The BBQ BRETHREN FORUMS. - View Single Post

rw02kr43 · 01-21-2010, 01:40 PM

Thanks everyone. I thought I had been cooking my ribs long enough as my thermometer says they are done. But maybe I haven't been. The meat doesn't seem to pull back at all. Could that be cause I haven't been able to get that membrane off before? I usually cook for a few hours over 250 on an offset smoker.

Jason

01-21-2010, 01:40 PM	#5
rw02kr43 Full Fledged Farker Join Date: 09-01-09 Location: Greenwood IN	pull back Thanks everyone. I thought I had been cooking my ribs long enough as my thermometer says they are done. But maybe I haven't been. The meat doesn't seem to pull back at all. Could that be cause I haven't been able to get that membrane off before? I usually cook for a few hours over 250 on an offset smoker. Jason