Cutting Racks of Ribs in Half - question

MilitantSquatter · 04-28-2006, 08:28 PM

I've got a dumb question that I think I know the answer to but would like confirmation....

Sean and I are planning on trying out approx. 10-12 recently bought rubs or combinations of rubs on ribs and chicken this Sunday or next.... The goal being to cook them all at once, agree on the 2 -3 three favorites and then continue to practice with those and narrow it down until the first contest. We'll do the same with the pork shoulder and brisket next but variety of rubs we wish to test are not as broad.

I'd prefer not to buy 10-12 racks for this purpose... especially if we don't like the finished flavor. I was thinking of just cutting the ribs in half this one time.

If I cut the ribs in half, should the ribs take approximately the same amount of time to cook as they would if the rack was left whole ?

Thoughts ?

Frisco_Smoker · 04-28-2006, 08:37 PM

Quote:

Originally Posted by MilitantSquatter

I've got a dumb question that I think I know the answer to but would like confirmation....

Sean and I are planning on trying out approx. 10-12 recently bought rubs or combinations of rubs on ribs and chicken this Sunday or next.... The goal being to cook them all at once, agree on the 2 -3 three favorites and then continue to practice with those and narrow it down until the first contest. We'll do the same with the pork shoulder and brisket next but variety of rubs we wish to test are not as broad.

I'd prefer not to buy 10-12 racks for this purpose... especially if we don't like the finished flavor. I was thinking of just cutting the ribs in half this one time.

If I cut the ribs in half, should the ribs take approximately the same amount of time to cook as they would if the rack was left whole ?

My thinking is yes...it should, as the thickness is still the same.

Thoughts ?

I think they might take less time. You'd get heat from one additional side for each half. So, I think you get better heat penetration thus reducing cook time.

I could be wrong though.. just the way logic is taking me.

stan · 04-28-2006, 08:44 PM

I cut them in half from time to time and try different rubs on them. I think they may take a little less time but not much.

thirdeye · 04-28-2006, 09:06 PM

Vinny,

Why don't you buy 5 racks, keep em' whole and just season each half differently. Mark them with toothpicks or make a sketch so you don't get them mixed up?

MilitantSquatter · 04-28-2006, 09:26 PM

Thanks guys...

Very Good point Third Eye... So Simple.....

We were definitely planning on marking with toothpicks to know what each one had, but totally crossed my mind to split the rack with a rub on each side toothpick them accordingly....

qman · 04-28-2006, 09:32 PM

Quote:

Originally Posted by MilitantSquatter

Thanks guys...

Very Good point Third Eye... So Simple.....

We were definitely planning on marking with toothpicks to know what each one had, but totally crossed my mind to split the rack with a rub on each side toothpick them accordingly....

Either way works, but if you decide to cut them in half, the time difference is minor. It might be a little less, but since you are not going to be cooking them by a strict time clock [are you?

] it is not enough to matter. So if it is eaiser to keep track of the different rubs by seperating them, that is what I would do.

MilitantSquatter · 04-28-2006, 09:39 PM

I'm with ya qman...

No strict time clocks here... Learned that lesson a while ago... it's done when it's done.... no sooner, no later.

Just wanted to confirm if my estimated times would stay close to the same.

qman · 04-28-2006, 10:10 PM

Quote:

Originally Posted by MilitantSquatter

I'm with ya qman...

No strict time clocks here... Learned that lesson a while ago... it's done when it's done.... no sooner, no later.

Just wanted to confirm if my estimated times would stay close to the same.

Yup, don't thing you will notice the difference.

kcquer · 04-28-2006, 11:40 PM

One advantage to leaving the racks whole is that you might find a really good blend of rubs on one of those middle ribs

Smoker · 04-29-2006, 12:50 AM

I think the bigger issue is who else will you ask to help you judge which ribs are the best.....Perhaps some local KCBS judges????????????????

rbsnwngs · 04-29-2006, 02:48 AM

Quote:

Originally Posted by Smoker

I think the bigger issue is who else will you ask to help you judge which ribs are the best.....Perhaps some local KCBS judges????????????????

i'm available for this as well
KCBS CBJ #7220

BrooklynQ · 04-30-2006, 09:14 AM

Same here.

