F Fyrman_Mike Guest Oct 6, 2010 #1 My wife asked me a good question last night and got me thinking. Does anyone "French Cut" their ribs for competition?
My wife asked me a good question last night and got me thinking. Does anyone "French Cut" their ribs for competition?
Three porks Full Fledged Farker Joined Jan 19, 2010 Location Champaig... Oct 6, 2010 #2 Fyrman_Mike said: My wife asked me a good question last night and got me thinking. Does anyone "French Cut" their ribs for competition? Click to expand... Would this be considered sculpting? Good question.
Fyrman_Mike said: My wife asked me a good question last night and got me thinking. Does anyone "French Cut" their ribs for competition? Click to expand... Would this be considered sculpting? Good question.
C Captain Dave is one Smokin' Farker Joined Jul 29, 2009 Location Luling... Oct 7, 2010 #3 What is French cut? I think of string beans when you ask that. How would you French cut ribs?
F Finney Guest Oct 7, 2010 #4 Captain Dave said: What is French cut? I think of string beans when you ask that. How would you French cut ribs? Click to expand... It is where you cut away meat to expose the bone. You don't usually see the term "French cut", just "Frenched" or "French". But it's all the same. I started doing it one time and it was just way too much work for how much bone I was going to expose.
Captain Dave said: What is French cut? I think of string beans when you ask that. How would you French cut ribs? Click to expand... It is where you cut away meat to expose the bone. You don't usually see the term "French cut", just "Frenched" or "French". But it's all the same. I started doing it one time and it was just way too much work for how much bone I was going to expose.
Ford is One Chatty Farker Joined Apr 14, 2007 Location Lakeland... Oct 7, 2010 #5 I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked.
I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked.
monty3777 is Blowin Smoke! Joined Jul 13, 2008 Location Happytow... Oct 7, 2010 #6 Ford said: I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked. Click to expand... I'm with Ford on this one. If you cook them right you should have all the bone showing that you'd need.
Ford said: I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked. Click to expand... I'm with Ford on this one. If you cook them right you should have all the bone showing that you'd need.
Divemaster somebody shut me the fark up. Joined Sep 23, 2007 Location North... Oct 7, 2010 #7 First of all, I do think it would be considered 'Sculpting' the meat. Secondly, if you cook them right, you should be getting at least some pull back. Ford said: I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked. Click to expand... You know Ford, if you do it right, you could end up with the first Lolly Pop Pork!
First of all, I do think it would be considered 'Sculpting' the meat. Secondly, if you cook them right, you should be getting at least some pull back. Ford said: I cook them so that there's a half inch to inch of bone showing. Not sure what might happen if you trimmed an inch then cooked. Click to expand... You know Ford, if you do it right, you could end up with the first Lolly Pop Pork!