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Rib plating question
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Brokersmoker
Posts: 646
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?
Comments
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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
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At that point, I'd try to follow the bone on one side with my knife...Kent Madison MS
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We don't plate.
We put them on the table buffet style along sides
Serve yourself and be careful when reaching for something. -
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~thirdeye~Barbecue is not rocket surgery -
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.
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That's how I do it. The thin end of the ribs never make it to the guests. Thems are mines!
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Man, those look good!
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Well, if it really is fall off the bone, they are overdone. Just pull them sooner, plate and eat!
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