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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 09-25-2008, 11:22 PM   #1
bbq lover
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Default what knife do you use to cut ribs

hello all im looking for your input what knife do you use to cut ribs ?thanks

Last edited by bbq lover; 09-25-2008 at 11:23 PM.. Reason: spelled lookinh with 2 l
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Unread 09-25-2008, 11:37 PM   #2
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Same knife I use to slice brisket and pork... 14" slicer with gratan edge.
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Unread 09-25-2008, 11:49 PM   #3
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thanks todd
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Unread 09-26-2008, 07:11 AM   #4
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I want to be able to feel how tender my ribs actually are as I'm slicing them. So, I use a 6" curve boning knife - rigid, not flexible. Sometimes you try a rib off the end and it's the perfect tenderness, or even a little over done, but as you cut the ribs you discover that the middle of the slab is a little tight. It's easy to tell my the resistance you feel as you cut. This has saved me turning in tough ribs many times.

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Unread 09-26-2008, 07:43 AM   #5
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Quote:
Originally Posted by kcpellethead View Post
I want to be able to feel how tender my ribs actually are as I'm slicing them. So, I use a 6" curve boning knife - rigid, not flexible. Sometimes you try a rib off the end and it's the perfect tenderness, or even a little over done, but as you cut the ribs you discover that the middle of the slab is a little tight. It's easy to tell my the resistance you feel as you cut. This has saved me turning in tough ribs many times.

Rod
Thank Rod, that is the same knife that I use but now I have an explanation for it!
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Unread 09-26-2008, 08:02 AM   #6
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I use whatevers clean!!!
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Unread 09-26-2008, 10:54 AM   #7
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Same as Rod... boning knife.
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Unread 09-26-2008, 11:51 AM   #8
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Boning knife here too.
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Unread 09-26-2008, 12:01 PM   #9
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I also use a boning knife, does a fine job.
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Unread 09-26-2008, 01:04 PM   #10
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Lately have been using a chefs knife or which one is sharp. I need a set of good knives. That is what I am asking from Santa. Will have to make sure I am extra good
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Unread 09-26-2008, 01:20 PM   #11
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I use an electric for my ribs at the comps.
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Unread 09-26-2008, 02:12 PM   #12
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I've been using a smaller knife lately. Easier for me to work on the slight curve in spares without looking ragged.
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Unread 09-26-2008, 02:20 PM   #13
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thanks for all your input I was at a cookout and we had sharp knifes but the guy next to use his knife cut the ribs like butter so I thought I would ask the masses
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Unread 09-26-2008, 02:51 PM   #14
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I like to use dental floss.. OK!

After that last turn in box at Clovis I will need to think hard about it for 2009, we are done for 2008. Started out using the 14 inch Forschner Granton, then went to the 10 inch Chefs knife. I have a friend in the CBBQA that competes and swears buy the 7 inch boning knife, may have to give that a try.

Did not read any posted before this, will be intrested in the responses.

Mod: Will definitly have to try the boning knife this weekend on the spares!
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Unread 09-26-2008, 04:08 PM   #15
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I use a cleaver in a rocking motion on the backside of my spares. Perfect everytime.
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