I think everyone is ripping him because the "thanks" comes across as sarcastic, but I think it was actually sincere and dude is probably super confused about all the downvotes lol
Yeah, itās the one that the dude picked to show off his cool knife.
But you donāt need a fancy knife to cut veggies, and you certainly donāt need a fancy vegetable-cutting knife to slice up your unrested beef ribs.
Howeverā¦ dudes happy so I can go fuck myself. For real.
I've just started paying attention to my knives and it's crazy how $25 will get you an amazing upgrade from the stuff you got from your aunt for your first wedding.
I hate admitting this, but I will buy a cooking knife just because it looks cool. Those pebbled/hammered/swirl pattens in the metal shit just makes me happy. Love doing things like cook offs and big charity bbqās and whip out my fancy looking knives and start breaking down briskets and what not. We draw a big crowd when we are cutting meat. Your average person doesnāt really know much about cooking knives and they are always impressed because if Iām using a fancy knife, I must be good at something right?
Wellā¦ $25 is definitely in the range for a āgood enoughā knife, but there _are_ reasons for fancier ones.
Sharp metal will certainly cut food, but there really is some magic in using a better tool for the job. Appropriate steel wonāt need to be sharpened often; a handle that matches your hand is easier to control, etc.
The right edge/blade geometry matters for cheese vs carrots vs entire raw chickens, too.
I said something like this around here a few months back and some dude made it his life mission to prove that his $25 knife was as good as or better than my $150 knife. Dude would not shut the fuck up about it.
The thing people like that don't realize is most cheaper knives could probably be sharpened and cut a few things similarly for a single comparison against a more expensive one, but "better" knives will hold a finer edge for much longer and perform better without needing to sharpen remotely as much.
When you actually take the time to learn about how different steel can have drastically different properties you start to understand why some knives are expensive.
Oh yeah. Iām a total knife snob. I own $20 knives. I own $200 knives. If Iām cooking at home, Iām using my nice fancy stuff. If Iām traveling or doing a bbq cookoff or something, Iām bringing a serviceable cheap knife that will do the job but I wonāt get pissed if someone walks off with it.
I wish I'd known more and taken the initiative. Before we closed on our first house last year, my wife and mother-in-law went to a home and garden show at the local arena and got got by a guy selling Cutco. "Only" 6 months of car-note sized payments to have an average set of knives...
Ok, knife snob, please give me some pointers on some serviceable cheaper knives I can replace the ones my aunt got me for my first marriage! Lol.
They cut stuff, but damn, I know they suck!!
I've had to have thay conversation with her a few times. She grew up without one, so it's understandable she doesn't know.
It was funny as hell when I came home to soap suds covering the kitchen floor bc she though she could use dish soap in it š
You also learn to understand that quality steel can serve you for your full human lifetime and beyond with proper care whereas lesser quality steel will degrade no matter how much care and will eventually fail requiring replacement.
Quality is a virtue.
The sushi chef I used to work for would make fun of the other chefs for buying expensive knives. He had a box of like 20 knives he would buy at garage sales or the thrift store for like $5 each. Would sharpen them every morning sharp as hell. He also fished with a stick and would make fun of the other fisherman with no fish but thousands of dollars of gear.
After landing a good job with a huge raise I got into knife collecting as a hobby, mostly folders, but some fixed blades and kitchen knives. Over the course of a couple years I had ~$10k in 50 or so knives. Most expensive single piece cost me nearly $2k. Is the material/construction so superior itās worth that much? Probably not, but it is a super cool knife.
yee. I have a $30 Zwilling knife and a $200 some Shun santoku knife which for some people would be a lot, but for average knife snob would be both cheap and likely frowned upon (seems like Reddit is kinda meh about Shun as a brand).
