Announcement

Collapse
No announcement yet.

How are you removing ribs?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • North61
    replied
    Battery powered saws-all does a good jiob but I want to give these compound pruning shears a go some time.

    https://www.canadiantire.ca/en/pdp/f...6763p.html#srp

    Leave a comment:


  • SmokeRoss
    replied
    Originally posted by Daveintheburbs View Post
    So Smoke, no one bit on describing the rib roll. I'll give it a shot:
    you start at the back of a skinned out rib cage that has the belly meat detached. You run the knife flat on the rib to remove the meat on top of it. Then you rotate the blade to separate the meat between the ribs from the first rib. Roll that meat over the next rib and filet out the next rib and meat between ribs. Repeat until done. Finished product is a nice hunk of pure meat that has alternating thin and thick stripes. I have only done it on an already detached rib cage for fly out.
    Sounds interesting and you don't end up with a bunch of strips that come from between the ribs. Would probably grill up nice on the grate I have over the fire pit also.

    Leave a comment:


  • Daveintheburbs
    replied
    So Smoke, no one bit on describing the rib roll. I'll give it a shot:
    you start at the back of a skinned out rib cage that has the belly meat detached. You run the knife flat on the rib to remove the meat on top of it. Then you rotate the blade to separate the meat between the ribs from the first rib. Roll that meat over the next rib and filet out the next rib and meat between ribs. Repeat until done. Finished product is a nice hunk of pure meat that has alternating thin and thick stripes. I have only done it on an already detached rib cage for fly out.

    Leave a comment:


  • Daveintheburbs
    replied
    Originally posted by 2001gocougs View Post
    The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.

    That is a great tip. Clean up is the worse part. In the past I have used a lot of brake cleaner and elbow grease.

    Leave a comment:


  • SmokeRoss
    replied
    Easy fellows. Just a little humor there. I kinda like looking like Freddy Kruger after I saw the moose up with a Stihl.

    Leave a comment:


  • SmokeRoss
    replied
    Originally posted by 2001gocougs View Post
    I have used a oscillating tool. I open the ribs up and punch each rib from the inside of the rib cage. Then peel the whole rib cage off the hide. The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.
    I put the chain on the chainsaw backwards for the same reason.

    Leave a comment:


  • 2001gocougs
    replied
    I have used a oscillating tool. I open the ribs up and punch each rib from the inside of the rib cage. Then peel the whole rib cage off the hide. The reciprocating saw blades that you can get the butcher supply store because it cuts on the outstroke and doesn’t fill the tool up with meat and bone.

    Leave a comment:


  • SmokeRoss
    replied
    Originally posted by thymallus View Post
    I also started using a Sawsall for the ribs and legs. Love it!
    Been doing that for decades. A small chainsaw is quicker though.

    Leave a comment:


  • thymallus
    replied
    I also started using a Sawsall for the ribs and legs. Love it!

    Leave a comment:


  • SmokeRoss
    replied
    I need to know more about this "rib roll"

    Leave a comment:


  • Bushwhack Jack
    replied
    Originally posted by kobuk View Post

    We hunt in unit 13 and it states that you are required to keep meat on the ribs until removed from the field or processed.
    Correct. I do that anyhow, even if the law didn't require it. But it's true. The more meat you cut off the bone the more surface area is exposed and the more bacteria can get at the meat. But I suppose if you are quick to get the meat home then maybe the meat won't spoil much so you could grind it up into burger, but most of the time when I hunt, it takes me a couple or a few days to get back home so I don't want to risk any meat spoilage.

    Leave a comment:


  • kobuk
    replied
    Originally posted by kk alaska View Post
    Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field
    We hunt in unit 13 and it states that you are required to keep meat on the ribs until removed from the field or processed.

    Leave a comment:


  • gbflyer
    replied
    Originally posted by kk alaska View Post
    Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field
    <br/><br/>Thatís a good question that one should certainly become informed on. Might take an attorney to sort out the regs for you though. This state...I tell ya.

    Leave a comment:


  • kk alaska
    replied
    Is the rib roll legal in a game unit that requires you to leave meat in the bone in the field

    Leave a comment:


  • kobuk
    replied
    Originally posted by Daveintheburbs View Post
    Thanks, meant sawsall and my dewalt has done a bunch. I have also done the rib roll but only back in camp after removing the ribs by other means.
    HaHa! I knew what you meant. Of course, an electric saber would be cool too! I'm pretty sure that I wouldn't pack around a cordless tool. I might look into another folding saw that doesn't have the frame like the wyoming and then just round off the front of the blade. Man, we just had ribs two nights ago and like I mentioned, It's one of my favorite meals. I don't BBQ them but I have finished them off on the barbie a few times to get that extra char. Mmmmm

    Leave a comment:

Footer Adsense

Collapse
Working...
X