Originally Posted by cmcadams
Tim, you'd think it would be a no brainer to remove the membrane. However, last week in Madison, both my table and my wife's each had one entry with the membrane still on. It really hurts the old tenderness/texture score. I really got the impression some teams are there just for fun, and they don't really care that much about what they're turning in. Or maybe they just made ribs/bbq at home, and everyone told them how great it was, so they're convinced that they're going to win with that.
I knew I was going to win and almost finished last in my first contest.
In my defence the three "celebrity" judges new jack about ribs.
I did remove the membrane though.
Live and learn, my ribs get better every time I cook them.