Thread: rib membrane
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Old 10-27-2013, 11:27 PM   #31
Smokin' Sparky
Found some matches.
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Join Date: 10-18-13
Location: Overland Park, KS

The back side of my boning knife is dull enough I can slip it in between one of the bones, usually the 2nd from the large end, and as long as I keep the dull end up I can get a pretty good handle to grab with a paper towel and off it comes. Takes some practice but I feel it's worth it in the end to not have that papery texture on the back of the bone while eating. I guess I'm just picky about it but I always notice it if its there and its a bit of a turn-off.
Pete Semadeni - cooking on a Custom Klose 12'x3' tuned offset w/ insulated firebox.
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