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Rib plating question

BrokersmokerBrokersmoker Posts: 646
edited 2:48AM in EggHead Forum
When you have made fall off the bone ribs how do you slice and or plate in a good looking plate instead of making it look like pulled pork?


  • 2Fategghead2Fategghead Posts: 9,623
    I mostly cook spare ribs trimmed St Louis style. Although I do cook them fall off the bone I try not to let them get where I can't slice them. Perhaps a sharp knife will help. You got any pic's? I come back with some pic's for you. Tim

    I don't foil my ribs. I smoke them 235 degrees and they usually go about 5 hours for me.

    Here was some fall off the bone

  • BBQMavenBBQMaven Posts: 1,041
    At that point, I'd try to follow the bone on one side with my knife...
    Kent Madison MS
  • We don't plate.

    We put them on the table buffet style along sides

    Serve yourself and be careful when reaching for something. B)
  • thirdeyethirdeye Posts: 7,428
    I will cut them into double rib portions, this reduces the number of cuts by 1/2.

    This theory also works if you cook a brisket too tender, just make thicker slices.
    Happy Trails

    Barbecue is not rocket surgery
  • HungryManHungryMan Posts: 3,470
    I think "Fall of the bone is overcooked" I would still try to cut the ribs up so it does not look like pulled pork.
  • HungryManHungryMan Posts: 3,470
    That's how I do it. The thin end of the ribs never make it to the guests. Thems are mines!
  • Gator Bait Gator Bait Posts: 5,244
    Man, those look good! Drool_20.gif

  • PhilsGrillPhilsGrill Posts: 2,256
    Well, if it really is fall off the bone, they are overdone. Just pull them sooner, plate and eat!
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