Originally Posted by dadsr4
By sinew do you mean the membrane? How did it come out? I've never had it become palatable.
Yes, the membrane on the back side of the ribs. Although it wasn't unnoticeable, it was no problem eating it or simply eating everything around it. I may try removing it on the next cook, but I can't help think that it prevents a lot of the honey from escaping to the drip pan. I believe that the goal is for the juices to rise through the fibers of the meat and help tenderize it as it moves up. Of course, I'm sure there could be some science that proves or disproves my opinion.