Slicing Ribs Cleanly

Northwoods Smoke · 09-06-2009, 06:45 AM

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.

sfisch · 09-06-2009, 06:49 AM

IF you got the money, the best I've seen is an electric Rapala filet knife, cuts even and really smooth.

Scott

mrwicks · 09-06-2009, 08:56 AM

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

Bigmofo300lbs · 09-06-2009, 08:59 AM

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.

Lake Dogs · 09-06-2009, 09:00 AM

Meat side down, using a granton slicer.

seattlepitboss · 09-06-2009, 04:04 PM

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.

seattlepitboss

Northwoods Smoke · 09-06-2009, 05:58 PM

Does meat side down disturb rub & glaze (or very little)?

landarc · 09-06-2009, 06:03 PM

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.

MilitantSquatter · 09-06-2009, 06:11 PM

Quote:

Originally Posted by Northwoods Smoke

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.

Norcoredneck · 09-06-2009, 06:37 PM

You don't get you ribs pre sliced at Famous Daves?

Hugh Jorgan · 09-06-2009, 07:16 PM

I stand mine up and slice down alongside the bone.

Wornslick · 09-06-2009, 07:42 PM

Quote:

Originally Posted by mrwicks

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.

Smokin' Gnome BBQ · 09-06-2009, 07:52 PM

Quote:

Originally Posted by MilitantSquatter

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...

Northwoods Smoke · 09-07-2009, 06:42 AM

Quote:

Originally Posted by MilitantSquatter

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... ?

Poker Smoker · 09-07-2009, 07:01 AM

Standing up, 1 sharp knife, 4 hands.

09-06-2009, 06:45 AM	#1
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods Downloads: 0 Uploads: 0	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. __________________ ProQ Excel 20 Weber One Touch Gold Original, Lightning Fast, Back-in-[B]Black[/B], Thermapen

09-06-2009, 06:49 AM	#2
sfisch is One Chatty Farker Join Date: 09-05-05 Location: Holly, Michigan Downloads: 0 Uploads: 0	IF you got the money, the best I've seen is an electric Rapala filet knife, cuts even and really smooth. Scott __________________ Scott R.S.S. BBQ Team-Sponsored by Bar's Leaks/Rislone Vice President, Great Lakes BBQ Assn Backwoods fatboy, onyx oven Certified Moink Baller, CBJ# 53817

09-06-2009, 08:56 AM	#3
mrwicks Knows what a fatty is. Join Date: 05-15-09 Location: Chicago IL South Side Go Cubs!!! Downloads: 0 Uploads: 0	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 __________________ Some WSMs,some OTG 22's,some OTG 18's, 1 26.75 OTG, 1 UDS Type...and a Smokey Joe

09-06-2009, 08:59 AM	#4
Bigmofo300lbs Full Fledged Farker Join Date: 04-13-04 Location: Pacheco, CA (NCAL) Downloads: 0 Uploads: 0	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. __________________ Big Al - [url]http://www.hogwildbarbeque.com/[/url] _____________________________________________________ Kamado #7, WSM, 3 Weber Kettles, Smokey Joe, Gasser & Foreman

09-06-2009, 09:00 AM	#5
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Meat side down, using a granton slicer. __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

09-06-2009, 04:04 PM	#6
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA Downloads: 0 Uploads: 0	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. seattlepitboss

09-06-2009, 05:58 PM	#7
Northwoods Smoke Full Fledged Farker Join Date: 04-11-09 Location: Wisconsin Northwoods Downloads: 0 Uploads: 0	Does meat side down disturb rub & glaze (or very little)? __________________ ProQ Excel 20 Weber One Touch Gold Original, Lightning Fast, Back-in-[B]Black[/B], Thermapen

09-06-2009, 06:03 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

09-06-2009, 06:37 PM	#10
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	You don't get you ribs pre sliced at Famous Daves? __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

09-06-2009, 07:16 PM	#11
Hugh Jorgan is One Chatty Farker Join Date: 07-13-09 Location: Metrolina Downloads: 0 Uploads: 0	I stand mine up and slice down alongside the bone. __________________ Hot Rod Hog Cookers Association, Charter Member, President

09-07-2009, 07:01 AM	#15
Poker Smoker On the road to being a farker Join Date: 03-23-09 Location: Denver, NC Downloads: 0 Uploads: 0	Standing up, 1 sharp knife, 4 hands.

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