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i pre-cut my ribs, does anyone else?

 
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Zmokin
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PostPosted: Wed Jul 31 13 11:23 am    Post subject: i pre-cut my ribs, does anyone else? Reply with quote

when searching on cooking ribs, it seems everyone cooks the whole slab. I like to slice my ribs into individual ribs. the benefits I find are: they cook up faster, I can get rub on more of the meat surfaces, and they are ready to serve when done, anyone can grab as many ribs as they want.

I also like to sauce mine near the end so the sauce gets nicely carmelized and thickened.

Does anyone else pre-cut their ribs before smoking them?
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DrunkPlumber
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PostPosted: Wed Jul 31 13 9:11 pm    Post subject: Reply with quote

I've actually never heard of anyone doing that.

How do you know when they're done, as the only real way to know is with the bend test?
Also, I would think they would either be like shoe leather or raw. Hard to cook in that unprotected state.
If you want them done fast, just use a pressure cooker. Sheesh. Rolling Eyes



Just sayin'.



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necron 99
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PostPosted: Wed Jul 31 13 11:27 pm    Post subject: Reply with quote

I've never heard of anyone doing this either, but whatever works for you, works. Your method definitely exposes the maximum meat surface area to the smoke.

I typically use rib racks to get the maximum amount of ribs in a cooker when I'm cooking ribs, so your method wouldn't work well for me.
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thsmoker
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PostPosted: Thu Aug 01 13 12:59 am    Post subject: Reply with quote

Never have either. How long do they cook and at what temps? Not sure I would know when they are done.

I assume you are talking about pork ribs and not beef ribs.

Have some pictures?
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jess
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PostPosted: Thu Aug 01 13 3:12 am    Post subject: Reply with quote

This is the way crockpot recipe books used to call for.... Rolling Eyes Rolling Eyes
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Zmokin
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PostPosted: Thu Aug 01 13 8:06 am    Post subject: Reply with quote

thsmoker wrote:
Never have either. How long do they cook and at what temps? Not sure I would know when they are done.

I assume you are talking about pork ribs and not beef ribs.

Have some pictures?


I don't have pictures, but I should in a couple of weeks.
actually I do the same, pork and beef, but I cook pork ribs much more often. Smoker at ~250 for 3 hours, you can tell they are done by the meat pulling back and the protruding exposed rib bone. I smoke for an hour, dip in bbq sauce and go another hour, wrap in foil for one more hour. I'll try and get pictures at all the stages when I cook them up for a car club gathering on Aug 17. I normally cook spare ribs.
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Smokergreg
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PostPosted: Sun Aug 18 13 7:05 am    Post subject: Reply with quote

I remember doing this when i was young kid and we had a gas grill with a back burner kinda thing for rotisserie that kinda glowed but used gas. I enjoyed them because they cooked very fast and got a good crunch all around. We boiled ribs in seasoned water which now i cringe at the thought of all the flavours i dumped down the sink. I think i will try them again on my days off but without the boiling and cooking as slow as i can.

Any recommendations for a rub?
have you tried using mustard and a rub? i think ill do a few like that.
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Zmokin
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PostPosted: Fri Sep 06 13 10:40 am    Post subject: Reply with quote

It took me awhile to send the pics I took to my computer.

A rack as purchased (I bought 4)




After cutting St. Louis Style and individual then adding dry rub




Going on the smoker, about 26 ribs per rack




I forgot to take anymore pictures until they were about 3/4 consumed.

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Zmokin
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PostPosted: Fri Sep 06 13 10:49 am    Post subject: Reply with quote

Labor Day weekend I smoked a 1/2 rack of Beef Spares (7 ribs) on my Egg without individual cutting. The rack had been trimmed up between the bones so there wasn't as much meat left as I expected. I was also trying out my new BBQ Guru controller which worked awesome to hold the temp right where I wanted and as I didn't cut them individually, I went with the 3-2-1 method. They came out very well. And then I froze the bones to save for canning beef broth in the future.
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dave from mesa
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PostPosted: Sat Nov 16 13 8:59 pm    Post subject: Reply with quote

Haven't tried doing them this way and probably never will but those look mighty fine. I won't turn down ribs cooked any way.

thanks
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