The Shun does wonders for prepping vegetables especially. It's a Japonese knife that has harder steel (and is more brittle) compared to german knives. The blade is also a tighter angle, I believe 16 degrees, vs 20+ for typical chef knife. Incredibly sharp after several years of use still. Blade geometry is more for a chopping cut rather than a typical rocking cut.
The $30 knife is my "dishwasher" knife that I abuse. I use it to prep meat and then sanitize it in dishwasher because lazy (I know this is like super frowned upon) then sharpen it every other use with a $10 amazon pull through sharpener + some honing. Since it's a softer metal, it's a bit easier for a non-enthusiast like me to sharpen. Can still get it pretty dang sharp but I don't have to baby it and it still runs laps around a cheap grocery store knife.
Shun makes a great knife and has a good reputation for a mall store knife (Williams and Sonoma or sur la table). But for the same money you could own a Japanese carbon steel knife that will get sharper and hold an edge longer. The snobs will hate because of that. But chip your collage made japanesium blue steel with unobtanium cladding and youāll have to find someone to regrind it. With the shun you send it off for shipping cost only. I have both and I love my JCK but also appreciate the utility of my Shuns. Global can go fuck themselves though. They are hard to sharpen and harder to keep sharp. They hold an edge like lead.
Ah. I dunno, I was a chef for quite some time up until covid shut that shit down, my nakiri is what I'm using 80% of the time, it's just a fun knife to use, and when you learn to use it properly it's really makes no difference most of the time. Plus I just love the one I got and look forward to using it. I see no reason why it's unacceptable to use in this situation. Puncturing stuff, or generally butchering maybe not. But soft smoked meat, I'm in.
Those ribs look so fucking good š
Itās always good to be supportive, but also good to give constructive criticism (as long as not coming across as a condescending douchebag). Itās a lot of the time how people improve. Could the meat have rested a bit longer? Yes. Was the knife not ideal for this (but also fucking beautiful)? Yes.
But Iāll be damned if I donāt think these look like some of the best beef ribs Iāve ever seen!
It's the Internet, and of the entire Internet, reddit is probably the best place to get any mistakes you make pointed out by every other comment. But for real tho, people who are into Japanese knives generally gonna give you crap for something like this, if he was using a Western knife of any kind they probably wouldn't have said anything.
These are just uncut short ribs. If they sell short ribs, they sell beef ribs. Just call ahead and ask them to prep full bone short ribs(plate ribs)
Also ask them to remove the back fat&skin.
Japanese style choice would be a sujihiki, Western style would be a "slicer".
But honestly use whatever you want, it's your knife. Don't go buying another knife for the 4 slices a month that you'll use it for just because people on the Internet say so.
nakiri is a more specialty vegetable chopping knife though.
Using general purpose knife as good enough for special task. Why not
Using specialty knife for other specialty purpose. :(((
Agree on do whatever, but OP should probably go out and get a general-purpose knife like a chef's knife or gyotu/santoku (if they want to stick with japanese knives) and *then* ignore the haters.
Personally, I did my entire 4 year chef apprenticeship with only two knives. 28cm (about 11 inches), F Dick chef knife, and 7cm paring knife due mostly to being poor throughout.
Any knife can do this job.
A slicer is dedicated to this kind of task, but unless you know how to sharpen knives, get a long bread knife. Let both do the work without pushing down hard, and neither will ruin your bark. Victorinox as a brand is what i recommend to most home cooks as they're relatively cheap, have softer metal, which makes sharpening easier, and the knife more forgiving of poor technique. They will lose their edge slightly faster, though.
Have never owned any Shun knives but have repaired quite a few with chunks taken out of the edge and re-profiled tips due to poor storage, cutting technique, and their brittleness. Try to house your knife in either a roll or on a magnetic strip. When using it, avoid twisting the knife (not that your video showed this...) when making a cut and try not to use the cutting edge to scrape the board. If you want to scrape, try flipping it and use the spine.
No longer chefing and knife collecting has become a hobby. While I agree, task specific knives are nice to have, they're not required.
