So I see these pictures of HUGE bite marks on ribs......am I cutting them wrong? When I cut to serve the ribs I cut them right down the middle ( in between) of the bones. Should I cut them right next to the bone (say on the right side) then go to the next one and cut it next to the bone again and also on the right side of that one? Seem like you could get a lot bigger bite doing it this way......is this what I'm supposed to be doing? What do you guys do?
How do I cut ribs?
- Thread starter J. Wilson
- Start date
Clark "Harbormaster" Hodgson
TVWBB All-Star
I cut my ribs between the bones too.
There is a cut (I've heard it) called the Hollywood. Instead of cutting down the middle between bones, you cut right alongside the bone to the left and right of one bone, gives you twice as much meat per bone, but half as many bones.
Did that description make sense?
There is a cut (I've heard it) called the Hollywood. Instead of cutting down the middle between bones, you cut right alongside the bone to the left and right of one bone, gives you twice as much meat per bone, but half as many bones.
Did that description make sense?
Mike Drewery
TVWBB Super Fan
Also known as double cut, do what makes you happy there is no right or wrong way to enjoy ribs that you have smoked. Competition ribs may be a little different but that depends on the sanctioning body that hosts the competition.
Dwain Pannell
TVWBB Hall of Fame
If you are cutting them for a bunch of buddies coming over for a Beer and BBQ Game Watchin Party Hollywood cut would be perfect.
But if for a comp BLUF: They have to be able to fit in the turn in box while still looking attractive. Too much meat one one side or the other (or both) may prohibit this.
Most ribs I've seen in comps were cut down the middle and made to look like they were cut from the same rack which is pretty hard to do if using examples from different racks and cutting Hollywood style.
Most judges I know only take one bite because between the nibble of cracker and swig of water between examples, and all those examples to taste, there's no room to eat all of each offering which would be 6 chicken pieces, 6 rib bones, 6 pulled, chopped and/or sliced pork, 6 burnt ends, cubed and/or slices of brisket.
Add to that the judge will want to take the bite to the bone to see if it is bite through tender without being over or under done and to see the reaction of the bone.
But if for a comp BLUF: They have to be able to fit in the turn in box while still looking attractive. Too much meat one one side or the other (or both) may prohibit this.
Most ribs I've seen in comps were cut down the middle and made to look like they were cut from the same rack which is pretty hard to do if using examples from different racks and cutting Hollywood style.
Most judges I know only take one bite because between the nibble of cracker and swig of water between examples, and all those examples to taste, there's no room to eat all of each offering which would be 6 chicken pieces, 6 rib bones, 6 pulled, chopped and/or sliced pork, 6 burnt ends, cubed and/or slices of brisket.
Add to that the judge will want to take the bite to the bone to see if it is bite through tender without being over or under done and to see the reaction of the bone.
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James Lake
TVWBB Emerald Member
You're supposed to cut the rack before serving???? I had no idea, might make them a little easier to eat.
Brian Johnson
TVWBB Pro
Cut them right down the middle, unless you're serving them to me, in which case cut the slab right down the middle (only so it doesn't overhang the edge of my plate).
I was just thinking, "wait, why are you cutting the ribs again?" lol
I have absolutely no comp. experience, and typically when I cut my ribs I do it in 2-3 bone sections anyway. I've been cutting right next to a bone, but that's mosltly because I've been coiling my ribs so they aren't flat when I go to cut and it's just easier. So I would say cut them however you want to unless you're competing.
Dang it... now I want ribs!
Robert McGee
TVWBB Gold Member
I have been slicing my ribs right down the middle between the bones with a slicing knife. It works fine. However, recently while visiting my son, I cooked up a bunch of ribs. After they came off the Mini Smoker, he sliced them up. He used a pair of kitchen shears (the kind that you use to splatchcock a chicken) and they worked even better than the knife. I may just have to go "all girly"
and start using the scissors, my self.
You have to admit, that a plate of ribs sliced between the bones DOES look mouth watering good, huh?!
These were sliced with poultry shears...
FWIW
Dale53
and start using the scissors, my self. You have to admit, that a plate of ribs sliced between the bones DOES look mouth watering good, huh?!
These were sliced with poultry shears...
FWIW
Dale53
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John Bridgman
TVWBB Super Fan
That's a great idea. Sold !!
Presumably the bits of meat still attached to the "not-used" bones become cook's treat ?
At home, serving multiple folks, I will cut as close to the middle between bones as I can. If I'm in a hurry, I don't pay particular attention.
As a judge, contrary to Dwain's experience, I like getting a Hollywood cut rib. I think it's a more attractive and appealing cut and I've been on the receiving end of several samples of them, so I know they'll fit in a box. I'm going to take two bites of a rib, at least, from opposite ends and sides. I think I get a better overall impression of the sample that way.
As a judge, contrary to Dwain's experience, I like getting a Hollywood cut rib. I think it's a more attractive and appealing cut and I've been on the receiving end of several samples of them, so I know they'll fit in a box. I'm going to take two bites of a rib, at least, from opposite ends and sides. I think I get a better overall impression of the sample that way.
Clark "Harbormaster" Hodgson
TVWBB All-Star
That's it! Not a "Hollywood" cut, it's a "Cadillac" cut!
Bill Farmer
TVWBB Super Fan
I have heard it called the "Judges" cut.
