unread 04-18-2013, 03:49 PM   #6
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Sharp?


Where and how you make your cuts seems to matter more than the choice of knife. I stand mine up, and find that I can work around the bony bits without having to cut through them.

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Unread 04-18-2013, 03:50 PM   #7
fat heads bbq
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you probably wont need to cut through bones. we use st louis cut racks and trim them up if needed with a 8 inch chef knife. we slice them using a good carving knife.
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Unread 04-18-2013, 04:04 PM   #8
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Unread 04-18-2013, 04:39 PM   #9
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This will work good to square up the spares into st. louis cut.



This also a great choice in a lesser known brand for half the price.


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Unread 04-18-2013, 04:58 PM   #10
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Quote:
Originally Posted by fat heads bbq View Post
you probably wont need to cut through bones. we use st louis cut racks and trim them up if needed with a 8 inch chef knife. we slice them using a good carving knife.
This. You're likely not going through the rib bones without a bandsaw, you just need to learn to do a st. louis cut, you'll cut the cartilage off and likely a few of the smaller end bones off to wind up with a pretty well shaped rectangle.
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