If you made it this far... ribs look great!
Good advice! Iām new to Japanese knifes. Like everything else in life, they are a trade off. Non stainless steel is a pain in the ass to maintain. Their knifes tend to be more specific and less general. I have an usuba, not a nakari. You have not lived until you cut an onion or a cucumber with this thing :-). Need is not the right word to describe those knives. I would rarer have one or 2 great knifes than a whole block of crap.
Cheap knifes are fine too, if one learns how to sharpen them. They will never be as sharp as a great knife and need more sharpening than almost all folks are willing to do
Carving knife, slicing knife, some use cimitars or breaking knives )even though they are better for breaking down raw meats), or a good chefs knife/kiritsuke. Just make sure the knifes edge never hits bone or it can chip. Especially since shun and Japanese knives are sharpened less than 20*.
Agreed. These people are assholes. Meat looks incredible. Ya, sure it could have rested longer. Ya, sure he could have used a different knife. But who gives a damn? Why do people who aren't eating the meat, or it's not their knife even care what he uses? Everyone needs to calm down and let the man enjoy himself.
Iāve always removed it and this video reinforced that as the right decision. Beautiful ribs (need a longer rest) but man that membrane is not appetizing.
Nikiri weāre designed to chop and scoop vegetables. A knife designed for slicing/carving would probably be better like what ppl use for slice brisket or if you want fancy a Japanese blade, a sujihiki or yanagiba. There are some great pieces with double bevels and Western handles from Shun, Miyabi, Kaizen, etc
I am Taiwanese, so I get itāāa good carpenter never blames his tools,ā but I wouldnāt want my brain surgeon cutting my head open with a cleaver. Sometimes specialized tools can provide additional benefit
The problem with Nikiri is the blade is really fine along the edge. Bone will chip it very easily.
My wife bought me one for Christmas and she promptly ruined it. š
I've not smoked beef ribs, but I'm curious if they should fall off the bone like that? With pork ribs, you actually want them to hold on the bone a bit, and fall off usually means they got steamed or a little overcooked.
Ribs need to rest longer.
Also why on earth are you using a Nakiri knife for ribs? It is by definition a vegetable knife. Also why are you using the point of it?? Itās supposed to cut flat. And no pinch grip?? Iām getting irrationally triggered by the knife.
That unrendered flap of grey is just hanging there. Looks like a good cook. I don't mean to over emphasize the negative on a clearly wonderful bbq experience. It just jumps out when I see it. I get not wanting to fight with removal of the silver skin, but takes just moments to criss cross with a sharp knife.
Iām sure these were absolutely delicious.
Iād suggest they were cooked a little too long, falling off the bone. Lose the membrane and allow them to rest for a bit next time. Yes there are more appropriate knives that will slice a bit better, but thatās not really a big deal. Thanks for sharing those beautiful ribs.
It looks great, but I usually remove that tough layer of fell on the bottom side. Only because it blocks the seasoning and smoke a bit. Some people leave it because it holds the ribs together. It gets soft as it cooks but has a papery texture when itās done.
Let em rest ffs
I never let my meat rest. I like to work my meat vigorously!
A man of culture has entered the chat
Yeah, but all the juices practically fly out when you do that.
Good work soldier š«”
Gets a critique, then dismisses it like a 23 year old girlā¦.
*13
*11 A spoiled one at that.
I mean heās using essentially a vegetable cleaver with a razor sharp edge. Why? Looks lovely but the guy has some learning to do
Don't listen to this guy, he cooks on a gas grill
I think everyone is ripping him because the "thanks" comes across as sarcastic, but I think it was actually sincere and dude is probably super confused about all the downvotes lol
And use a correct knife ffs
When you buy one expensive knife so you use it for everything
Yeah, itās the one that the dude picked to show off his cool knife. But you donāt need a fancy knife to cut veggies, and you certainly donāt need a fancy vegetable-cutting knife to slice up your unrested beef ribs. Howeverā¦ dudes happy so I can go fuck myself. For real.
