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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 06-03-2008, 09:03 AM   #1
Mo-Dave
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Default Preferred method for cutting ribs.

For a contest what is your preferred method for cutting ribs. Standing on end which end up? Laying flat, top up or down.
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Unread 06-03-2008, 09:04 AM   #2
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I cut laying down top up
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Unread 06-03-2008, 10:13 AM   #3
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Flat, top down.
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Unread 06-03-2008, 11:32 AM   #4
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Ditto ^^^^^ so I can see the bones..
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Unread 06-03-2008, 11:40 AM   #5
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Quote:
Originally Posted by Professor Salt View Post
Flat, top down.
Quote:
Originally Posted by Bride of Roo(BQ'n) View Post
Ditto ^^^^^ so I can see the bones..
Does this mess up the sauce? If so, is there a technique to making the sauce look right again?
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Unread 06-03-2008, 11:44 AM   #6
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Quote:
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Does this mess up the sauce? If so, is there a technique to making the sauce look right again?
I do the same and i dont have much of a problem messing up the sauce, but if I do I use the "brush some more back on them" method.
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Unread 06-03-2008, 11:59 AM   #7
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I usually cut standing up, facing the cutting board, and looking top-down.

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Unread 06-03-2008, 12:08 PM   #8
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Well, this was definitely poll material! No time at lunch to set up, but will try to tonight!
Good Question!

We flip over, and cut bone side up, so you can see the cuts better, then touch up the top with warmed sauce, if needed.
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Unread 06-03-2008, 01:02 PM   #9
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Quote:
Originally Posted by jtfisher63 View Post
Does this mess up the sauce? If so, is there a technique to making the sauce look right again?
Surprisingly, it doesn't mess up the sauce on the presentation side that badly. My sauce is lightly applied and cooked on, so it sticks pretty good to the meat. And like mds2, I'll do some minor touch up on the sauce if needed.

Like Char said, is it's much easier to see the edge of the bones. My cuts are always straight as a result. If you were to hold the rack with the bones pointing upward, you'll have a much harder time trying to get a clean, straight cut. A wavy, raggedy cut is hard to avoid when you're trying to hold both the meat and the blade steady at the same time.

Which cut looks better to you?

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Unread 06-03-2008, 01:09 PM   #10
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Those look great, thanks Prof.!
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Unread 06-03-2008, 01:10 PM   #11
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Bone side up for me. Sauce is not a problem.
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Unread 06-03-2008, 01:11 PM   #12
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They really look good. My best success has been cutting them bottom part up. I think it is awkward to try to cut then if they are standing on end.
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Unread 06-03-2008, 02:38 PM   #13
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flat - bone side up. Used to try to cut them on end, just became a hassle.
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Unread 06-03-2008, 03:27 PM   #14
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Quote:
Originally Posted by Professor Salt View Post
Flat, top down.
My preferred method? Let Professor Salt do it.
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Unread 06-03-2008, 04:45 PM   #15
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I prefer end up. It's easier to cut flat bone up but it does mean "adjustments" to a perfect glaze. And I always say a little prayer that they don't chip. And I always sharpen my knife so it's ready.
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