Cutting Ribs- How Do You 🔪🔪🔪

[16Adams]

More often than not I cut ribs flat-bone side up. This is fine on S&P no glaze ribs, but on sticky gooey ribs meat side down affects the appearance and I do those standing on their edge. I’ve watched way to many shows and videos the last year but mostly I see ribs being trimmed meat side up. Is that for show or the way it’s done

How do you cut your ribs

 

[Hamdrew]

pulled back bones facing away from me
sharp vertical slice with a sharp cleaver

 

[ShadowDriver]

I do the vertical slice bit, as well... but I use other knife options 'round our house.

 

[Nuco59]

Most of the time it's bone side up so I can see what I'm doing. The times I do sauce, I might do the vertical- but mostly still use the bone up.

 

[SMOKE FREAK]

At comps I stand em on their ends. At home I usually cut with the bone side down...

 

[ssv3]

Membrane off pre cook, bone side up, serrated knife

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[jzadski]

I've done all ways but, mostly standing up.

 

[Bob C Cue]

Like all good Brethren they fall of the bone so need for any cutlery!

 

[thirdeye]

For dry ribs I spray my cutting board with a little water and turn the rack bone side UP. I match the angle of the bone for it's full length and slice so I have equal meat on both sides. I draw the knife once to make the cut.... no sawing action.

For glazed ribs I paint some sauce on my cutting board, turn the rack bone side UP, and do the same match and slice method from above.

If you have some un-even looking ribs, stagger them on the serving plate to hide that error.

Knives..... ahh, it don't matter as long as it's sharp and feels good. Usually any of these work for me.

 

[Hoss]

I personally like the “Cadillac” cut.Trim one bone out from three.That is for bite off bones.I really prefer the pull the bones out and toss em when cooked to my liking.Yes.I like fall off the bone ribs.So there.So do most of my guests.We Eatin,drankin and chillin.Damn a judge.

 

[ModelMaker]

Damn a Judge??? Well damn you back, here's a 6.
Ed

 

[fwdiii]

I always slice them standing up.

 

[Mht150]

I have tried all ways but only way I can get a good cut is vertical.

 

[KB BBQ]

I normally do bone side up for both dry and sauced so I can get an even cut between the bones with my serrated brisket knife. If I want a better presentation, I'll touch up the sauce after cutting.

 

[Hoss]

Damn a Judge??? Well damn you back, here's a 6.
Ed

Did not mean anything personal.Sorry.

 

[Gimmethecash]

Most of the time it's bone side up so I can see what I'm doing. The times I do sauce, I might do the vertical- but mostly still use the bone up.

Same here.

 

[tom b]

for the longest time I tried to make pretty ribs and cut meat side up, but gave that up so now it is bone up