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Old 05-25-2011, 06:08 PM   #11
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Join Date: 12-10-07
Location: Roseville, CA

I do a lot of ribs for catering. A trick I learned from the guys at the Reno Rib Cook-off was to make three X cuts along the back of the ribs (cutting the membrane). This handles the problem of pulling membranes off hundreds of ribs. I bet you can't tell that the membrane was not removed. I only cook Curly's St. Louis ribs since they are the most consistent ribs I can find. No foil but I do flip a few times and sauce when ribs are ready and let them stay in the cooker for 20 min. to set the sauce and make sure they are 'fall off the bone'. Most don't know that 'fall off the bone' are overcooked but that is what they are looking for!!!
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