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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.

    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

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