Cutting Ribs

[smokincracker]

Rib Slicing Knife

Check out this knife made by Dexter Russell 14" duo edge soft grip slicer.
I purchased the knife to slice brisket but it is also the best rib slicing knife I've ever used.
It is easy to keep sharp and the length helps me keep the slices straight and clean.
I slice mine bone side up.

 

[Brauma]

Jimmy, thats one cool knife. I'm sure my BBQ partner will get me one for Xmas :wink:

 

[CMALANGA]

Usually meat side down and then touch up the glaze. We have also done standing up, but it becomes tougher to control.

 

[bbqdavarrow]

how much does the dexter 14" knife cost?

 

[Gowan]

We use a granton 14" slicer as well.

I wish I could say there was a single technique we use all the time, but we adjust our approach depending on the geometry of the bones and how hard the glaze is set. Holding the rack vertically so you can see both sides is our preference, as it gives you the opportunity to deal with curved bones in the rack. However if the glaze has candied and set hard it will tend to tear this way, so we may lay the rack bone side down on the cutting board then. In cases where we have "mystery bone" or the spacing between ribs is tight we might lay the rack bone side up.

The only constant is the knife we use. We tried an electric, but didn't like the saw pattern it put on the meat. Then again, we have yet to score a first in ribs, so maybe the lack of a consistent cutting method is to blame!

 

[Lake Dogs]

I'm getting convinced that a granton is THE way to go. Curious, does anyone cut
the ribs and then afterwards apply sauce? Why, why not?

 

[Lake Dogs]

Curious, any particular granton slicer better than others? Any of them to just stay away
from? Anyone have the Mercer Millenia?

 

[Jacked UP BBQ]

I sauce after I slice

 

[Gowan]

We don't sauce after cutting because by then our glaze is already set and we don't want anything on the cut ends of the ribs.

I believe we bought our granton from restaurant depot. Whatever brand you buy just take it to Charlie of Team Bobby-Q to run through his fancy sharpening system and it will be sharp enough to cut a fart in half!

 

[Vince RnQ]

\Whatever brand you buy just take it to Charlie of Team Bobby-Q to run through his fancy sharpening system and it will be sharp enough to cut a fart in half!

What the hell am I going to do with half a fart?!?

 

[T.K.]

electric filet knife works best for me so far. I prefer to slice ribs meat side down.

 

[BoneDaddy's]

How about a Cimieter (sp?) knife ?

 

[Meat Burner]

How about a Cimieter (sp?) knife ?

What you talkin about bro.


















/

 

[Brewmaster]

I think he meant cimeter knife.

Cheers,
Nate

 

[Jacked UP BBQ]

I think I am going to try and use roto zip.

 

[Lake Dogs]

roto zip, chain saw, and duct tape. doesn't get much better.....

 

[Gowan]

What the hell am I going to do with half a fart?!?

Share with a friend?

 

[bam]

Smokincracker those ribs look great that what I'm looking for.Where did you get that knife? :-D

 

[CajunSmoker]

Smokincracker those ribs look great that what I'm looking for.Where did you get that knife? :-D

Not sure where Smokincracker got his, but I got mine here

http://www.webstaurantstore.com/rh-...-granton-edge-and-fibrox-handle/35340646.html

It was $10 off when I got mine.


Those ribs do look lovely too Cracker:!::!:

 

[The_Kapn]

Jimmy's box is really nice.
Very neat and professionally done.

Just gotta ask:
I see 7 ribs--could be wrong.
So:
KCBS with no garnish?
FBA with a DQ? Or, is there a rib there that does not show?
Or, a practice box?

See ya this weekend BRO!

And-- we cut our ribs the same as the Cracker Man :lol:

TIM