Page 83 - Amazing Ribs - Book
P. 83
For serving, sometimes we just cut a slab in half and give each guest a half slab. When we have a crowd of people and a lot of other food, or for competitions, we slice the slab into indi- vidual bones. This is hard to do with the meat side up because it is hard to find the middle between the bones, so there are two strategies. One technique is to flip the slab upside down. Unfortunately this will often remove sauce and mess up the beautiful sheen. Another technique is to stand the ribs on one long end and slice downward between the bones. It’s a little tricky to get a good cut this way and you have to be careful the slab doesn’t slip and you slice off a finger.
Sometimes, in competition, pitmasters will run the knife along the bone making every other bone extra meaty on both sides;
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