Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

New Rib Technique???

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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.

    https://www.evernote.com/l/AEj6znPCj...WsL-dpy5-VATpM

    #2
    I want to do that but not cut down the middle, I like to cut right up against the bones. More meat hanging off.

    Comment


    • Stevehtn
      Stevehtn commented
      Editing a comment
      Agreed

    #3
    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!

    Comment


      #4
      Meatheads Char Siu recipe does this, cooks quite a bit faster.

      Comment


        #5
        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

        Comment


          #6
          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

          Comment


            #7
            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.

            Comment


              #8
              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.

              Comment


                #9
                This website has a complete how to do separate ribs. http://www.smoking-meat.com/august-1...e-smoking-them

                Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Grilla Pellet Smoker proves good things come in small packages

                We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                Click here for our review on this unique smoker


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourácomplete review


                GrillGrates Take Gas Grills To The InfraredáZone


                GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

                Click here for more about what makes these grates so special


                The Pit Barrel Cooker May Be Too Easy


                The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                Click here to read our detailed review and the raves from people who own them


                Compact Powerful Sear Machine For Your Next Tailgater


                Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                Click here to read our detailed review and to order