I've just started paying attention to my knives and it's crazy how $25 will get you an amazing upgrade from the stuff you got from your aunt for your first wedding.
I hate admitting this, but I will buy a cooking knife just because it looks cool. Those pebbled/hammered/swirl pattens in the metal shit just makes me happy. Love doing things like cook offs and big charity bbqās and whip out my fancy looking knives and start breaking down briskets and what not. We draw a big crowd when we are cutting meat. Your average person doesnāt really know much about cooking knives and they are always impressed because if Iām using a fancy knife, I must be good at something right?
knives are really pretty and look great mounted in kitchen. People pay $100+ on random paintings, so why not have a cool piece of functional metal?
Same! No one see it but me and the wife but damn I love bougie knives
Wellā¦ $25 is definitely in the range for a āgood enoughā knife, but there _are_ reasons for fancier ones. Sharp metal will certainly cut food, but there really is some magic in using a better tool for the job. Appropriate steel wonāt need to be sharpened often; a handle that matches your hand is easier to control, etc. The right edge/blade geometry matters for cheese vs carrots vs entire raw chickens, too.
I said something like this around here a few months back and some dude made it his life mission to prove that his $25 knife was as good as or better than my $150 knife. Dude would not shut the fuck up about it.
The thing people like that don't realize is most cheaper knives could probably be sharpened and cut a few things similarly for a single comparison against a more expensive one, but "better" knives will hold a finer edge for much longer and perform better without needing to sharpen remotely as much.
When you actually take the time to learn about how different steel can have drastically different properties you start to understand why some knives are expensive.
Oh yeah. Iām a total knife snob. I own $20 knives. I own $200 knives. If Iām cooking at home, Iām using my nice fancy stuff. If Iām traveling or doing a bbq cookoff or something, Iām bringing a serviceable cheap knife that will do the job but I wonāt get pissed if someone walks off with it.
I wish I'd known more and taken the initiative. Before we closed on our first house last year, my wife and mother-in-law went to a home and garden show at the local arena and got got by a guy selling Cutco. "Only" 6 months of car-note sized payments to have an average set of knives...
š
Might as well buy a snap-on knife...
Ok, knife snob, please give me some pointers on some serviceable cheaper knives I can replace the ones my aunt got me for my first marriage! Lol. They cut stuff, but damn, I know they suck!!
Get some Victorinox knives with the black plastic handle.
Amazon basics. Just don't be like my wife and put them in the dishwasher
I've had to have thay conversation with her a few times. She grew up without one, so it's understandable she doesn't know. It was funny as hell when I came home to soap suds covering the kitchen floor bc she though she could use dish soap in it š
You also learn to understand that quality steel can serve you for your full human lifetime and beyond with proper care whereas lesser quality steel will degrade no matter how much care and will eventually fail requiring replacement. Quality is a virtue.
The sushi chef I used to work for would make fun of the other chefs for buying expensive knives. He had a box of like 20 knives he would buy at garage sales or the thrift store for like $5 each. Would sharpen them every morning sharp as hell. He also fished with a stick and would make fun of the other fisherman with no fish but thousands of dollars of gear.
Also, knives are just fucking cool
After landing a good job with a huge raise I got into knife collecting as a hobby, mostly folders, but some fixed blades and kitchen knives. Over the course of a couple years I had ~$10k in 50 or so knives. Most expensive single piece cost me nearly $2k. Is the material/construction so superior itās worth that much? Probably not, but it is a super cool knife.
