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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-09-2011, 03:38 PM   #31
rattler4675
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Thank you!
I never have quite figured out that process. I believe I can "git er done" now.
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Old 01-09-2011, 03:40 PM   #32
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Quote:
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Good job-I am happy to say that I was taught the same way. I was just wondering if you ever tried to season them prior to shrink wrapping? Would that make them tough to sit in the seasoning?
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.

It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
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Old 01-09-2011, 06:08 PM   #33
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question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone?

question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well?



thanks. i really appreciate it
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Old 01-09-2011, 06:26 PM   #34
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question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone?

question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well?

thanks. i really appreciate it
In that picture, I'm cutting with my right hand and my left hand is on the rib tips. The breast bone in the lower right part of the picture (the vertical bone)
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When you get to the end of the long cut, you turn around and continue the cut in the other direction. You then cut any broken bones off the ends to square the rack up.
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Old 01-09-2011, 08:29 PM   #35
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Quote:
Originally Posted by Mister Bob View Post
In that picture, I'm cutting with my right hand and my left hand is on the rib tips. The breast bone in the lower right part of the picture (the vertical bone)
.
When you get to the end of the long cut, you turn around and continue the cut in the other direction. You then cut any broken bones off the ends to square the rack up.
VERY much appreciated. i got rip tips and breast bone mixed up! my bad.

i need to cook some spares. i hear, if done correctly, they are just as good as baby backs. thats what i hear!
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Old 01-09-2011, 09:02 PM   #36
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oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?

thanks
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Old 01-09-2011, 09:35 PM   #37
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oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?

thanks
I guess you could trim the meat out of the tips, but it wouldn't be very easy. There's quite a bit of meat and fat, but there's also quite a bit of cartilage. You would probably end up with a lot of waste.

I cook the tips along with the ribs, using the same method (a variation of 3-2-1). After they're cooked, I cut them into chunks about 2" x 2" and hit them with some extra sauce. Just eat around the cartilage. My son likes the tips even better that the ribs!
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Old 01-09-2011, 10:00 PM   #38
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hmm, ok cool. i need an excuse to use my meat grinder i bought last year. haha

im gonna buy me some ribs and trim them so i can save them for summer.

thanks for the awesome info.
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Old 01-09-2011, 10:49 PM   #39
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Very nice tutorial! Thanks for sharing!
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Old 01-17-2011, 12:21 PM   #40
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This was a great tutorial! Thanks
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Old 01-17-2011, 01:02 PM   #41
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Well done, Bob. I agree that removing the flap meat is the best first step and from there the steps don't really need to fall in any particular order as long as all the steps are taken.

Between contests and practice sessions, I trimmed about 200 racks of ribs in 2010 and, although a simple process someone with a lot of experience, you really can forget how befuddling this practice is for someone doing it for the first few times. This tutorial will help many people.
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Old 01-17-2011, 02:43 PM   #42
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I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?
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Old 01-17-2011, 02:59 PM   #43
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Thank You, I bookmarked this so now I think I'll be able to do it.
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Old 01-17-2011, 03:21 PM   #44
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Old 01-17-2011, 03:22 PM   #45
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thanks! that saved me from having to watch a video!
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