Cutting ribs after smoking

[FloridaPanther]

I have made ribs many times, but I am always frustrated because they don't cut neatly after cooking. I will wait 15 mins for them to cool a bit--but perhaps I'm not waiting long enough? I don't think the issue is my knife. I notice that day-after-ribs out of the refrigerator cut easily and you get great looking individually cut ribs. Why can't I get a cut that looks like that after cooking?

Thanks!

 

[TNJAKE]

I turn the ribs meat side down then cut in between the bones from bone side. Also what doneness level are you finishing at? Fall off bone or a little tug? Fotb is always gonna be a messy cut unless your knife is razor sharp

 

[gmc2003]

I stand them up on their side with the bones facing me using my long tongs. Slice in-between the bones so I get meat on both sides.

Chris

 

[BigW.]

I'd try cooking a bit less and using a big knife. More of a chop instead of sawing back and forth. You can also cut first, season then cook. There are several threads here on cooking single ribs. Certainly speeds up the process.

 

[jcam222]

Try using a granton edge slicer like those used to slice brisket. Game changer.

 

[TNJAKE]

Try using a granton edge slicer like those used to slice brisket. Game changer.

Yep that’s what I use. The long blade really helps

 

[thirdeye]

Spray some hot water on your cutting board, or paint with a little sauce... flip the ribs bone side up... then you adjust your slicing angle so the knife is parallel to the bones.

 

[JKey]

I know the pain of the bad/sloppy cut. My household and guests prefer fall off the bone baby back ribs. Once the temp gets too high, I can not get a clean slice.

I have altered my technique and I can get clean cuts and as tender fall off the bone as I ever want. I'll smoke in smoker 2.5-3hrs until I feel they have enough smoke. I'll then take off the racks and individually slice BEFORE I wrap. Usually internal temp is 160-170. Can easily still get a nice clean slice at the lower temp. Then I proceed with my wrap stage to "overcook" and take 200+ for the fall off the bone ultimate tenderness. Once satisfied with toothpick tenderness, apply with sauce of choice and heat briefly to set the sauce. You CAN have the best of both worlds!