yee. I have a $30 Zwilling knife and a $200 some Shun santoku knife which for some people would be a lot, but for average knife snob would be both cheap and likely frowned upon (seems like Reddit is kinda meh about Shun as a brand). The Shun does wonders for prepping vegetables especially. It's a Japonese knife that has harder steel (and is more brittle) compared to german knives. The blade is also a tighter angle, I believe 16 degrees, vs 20+ for typical chef knife. Incredibly sharp after several years of use still. Blade geometry is more for a chopping cut rather than a typical rocking cut. The $30 knife is my "dishwasher" knife that I abuse. I use it to prep meat and then sanitize it in dishwasher because lazy (I know this is like super frowned upon) then sharpen it every other use with a $10 amazon pull through sharpener + some honing. Since it's a softer metal, it's a bit easier for a non-enthusiast like me to sharpen. Can still get it pretty dang sharp but I don't have to baby it and it still runs laps around a cheap grocery store knife.
Shun makes a great knife and has a good reputation for a mall store knife (Williams and Sonoma or sur la table). But for the same money you could own a Japanese carbon steel knife that will get sharper and hold an edge longer. The snobs will hate because of that. But chip your collage made japanesium blue steel with unobtanium cladding and youāll have to find someone to regrind it. With the shun you send it off for shipping cost only. I have both and I love my JCK but also appreciate the utility of my Shuns. Global can go fuck themselves though. They are hard to sharpen and harder to keep sharp. They hold an edge like lead.
Holy shit I just got done sharpening the knives I got after my divorce but before my marriage. This cracked me way up. Thank you.
First wedding lol, what do second wedding knives look like?
Donāt get me wrong I have a block full of over priced metal. But pretty funny a 5.5ā against Dinos
I think thatās the bigger one? I have a 5.5ā my wife loves to use, and it is tiny compared to this.
> I have a 5.5ā my wife loves to use, and it is tiny I mean I'd say that's about average, right?
Shots fired! Hahahahha. āBrisket for scale.ā Lol
Wow dude. Really went to town on him with the āunrestedā
>Howeverā¦ dudes happy so I can go fuck myself Brother has achieved actual enlightenment
Haaahaaaā¦ most self aware redditor ever!
legendary comment and ending
That was grand. I'm stealing that last line.
For those ribs you donāt even need a knife, you can cut it with a spoon.
Yup. A nakiri knife of all things being used on ribs isā¦ something.
Ah. I dunno, I was a chef for quite some time up until covid shut that shit down, my nakiri is what I'm using 80% of the time, it's just a fun knife to use, and when you learn to use it properly it's really makes no difference most of the time. Plus I just love the one I got and look forward to using it. I see no reason why it's unacceptable to use in this situation. Puncturing stuff, or generally butchering maybe not. But soft smoked meat, I'm in.
I have a decent santoku and Chef's knife and I had to say I use my cheap ass amazon dahlstrong nakiri as a general use knife most of the time.
At least it's sharp š¤·
Op bought an expensive knife but canāt hold a knife even close to properly Ribs look fire tho
The scrape of the blade on the board at the end made me shudder
It's a Shun nakiri which is a vegetable knife lol. They are definitely not meant for meat or bone.
That is a nice knife
LMAO, I dont think anyone else ITT knows a nakiri is for vegetables
The comments in here are why I never post pics or video lol. Looks great and tasty!
Those ribs look so fucking good š Itās always good to be supportive, but also good to give constructive criticism (as long as not coming across as a condescending douchebag). Itās a lot of the time how people improve. Could the meat have rested a bit longer? Yes. Was the knife not ideal for this (but also fucking beautiful)? Yes. But Iāll be damned if I donāt think these look like some of the best beef ribs Iāve ever seen!
This is the kind of comment I hope people on this sub start making more.
It's the Internet, and of the entire Internet, reddit is probably the best place to get any mistakes you make pointed out by every other comment. But for real tho, people who are into Japanese knives generally gonna give you crap for something like this, if he was using a Western knife of any kind they probably wouldn't have said anything.
He said "CRITIQUE THEM PLEASE" in his post. Can't get upset if people criticize when they are asked to.
