Rib Cutting

vetmp · Feb 19, 2013

Hey all,

Every time I cook ribs, I let them sit for a little bit after I take them out (maybe 8-10 minutes) but when I go to cut them, they fall apart and slide off the bone. Am I not letting them sit long enough so I can get good solid cuts through the meat without it falling apart or what? I like ribs that come off the bone but, I would prefer the meat come off the bone during eating not cutting. Any advice?

Also, I have always been against electric knives. I always prefered regular ones but I see a lot of people (like Myron Mixon) using electric knives. What are the pros and cons of using one?

Thanks All

bbqbrett · Feb 19, 2013

My intitial thought is your ribs are overcooked so they are just sliding off the bone. I have actually gotten them like that in restaurants before.

As far as the knives go I have never used an electric one.so I really can't offer you an opinion on that, other than you need electricity or batteries to use one. That could be a con depending on your situation.

vetmp · Feb 19, 2013

I usually cook my ribs at 250 using 3-2-1. Do you think maybe I should switch to 2-2-1? Lower the temp a bit?

bruno994 · Feb 19, 2013

I use an electric knife at home and at comps. Works great for slicing ribs. As far as the meat coming off the bone so easily, I think BBQBrett nailed it, over done. I like mine to be fall of the bone, but there is a point there that is passes that and becomes a pile of meat. If your using the 3-2-1 method, try moving it back to a 3-1.5-1 schedule at 250 cook temp. This seems to work really well for me, tender with the occasional bone popping, but for the most part the meat is still on the bone. If your not using the last stage of the 3-2-1 method, the 1, then your not giving them that chance to fim back up a bit either.

mdboatbum · Feb 19, 2013

I agree with Brett. Cook them a little less and you should be able to slice them no problem. Electric knives are great, and for things like overcooked ribs, may be the best option. However, for anything that has a little more substance to it, a good sharp knife will get you the same result. I have an electric knife I got specifically to slice bread, and for that, it's fantastic. I've also discovered it makes extremely short work of cutting the backbone out of a chicken. Like under a minute to completely spatch a bird.

pgsmoker64 · Feb 19, 2013

vetmp said:
I usually cook my ribs at 250 using 3-2-1. Do you think maybe I should switch to 2-2-1? Lower the temp a bit?

What type of ribs? If you are cooking babybacks using 3-2-1 you are cooking them too long. 2-2-1 for baby backs. I use a modified 2-2-1 and go 2-1.5-1.5, this allows the bark to redevelop on the ribs.

You might also try a very sharp knife. Plus, if an electric does the trick I wouldn't get philosophical about it...use what works.

Good luck,

Bill

Dutch · Feb 19, 2013

vetmp- It sounds like your ribs were over-done. Go with the 2-2-1 method and you should see better results. Another option is to lower your cooking chamber temps to 225°. I like the ribs to have a slight tug and then a clean tear away without all of the meat coming off at once.

vetmp · Feb 19, 2013

Thank you. I'll try that next time.

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Rib Cutting

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