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...

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

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

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

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

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

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

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

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:

They look delicious. :thumb:

Everything looks sooo good!

I have a urge for Ribs.
cheers.
Titch