Originally Posted by AginAustin
3. Is it pretty much a concensus that competition ribs should be trimmed to St. Louis cut? We have been pulling the spares out, seasoning them, and throwing them on the pit membrane and all.
Thanks in advance,
Daddy taught me way back when to always pull the membrane of of ribs and the parchment of of lamb, since these inhibit marinating and rubs.
I should pointout that Dad is an Italian from Chicagoland. He hasn't streared me wrong on anything else so I trust him on this one. Besides as mentioned earlier, I hate getting that dried wax papery like stuff when I take a bite.