A standard kettle grill can’t hold more than two racks of ribs laid flat. Enter rib racks, which hold at least four slabs upright on the grill grate. All three models we tested turned out smoky, moist ribs with good bark, so design details decided the winner. The small, angled slots in one otherwise-sturdy product left longer racks drooping and curling over the heat. Another suffered the opposite problem: Its straight (not slanted) walls held the racks upright, and the extra-tall design elevated the ribs within inches of the grill lid. We preferred the rack that stood out for sturdily-supporting six racks of ribs. Flipped upside down, it doubles as a roasting rack, big enough to cook a whole chicken or even a small turkey. Its nonstick surface made cleanup a breeze—a plus, since it’s not dishwasher-safe.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
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