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Unread 10-24-2011, 07:12 PM   #106
Mister Bob
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Originally Posted by morgaj1 View Post
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
Like Ron said ^^^^^^^^^^ and when you slide the knife in, be careful and try not to dig it into the bone.
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Unread 11-04-2011, 02:58 PM   #107
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Figured I'd bump this epic post as I'm going to use it this weekend...

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Unread 11-04-2011, 07:40 PM   #108
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Originally Posted by Mister Bob View Post
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.

It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
Only part way through this great thread, Bob, and came across this.
Since it hasn't been addressed so far and it is something I can pay back with:
Your instinct is correct. Don't put salt on it as fat is hydroscopic and the salt will cause the meat to toughen and dry out.
The fattier the meat, the more devastating the effect.
I have been curving my cut and making one end narrower so I have benefited greatly by your tutorial.Thank you .
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Unread 11-04-2011, 07:59 PM   #109
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Consider this thread "subscribed."
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Unread 11-17-2011, 01:40 PM   #110
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Thanks so much! This was great! After studying this, I think I'd have the nerve to try it on my own. Kudos!
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Unread 11-17-2011, 06:58 PM   #111
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Originally Posted by Mister Bob View Post
I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.
Most of the time I just don't eat around the cartilage, but actually eat THROUGH it I'm wierd like that. I also eat a lot of the smaller bones in chicken too. I can dang near clean up a breast or a thigh to the point you couldn't recognize it from its remains on my plate no matter how good of a CSI you may be. LOL... Also eat the cartilage from the ends of the leg bones and then eat the tips off them as well.

I grew up poor, and heck I'm still poor. I eat errything, don't nothing but the squeal or squawk go to waste and if I could figure out how to make a gravy from them, they wouldn't either.
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Unread 11-17-2011, 10:16 PM   #112
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Yes Yes ,
Thank you very much for this info ... I had asked about ribs and another forum member sent me this link and it answered all,, !!1 Thank you for taking the time to educate us !1
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Unread 12-29-2011, 01:55 AM   #113
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GF just bought me some Spare ribs from Sam's. Glad I found this post or would have been lost, never trimmed or cooked ribs before :(

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