Sledneck · 04-30-2006, 09:18 AM

I would come but being that since last night i cant even hold down water you might get insulted!

BrooklynQ · 04-30-2006, 09:20 AM

Quote:

Originally Posted by Sledneck

I would come but being that since last night i cant even hold down water you might get insulted!

I hope it wasn't something you ate yesterday. Or the day before.

Feel better Steve.

Sledneck · 04-30-2006, 09:22 AM

No i doubt it. My wife had the same stomach virus last week. Now i ts my turn i suppose. It really sucks!

04-28-2006, 08:28 PM	#1
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Cutting Racks of Ribs in Half - question I've got a dumb question that I think I know the answer to but would like confirmation.... Sean and I are planning on trying out approx. 10-12 recently bought rubs or combinations of rubs on ribs and chicken this Sunday or next.... The goal being to cook them all at once, agree on the 2 -3 three favorites and then continue to practice with those and narrow it down until the first contest. We'll do the same with the pork shoulder and brisket next but variety of rubs we wish to test are not as broad. I'd prefer not to buy 10-12 racks for this purpose... especially if we don't like the finished flavor. I was thinking of just cutting the ribs in half this one time. If I cut the ribs in half, should the ribs take approximately the same amount of time to cook as they would if the rack was left whole ? Thoughts ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-28-2006, 08:44 PM	#3
stan is one Smokin' Farker Join Date: 08-26-04 Location: Pleasant Hill, MO Downloads: 0 Uploads: 0	I cut them in half from time to time and try different rubs on them. I think they may take a little less time but not much. __________________ Stan Co-Founder and Executive Director of Operation BBQ Relief - www.operationbbqrelief.org Partner in CompBBQ - A Competition Management System www.CompBBQ.com County Line Smokers Competition BBQ Team KCBS Member - CBJ #20654 Pitmaker BBQ Vault mounted in a 12 Foot Competition Trailer 22 1/2 Weber Kettle, Stainless Steel gaser chunks of hickory, pecan, oak

04-28-2006, 09:06 PM	#4
thirdeye Quintessential Chatty Farker Join Date: 01-14-06 Location: At home on the range in Wyoming Downloads: 2 Uploads: 0	Vinny, Why don't you buy 5 racks, keep em' whole and just season each half differently. Mark them with toothpicks or make a sketch so you don't get them mixed up? __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

04-28-2006, 09:26 PM	#5
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	Thanks guys... Very Good point Third Eye... So Simple..... We were definitely planning on marking with toothpicks to know what each one had, but totally crossed my mind to split the rack with a rub on each side toothpick them accordingly.... __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-30-2006, 09:18 AM	#13
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	I would come but being that since last night i cant even hold down water you might get insulted! __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

04-28-2006, 09:39 PM	#7
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I'm with ya qman... No strict time clocks here... Learned that lesson a while ago... it's done when it's done.... no sooner, no later. Just wanted to confirm if my estimated times would stay close to the same. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-28-2006, 11:40 PM	#9
kcquer Lives in Spirit Join Date: 02-17-04 Location: Wherever there's Sweet Blue Downloads: 0 Uploads: 0	One advantage to leaving the racks whole is that you might find a really good blend of rubs on one of those middle ribs

04-29-2006, 12:50 AM	#10
Smoker is One Chatty Farker Join Date: 07-19-05 Location: Long Island NY Downloads: 0 Uploads: 0	I think the bigger issue is who else will you ask to help you judge which ribs are the best.....Perhaps some local KCBS judges????????????????

04-30-2006, 09:14 AM	#12
BrooklynQ Banned Join Date: 07-18-04 Downloads: 0 Uploads: 0	Same here.

04-30-2006, 09:22 AM	#15
Sledneck is one Smokin' Farker Join Date: 12-04-05 Location: Wantagh, NY Downloads: 0 Uploads: 0	No i doubt it. My wife had the same stomach virus last week. Now i ts my turn i suppose. It really sucks! __________________ BBQ Illuminati Blog Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.

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