rib cutting question

rookiedad · 08-04-2008, 05:31 PM

is it usual to nip a bone in competition ribs or would that get scored down. whenever i cut ribs i usually bump into a bone due to the ribs angles so i have been using the pin method. i have been pushing a pin into the meat between the ribs trying to find the straightest cut line. so does anyone have this problem and short of x-rays are there any solutions.

MilitantSquatter · 08-04-2008, 06:16 PM

I don't think it's usual for the turn in box on the better placing ribs. Teams are usually cooking enough racks to get good, clean cuts.

Not sure how you're cutting them currently, but turn them meat side down so you can have better visibility into the line running vertically to be cut.

monty3777 · 08-04-2008, 08:19 PM

Sounds like maybe your using ST. Louis style - sometimes the angle is pretty severe. Tried loin back?

mds2 · 08-04-2008, 08:28 PM

When you cut them, place them meat side down on the board, so that you can see the bones.

I do this and it does not mess up the finish on them.

Professor Salt · 08-04-2008, 08:37 PM

There's a point along the rack where one bone takes a severe angle. Totally normal, expect it, and just don't use that piece in your box.

Like others have said, cut your rack with the meat side down so you can see the bones easier.

Ford · 08-04-2008, 08:46 PM

Reality check - if you pu tthe bones together in the box to form a slab that's been cut nobody sees the bone in the cut until it's on a judges placemat and that's after appearance. Now shaving a whole side off may impact tenderness as the judge could bite and get most of the meat hanging loose.

Putting your ribs meat side down to cut means messing up a nice glaze that you want on KCBS ribs so try to stand them on end and cut them. Look carefully at the underside to see how the bones run. Then cross your fingers and slice with a real sharp knife.

smokincracker · 08-04-2008, 08:56 PM

Quote:

Originally Posted by mds2

When you cut them, place them meat side down on the board, so that you can see the bones.

I do this and it does not mess up the finish on them.

Ford

I use MDS's method but I also score/cut the ribs ever so slightly prior to cooking using a straight edge. You will be suprised at how you can see the line after they cook.

Good Luck Bro

striped pig · 08-04-2008, 09:37 PM

Thanks Jimmy Cracker!! Gonna' try that...stan

rweller · 08-05-2008, 08:37 AM

Quote:

Originally Posted by smokincracker

Ford

I use MDS's method but I also score/cut the ribs ever so slightly prior to cooking using a straight edge. You will be suprised at how you can see the line after they cook.

Good Luck Bro

This is probably a dumb question, but what is the MDS method?

I have been wondering what would be the best method for cutting ribs without messing up the nice glaze by cutting them upside down.

mds2 · 08-05-2008, 09:49 AM

Quote:

Originally Posted by rweller

This is probably a dumb question, but what is the MDS method?

I have been wondering what would be the best method for cutting ribs without messing up the nice glaze by cutting them upside down.

He was just referring to my post. It is in no way "my" method.

These ribs were cut meat side down on the cutting board:

rweller · 08-05-2008, 12:49 PM

Quote:

Originally Posted by mds2

He was just referring to my post. It is in no way "my" method.

These ribs were cut meat side down on the cutting board:

Well that certainly didn't messup your glaze. Those look great.

Bigmista · 08-05-2008, 01:19 PM

Quote:

Originally Posted by Professor Salt

There's a point along the rack where one bone takes a severe angle. Totally normal, expect it, and just don't use that piece in your box.

Like others have said, cut your rack with the meat side down so you can see the bones easier.

Professor Salt is the Blade Master on our team and does all cuts. Heed the Blade Master and success will be yours!!

Neal · 08-05-2008, 01:23 PM

If you glaze the ribs and put them back in the cooker for 15 or 20 or even 30 minutes at 200 to 250, the glaze will set and it will look shiney without being runny. You will easily be able to flip them over and will have minimal (if any) damage to your glaze.

That said, we flip ribs up on their side. It's a two-man job...Three hands to hold the rack and one to cut.

