If I am just cutting some ribs for myself, I just stand them up, and run a knife between each bone, letting the knife go where it wants. If you want to impress, cut as close as you can to every other bone. You will end up with double meat, on half of your bones, and some shaved bones, for the cook:-D
If I am just cutting some ribs for myself, I just stand them up, and run a knife between each bone, letting the knife go where it wants. If you want to impress, cut as close as you can to every other bone. You will end up with double meat, on half of your bones, and some shaved bones, for the cook:-D
my rib game took a big step when someone told me to flip em over and cut bone side up.....mind-blown....:eusa_clap
But that ruins the sauce layer, right? Asking for a friend :heh:
I usually cut my ribs bone side up. That has always made sense to me. I never thought of it as cheating, just wanting to see what I'm doing. I like to use a 10" cimeter - I think I'm spelling that right(?).
Ha! Martin Yan, that’s taking it old school. He talks like my dad. I think he amps it up a bit for TV though. As a kid I watched him, that Louisiana guy, and the frugal gourmet. I don’t care what Jeff Smith does off the set but he could cook.