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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 09-06-2009, 06:45 AM   #1
Northwoods Smoke
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Default Slicing Ribs Cleanly

Ok, so I've seen Ribs cut with a Chef's knife meat side up, sliced with a knife while standing up, chopped with a cleaver, and in one of Paul Kirk's books he suggests cutting Ribs meat side down (?) with a sharp boning knife...

What is the best way to cut Ribs cleanly for best possible presentation (i.e. cleanest cut, no tearing, even portions of meat, without disturbing the rub or glaze)?

Thank you.
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Unread 09-06-2009, 06:49 AM   #2
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IF you got the money, the best I've seen is an electric Rapala filet knife, cuts even and really smooth.

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Unread 09-06-2009, 08:56 AM   #3
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i use any knife thats close by.....perfectly cut even edges every time......i think the key is to let them rest for a bit before slicing......i cut mine standing up too
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Unread 09-06-2009, 08:59 AM   #4
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For me it depends on the audience. If its my family (like today) I use whatever knife is closest. If it is for comps....I have knives set aside for that. All really sharp. Im most comfortable with the chefs knife or pairing knife.
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Unread 09-06-2009, 09:00 AM   #5
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Meat side down, using a granton slicer.
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Unread 09-06-2009, 04:04 PM   #6
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I vote for meat side down too - it's a lot easier to see where to slice that way. And the type of knife doesn't matter, what does matter is it has to be razor sharp.

For beef ribs I like to slice every other rib down the center of the bone, making "doubles". Beef bones take up a lot of room, and if you remove half the bones you can put more cooked ribs on your serving plate or keep more ribs warm in your cooler. And a double beef rib is an entire entree for most people.

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Unread 09-06-2009, 05:58 PM   #7
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Does meat side down disturb rub & glaze (or very little)?
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Unread 09-06-2009, 06:03 PM   #8
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I cut standing the ribs up, thick end down, as I believe it shows the top side better, less likelihood of rubbing off the surface. I use a thin, long bladed, very sharp knife. I think the hardest times to cut ribs for me is when I have cooked them a little too long, then they seem to crumble. I have been thinking of getting one of those Rapala electric knives just for kicks.
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Unread 09-06-2009, 06:11 PM   #9
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Quote:
Originally Posted by Northwoods Smoke View Post
Does meat side down disturb rub & glaze (or very little)?
Most important is a sharp knife, a steady hand and a fluid cutting motion..


meat side down disturbs the sauce but allows for relatively easy way to get clean slices. Standing on end is good but takes more skill to do it evenly on a consistent basis. I don't like meat side up as it's hardest to see the angles of the bones.

A little touch up with a small sauce brush and you (or more importantly a judge) will never know which way you sliced.
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Unread 09-06-2009, 06:37 PM   #10
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You don't get you ribs pre sliced at Famous Daves?
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Unread 09-06-2009, 07:16 PM   #11
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I stand mine up and slice down alongside the bone.
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Unread 09-06-2009, 07:42 PM   #12
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Quote:
Originally Posted by mrwicks View Post
i use any knife thats close by.....perfectly cut even edges every time......i think the key is to let them rest for a bit before slicing......i cut mine standing up too

I don't have the patience to let them rest a bit.
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Unread 09-06-2009, 07:52 PM   #13
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Quote:
Originally Posted by MilitantSquatter View Post
Most important is a sharp knife, a steady hand and a fluid cutting motion..


meat side down disturbs the sauce but allows for relatively easy way to get clean slices. Standing on end is good but takes more skill to do it evenly on a consistent basis. I don't like meat side up as it's hardest to see the angles of the bones.

A little touch up with a small sauce brush and you (or more importantly a judge) will never know which way you sliced.
what he said^^^^ I stand up, I sharpen my knife right b4 I cut...
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Unread 09-07-2009, 06:42 AM   #14
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Quote:
Originally Posted by MilitantSquatter View Post
Most important is a sharp knife, a steady hand and a fluid cutting motion..
I assume you are referring to completing the cut in one motion, similar to cutting a full slice of roast in one motion as opposed to some serious sawing action... ?
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Unread 09-07-2009, 07:01 AM   #15
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Standing up, 1 sharp knife, 4 hands.
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