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-   -   My Berkshire ribs (http://www.bbq-brethren.com/forum/showthread.php?t=152396)

superdan 01-26-2013 12:22 PM

My Berkshire ribs
 
Continuing to cook pieces of my hogs today. Figured some spares would be good to try. I noticed a couple things.

First, the meat is way more "delicate" than store bought. Not sure if others have noticed this. That leads to my second observation which is pulling the membrane just ain't an option. It is really thin and I started to feel like I was tearing the ribs up so I just scored the membrane instead. Unexpected but I guess it's OK...

Put a light coat of mustard and some rub. Pit is coming IP to temp now...

http://img.tapatalk.com/d/13/01/27/ge7yqude.jpg

code3rrt 01-26-2013 12:29 PM

lookin' like you're off to a good start.

Yendor 01-26-2013 12:44 PM

Don't worry about the membrane, I never remove it or score it. My wife loves it when it crisps up. Looking good.

JohnHB 01-26-2013 01:18 PM

Quote:

Originally Posted by Yendor (Post 2342760)
Don't worry about the membrane, I never remove it or score it. My wife loves it when it crisps up. Looking good.

That is refreshing. My wife complains both when I remove and when I don't.q
John

superdan 01-26-2013 02:02 PM

Ha! If she complains I'll just eat her's too!!
They're cooking now so I'll put her to work making beans!

Fried up the bacon odds and ends leftover from making bacon and then sauteed the onions in the bacon grease. Gonna be eating good tonight!
http://img.tapatalk.com/d/13/01/27/ujenesys.jpg
http://img.tapatalk.com/d/13/01/27/e2e7asev.jpg
http://img.tapatalk.com/d/13/01/27/bahemu8a.jpg

landarc 01-26-2013 02:07 PM

Interesting, never done Berkshire ribs, that membrane thing is curious to me. Seems like it will be fine.

Panthers65 01-26-2013 02:09 PM

Quote:

Originally Posted by Yendor (Post 2342760)
Don't worry about the membrane, I never remove it or score it. My wife loves it when it crisps up. Looking good.

This, I know it's there and can tell its there when I'm eating, but most can't.

Johnny_Crunch 01-26-2013 02:18 PM

That looks great. I would love a fresh pig like that.

Bludawg 01-26-2013 03:31 PM

I used to never pull the membrane, then It was a must do thing. Now I have come full circle and I don't bother. IMO my ribs are juicer and it mostly cooks away resulting in a juicy moist bite through rib, a Pork-a-liciuos thing:-D

superdan 01-26-2013 04:15 PM

Well these guys are cooking quick. Four hours in and they're close...http://img.tapatalk.com/d/13/01/27/e4uhybu5.jpg

Yendor 01-26-2013 04:36 PM

Are you at 275°? Looks delicious, I hate that it gets so cold here.

superdan 01-26-2013 04:46 PM

Quote:

Originally Posted by Yendor (Post 2342955)
Are you at 275? Looks delicious, I hate that it gets so cold here.

Floating around 250. The little bite I snuck was good ;)

I think they are thinner than store spares. Maybe because we slaughtered at 5 1/2 months. Even though they were 275 pounds maybe their ribs woulda kept growing...
Into the cooler for a couple hours I guess :shrug:

Bonewagon 01-26-2013 05:01 PM

They look delicious. :thumb:

buccaneer 01-26-2013 06:21 PM

Everything looks sooo good!

AussieTitch 01-26-2013 07:47 PM

I have a urge for Ribs.
cheers.
Titch


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