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New Rib Technique???

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    New Rib Technique???

    Anybody tried this? I always cut my butts in half to get more bark, but hadn't thought about doing it on ribs.


    I want to do that but not cut down the middle, I like to cut right up against the bones. More meat hanging off.


    • Stevehtn
      Stevehtn commented
      Editing a comment

    interesting idea and the concept is sound, but my take on this makes them more of an Hors d'oeuvre than a meal.... and people scarf up rib slabs fast enough as is!


      Meatheads Char Siu recipe does this, cooks quite a bit faster.


        sounds cool, I do think they would cook a lot faster and maybe dry out a little easer cuz different size ribs might cook differently


          Looks interesting. Probably worth a try sometime for the heck of it. Personally I like to taste the meat of the ribs, so I wouldn't want sauce or rub on the sides of each cut up rib, and as for smokiness, well, ribs aren't very thick to begin with so I think you get plenty of smoke leaving em whole. But of course my opinion on all of that. The best Q you've ever had is the best Q YOU'VE ever had- we all like different things. Definitely worth a try if you love the smoke, rub, and sauce


            Seems as though the pork taste would get drowned out by the amount of rub and sauce on each rib but, before I draw conclusions from conjecture, I think I'll try a slab this summer and see what gives. Certainly should cut cook time down considerably.


              I saw that recipe in an email and thought it would be too much work to turn the things. I might try it batches of 2-3 to keep the sizes more even and make them easier to handle.


                This website has a complete how to do separate ribs. http://www.smoking-meat.com/august-1...e-smoking-them



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