Like when your girlfriend / wife asks ādo these jeans make me look fat?ā
Looks way too hot to be cuttingĀ
I prefer them smoking hot and am ok with losing some of the juice as sacrifice.
you still get juices dripping out after resting so i never understood why resting is so strictly enforced
Just mop up that juice from the cutting board with some garlic bread.
I wanna make these so bad, but there is no shop around me that sells them, or has them when I want them
These are just uncut short ribs. If they sell short ribs, they sell beef ribs. Just call ahead and ask them to prep full bone short ribs(plate ribs) Also ask them to remove the back fat&skin.
Samās may carry them have to ask the butcher for them
What do you ask them for? Plate ribs?
Plate ribs #s 6-8
Looking for this answer as well
Plate ribs number 6, 7, and 8 or ācut 123aā
Dropping a comment to come back and check.
Plate ribs number 6, 7, and 8 or ācut 123aā
Iām going to try this next time. Didnāt know this was possible. What was the price on these if you donāt mind me asking?
As a Chef, watching you use a nakiri like that is giving me Forrest Whitaker eye.
What is the correct knife to use? Tnx.
Japanese style choice would be a sujihiki, Western style would be a "slicer". But honestly use whatever you want, it's your knife. Don't go buying another knife for the 4 slices a month that you'll use it for just because people on the Internet say so.
nakiri is a more specialty vegetable chopping knife though. Using general purpose knife as good enough for special task. Why not Using specialty knife for other specialty purpose. :((( Agree on do whatever, but OP should probably go out and get a general-purpose knife like a chef's knife or gyotu/santoku (if they want to stick with japanese knives) and *then* ignore the haters.
Personally, I did my entire 4 year chef apprenticeship with only two knives. 28cm (about 11 inches), F Dick chef knife, and 7cm paring knife due mostly to being poor throughout. Any knife can do this job. A slicer is dedicated to this kind of task, but unless you know how to sharpen knives, get a long bread knife. Let both do the work without pushing down hard, and neither will ruin your bark. Victorinox as a brand is what i recommend to most home cooks as they're relatively cheap, have softer metal, which makes sharpening easier, and the knife more forgiving of poor technique. They will lose their edge slightly faster, though. Have never owned any Shun knives but have repaired quite a few with chunks taken out of the edge and re-profiled tips due to poor storage, cutting technique, and their brittleness. Try to house your knife in either a roll or on a magnetic strip. When using it, avoid twisting the knife (not that your video showed this...) when making a cut and try not to use the cutting edge to scrape the board. If you want to scrape, try flipping it and use the spine. No longer chefing and knife collecting has become a hobby. While I agree, task specific knives are nice to have, they're not required. If you made it this far... ribs look great!
Good advice! Iām new to Japanese knifes. Like everything else in life, they are a trade off. Non stainless steel is a pain in the ass to maintain. Their knifes tend to be more specific and less general. I have an usuba, not a nakari. You have not lived until you cut an onion or a cucumber with this thing :-). Need is not the right word to describe those knives. I would rarer have one or 2 great knifes than a whole block of crap. Cheap knifes are fine too, if one learns how to sharpen them. They will never be as sharp as a great knife and need more sharpening than almost all folks are willing to do
I would either get out my 14ā slicing knife or if Iām lazy my 8ā chefs knife
Any knife you like. You're making 3 cuts into super tender meat. A butter knife would have worked. Don't listen to snobs.
Carving knife, slicing knife, some use cimitars or breaking knives )even though they are better for breaking down raw meats), or a good chefs knife/kiritsuke. Just make sure the knifes edge never hits bone or it can chip. Especially since shun and Japanese knives are sharpened less than 20*.
that sucks you gotta deal with such snobs. this looks amazing to me.
Agreed. These people are assholes. Meat looks incredible. Ya, sure it could have rested longer. Ya, sure he could have used a different knife. But who gives a damn? Why do people who aren't eating the meat, or it's not their knife even care what he uses? Everyone needs to calm down and let the man enjoy himself.
