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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 08-22-2009, 11:03 AM   #1
bam
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Default Cutting Ribs

At a contest what do you cut your ribs with?
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Unread 08-22-2009, 11:51 AM   #2
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A knife.

Dan
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Unread 08-22-2009, 12:00 PM   #3
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A knife.

Dan
ingenious!

I had some beautiful spares at the contest last week, all glazed and ready to go! I start cutting and I start hitting a lower level of bones, I felt like turning them over so I could see, but then there goes the nice glaze!
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Unread 08-22-2009, 12:15 PM   #4
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I use a filet knife. I also cut them while the are "standing up"
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Unread 08-22-2009, 02:12 PM   #5
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I lay them meat side down and use a boning knife or a santuko(sp?)
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Unread 08-22-2009, 03:59 PM   #6
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I use a filet knife. I also cut them while the are "standing up"
Ditto. Oh, and the knife is very sharp.
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Unread 08-22-2009, 06:33 PM   #7
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I use an electric knife...same one I slice my brisket with

A Ugly yellow and green thing..
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Unread 08-22-2009, 06:36 PM   #8
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A small knife Ribs standing up
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Unread 08-22-2009, 11:53 PM   #9
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I turn them meat side down so I can see the bones and use a granton slicer.
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Unread 08-23-2009, 08:08 AM   #10
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Quote:
Originally Posted by bodcat View Post
I turn them meat side down so I can see the bones and use a granton slicer.
same here.
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Unread 08-23-2009, 08:37 AM   #11
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meat down but I cover the cutting board with sauce and it helps keep the nice glaze.
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Unread 08-23-2009, 12:12 PM   #12
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Quote:
Originally Posted by bodcat View Post
I turn them meat side down so I can see the bones and use a granton slicer.
Ditto...
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Unread 08-23-2009, 12:13 PM   #13
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Quote:
Originally Posted by chibi View Post
meat down but I cover the cutting board with sauce and it helps keep the nice glaze.
...great idea...thanks for the tip!
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Unread 08-24-2009, 03:07 PM   #14
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I just lay the rack bone side down, feel for the bones with my left thumb and index finger, and cut right in between the bones...
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Unread 08-24-2009, 03:40 PM   #15
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Quote:
Originally Posted by chibi View Post
meat down but I cover the cutting board with sauce and it helps keep the nice glaze.
I love that idea Thanks
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