We never had a problem messing up the glaze, but I did find the chances of losing a piece of the top layer of meat on the rib went up when the rack was upside down on a cutting board.

Professor Salt · 08-05-2008, 01:46 PM

Quote:

Originally Posted by Neal

You will easily be able to flip them over and will have minimal (if any) damage to your glaze.

That's also my experience. I can see where some folks would worry about it, but it's really minimal. Poorly cut ribs are a far worse problem. I'll take my chances on a better cut rib.

smokincracker · 08-05-2008, 01:54 PM

Anyone need a look at some straight ribs?
box with the grass is a KCBS 2nd place box and the meat only is a 1st place FBA box.
I like this thread

08-04-2008, 05:31 PM	#1
rookiedad is One Chatty Farker Join Date: 07-21-05 Location: patchogue, n.y. Downloads: 0 Uploads: 0	rib cutting question is it usual to nip a bone in competition ribs or would that get scored down. whenever i cut ribs i usually bump into a bone due to the ribs angles so i have been using the pin method. i have been pushing a pin into the meat between the ribs trying to find the straightest cut line. so does anyone have this problem and short of x-rays are there any solutions. __________________ Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe

08-04-2008, 06:16 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	I don't think it's usual for the turn in box on the better placing ribs. Teams are usually cooking enough racks to get good, clean cuts. Not sure how you're cutting them currently, but turn them meat side down so you can have better visibility into the line running vertically to be cut. __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

08-04-2008, 08:28 PM	#4
mds2 On the road to being a farker Join Date: 05-26-07 Location: Lincoln,Ne Downloads: 0 Uploads: 0	When you cut them, place them meat side down on the board, so that you can see the bones. I do this and it does not mess up the finish on them. __________________ The Saucy Lads BBQ Team Brinkmann Electric Bullet Weber Kettle Homemade Cabinet Smoker Large Homemade Offset Large Stumps Clone

08-04-2008, 08:37 PM	#5
Professor Salt is one Smokin' Farker Join Date: 01-23-07 Location: Orange County, CA Downloads: 0 Uploads: 0	There's a point along the rack where one bone takes a severe angle. Totally normal, expect it, and just don't use that piece in your box. Like others have said, cut your rack with the meat side down so you can see the bones easier. __________________ 1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen

08-04-2008, 08:46 PM	#6
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	Reality check - if you pu tthe bones together in the box to form a slab that's been cut nobody sees the bone in the cut until it's on a judges placemat and that's after appearance. Now shaving a whole side off may impact tenderness as the judge could bite and get most of the meat hanging loose. Putting your ribs meat side down to cut means messing up a nice glaze that you want on KCBS ribs so try to stand them on end and cut them. Look carefully at the underside to see how the bones run. Then cross your fingers and slice with a real sharp knife. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

08-04-2008, 08:19 PM	#3
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA Downloads: 0 Uploads: 0	Sounds like maybe your using ST. Louis style - sometimes the angle is pretty severe. Tried loin back?

08-04-2008, 09:37 PM	#8
striped pig Got Wood. Join Date: 03-27-07 Location: Palmetto, Fla. Downloads: 0 Uploads: 0	Thanks Jimmy Cracker!! Gonna' try that...stan

08-05-2008, 01:23 PM	#13
Neal Full Fledged Farker Join Date: 03-31-06 Location: Kansas City Downloads: 0 Uploads: 0	If you glaze the ribs and put them back in the cooker for 15 or 20 or even 30 minutes at 200 to 250, the glaze will set and it will look shiney without being runny. You will easily be able to flip them over and will have minimal (if any) damage to your glaze. That said, we flip ribs up on their side. It's a two-man job...Three hands to hold the rack and one to cut. We never had a problem messing up the glaze, but I did find the chances of losing a piece of the top layer of meat on the rib went up when the rack was upside down on a cutting board. __________________ Neal *Dodge County Smokers* KCBS CBJ *www.dodgecountysmokers.com* Custom Built Cooker / Weber Kettle /old New Braunfels offset in the backyard

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