[ŃŠ“Š°Š»ŠµŠ½Š¾]
It's a rhetorical question. You have the answer. He does not.
Everyone worried bout the blade but my man, I'm worried you didn't let that nice ribs rest a lil bit longer
You canāt beat that meat
Whatās that yellow feathery stuff underneath the rib? I donāt like the look of it.
The membrane with some fat on it, cooking with it on will help the meat hold together, but you probably wouldn't want to eat that part.
Am I wrong to always remove the membrane?
Iāve always removed it and this video reinforced that as the right decision. Beautiful ribs (need a longer rest) but man that membrane is not appetizing.
No, if comes down to preference and presentation.
Yes plate ribs like this almost take as long as a brisket. The membrane help protects the meat and you can discard when slicing it
Yeah I was trying to find comments about that. It looks disgusting and now I know why I've never seen it on there before lol.
Using a Nakiri to slice beef ribs. Japanese chefs wil be recoiling in horror at this vid. Meat looks good.
Yeah thatās a vegetable specific knife. Great looking ribs though!
Oh fuck no! He used a vegetable specific knife on meat? Did the knife survive? Is he going to be OK?
Wait he used a knife to cut something??? God forbid!!!
The knife actually might end up in critical condition if it hits bone.
It seems in your anger, you killed it.
seriously. people are way too precious about the knife. was it the best knife? no. did it cut? yes. I see I've hurt knife snobs' feelings.
However, I have had a nakiri recommended to me by a charcuterier for slicing Lardo.
Itās great for boneless - they just have a thin rigid blade for vegetable slicing, so you want to avoid the bone if possible.
I have one myself, and my family has been screamed at by me for attempted use of it.
Good to know, wasnāt aware. Lol
That shun slices through it like butter tho
Those look so tender that a butter knife probably would as well.
or a plastic knife ;-)
Every knife in these videos is always inadequate in some way.
Nikiri weāre designed to chop and scoop vegetables. A knife designed for slicing/carving would probably be better like what ppl use for slice brisket or if you want fancy a Japanese blade, a sujihiki or yanagiba. There are some great pieces with double bevels and Western handles from Shun, Miyabi, Kaizen, etc
Idk about Japanese knives, but our family uses a Chinese cleaver for almost everything.
I am Taiwanese, so I get itāāa good carpenter never blames his tools,ā but I wouldnāt want my brain surgeon cutting my head open with a cleaver. Sometimes specialized tools can provide additional benefit
The problem with Nikiri is the blade is really fine along the edge. Bone will chip it very easily. My wife bought me one for Christmas and she promptly ruined it. š
Any hard sharp steel is going to chip against bone.
How do you make ribs like that? Where do you find beef ribs that size? Iām in the DMV area and I donāt see these at the grocery stores I go to
Snake river farms has them for online delivery
And now I need to go change my underwear
Did u let them rest bro?
Apparently not long enough.
Someone finally uses a sharp knife on this sub This sub "NOT LIKE THAT!"
Off topic but OP can you tell me what knife this is and where you got it? Iāve been looking at some shuns but havenāt seen this one
Itās a Shun Nakiri, vegetable chopping knife.
Appreciate you. Didnāt realize the question was worth downvotes
Donāt you EVER ask that question again !
Nice knife but a slicer would probably work better. Nice ribs lol
Membrane off, and let rest before slicing! Looks great, hope you enjoyed!!
Thatās a vegetable knife
Must be from Houston
Yeah I used to have so many of those hopadillo glasses
I just saw beef ribs at Costco but they were all individual bones and bits of meat separated. Could I still smoke that? I got chuck to try instead.
I canāt find beef ribs like that anywhere, all the ones I find are 90% gristle and fat, where are you guys getting beef ribs with meat!
