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We don’t want to lose that honey as we are not wrapping in foil so we need to preserve as much as we can get. We also need to make sure the pig honey is drawn back in at a precise time. So…. Right BEFORE the time we have the ribs fully weeping we need to be sure our fire is mostly coals and no unburned material. The reason why is because we are going to trap those ribs in that Smokey environment by shutting off all the air getting in AND out of the pit for a time. This gradual cooling will draw that juice back in, gently finish off the ribs and make for a good barky juicy rib with lots of flavor.
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How do you know when you are fully weeping?
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There are some things we don’t want to do. We do not want to trim the sinew. Sure you can once you try it with it on first, but for now leave it on.
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Is the sinew the membrane on the back of the ribs?