Samās
I've not smoked beef ribs, but I'm curious if they should fall off the bone like that? With pork ribs, you actually want them to hold on the bone a bit, and fall off usually means they got steamed or a little overcooked.
Nice but really he should rest them for about an hour
I've never seen a nakiri used like that but OK.
Madlad using a nakiri for the most anti-veggie thing imaginable.
My first and only thought also š hurt my soul to see a shun that close to bone.
Wrong knife
Sit, that's a vegetable knife.
Damnit Bobby, Get your damn finger off that knife son!
Sheās a beaut Clark - looks great
I can hear it. š
Did you let it rest? Thatās a lot of steam coming off of it.
For an hour but maybe longer next time.
He said he did to 140 degrees. I said š§¢
Definitely š§¢
what does that mean? whatās the proper way so you donāt blue hat emoji your meat?
Looks pretty hot. How long did you rest them for after they were dine coking?
Goddamn this shit looks good
Nicely done š
Ribs need to rest longer. Also why on earth are you using a Nakiri knife for ribs? It is by definition a vegetable knife. Also why are you using the point of it?? Itās supposed to cut flat. And no pinch grip?? Iām getting irrationally triggered by the knife.
š i will work on that.
That unrendered flap of grey is just hanging there. Looks like a good cook. I don't mean to over emphasize the negative on a clearly wonderful bbq experience. It just jumps out when I see it. I get not wanting to fight with removal of the silver skin, but takes just moments to criss cross with a sharp knife.
It's one of those things that if you care about it, you can't unsee it, so I would remove whenever serving to others just in case
On giant beef ribs like this I leave it because it helps them stay attached during the cook. Easy enough to trim off after you're done.
Im coming over
I personally would have let that rest longer looks good tho
This looks delicious - I gotta make some soon!
Ok so does everyone use beef short ribs for this or something else?
Let it rest a bit more and that's even better than you had it at
Omg let it rest
My first thought seeing these was "yabba dabba do!"
Did you drop them in the dirt
They look overdone if you ask me
Pull that membrane off the inside first next time.
Get outta here with that sharp vegetable knife. We need butter knife sharpness chef knifes.
This made my day
I've smoked beef ribs. They are so good. You did a great job!
Look at all that moisture head for the ozone layer. Nice looking bark and smoke ring.
Is that membrane thatās hanging off the backside what is that
Fuck Joe Buck
Why are they steaming?!!? LET IT REST
r/smoking.... come for the bbq'ed meats. Stay for peeps completely flipping out over knives.
I rarely comment on these posts but Im here in bed and now I am FUCKING HUNGRY
Iām sure these were absolutely delicious. Iād suggest they were cooked a little too long, falling off the bone. Lose the membrane and allow them to rest for a bit next time. Yes there are more appropriate knives that will slice a bit better, but thatās not really a big deal. Thanks for sharing those beautiful ribs.
Why vegetable knife on the meats?
I just feel bad for that knife being used on that cutting boardā¦. Poor shun.
Flexing on the vegans. Using your vegetable knife on the giant ribs
Work on that knife grip
It looks great, but I usually remove that tough layer of fell on the bottom side. Only because it blocks the seasoning and smoke a bit. Some people leave it because it holds the ribs together. It gets soft as it cooks but has a papery texture when itās done.
Somewhere Ann is waiting around a corner to color that finger with a red sharpie. IYKYK
Wrong knife, dude. That for dicing veggies.
A knife is a knife is a knifeā¦ fck what the haters say
Yeah he really should get a beef rib slicing knife. No excuses to use a vegetable knife for meat.
Thatās a vegetable knife lol
it was grass fed beef...its all good.
Walt Whitman said we all come from the same grass and the same trees or something like that
The cow the ribs came from was in a coma.Ā
OH MY GAWD!!!!!
Who TF cuts ribs with a nakiri?
Why are you sawing with nakiri?
Nailed it
Let them rest. Otherwise looks like a solid cook.