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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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01-26-2013, 12:22 PM
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#1 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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My Berkshire ribs
Continuing to cook pieces of my hogs today. Figured some spares would be good to try. I noticed a couple things.
First, the meat is way more "delicate" than store bought. Not sure if others have noticed this. That leads to my second observation which is pulling the membrane just ain't an option. It is really thin and I started to feel like I was tearing the ribs up so I just scored the membrane instead. Unexpected but I guess it's OK... Put a light coat of mustard and some rub. Pit is coming IP to temp now...  |
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01-26-2013, 12:29 PM
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#2 |
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is One Chatty Farker
  Join Date: 08-09-12
Location: Spokane Valley, Washington
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lookin' like you're off to a good start.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters. 
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01-26-2013, 12:44 PM
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#3 |
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On the road to being a farker
Join Date: 09-27-12
Location: Mayer, MN
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Don't worry about the membrane, I never remove it or score it. My wife loves it when it crisps up. Looking good.
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22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater |
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01-26-2013, 01:18 PM
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#4 | |
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Full Fledged Farker
Join Date: 12-14-12
Location: Sydney NSW
Downloads: 0
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Quote:
John
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When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 02:02 PM
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#5 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
Downloads: 0
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Ha! If she complains I'll just eat her's too!!
They're cooking now so I'll put her to work making beans! Fried up the bacon odds and ends leftover from making bacon and then sauteed the onions in the bacon grease. Gonna be eating good tonight!    |
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| Thanks from:---> |
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01-26-2013, 02:07 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 06-26-09
Location: San Leandro, CA
Downloads: 0
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Interesting, never done Berkshire ribs, that membrane thing is curious to me. Seems like it will be fine.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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01-26-2013, 02:09 PM
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#7 | |
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is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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Quote:
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01-26-2013, 02:18 PM
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#8 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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That looks great. I would love a fresh pig like that.
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J Crunch |
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01-26-2013, 03:31 PM
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#9 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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I used to never pull the membrane, then It was a must do thing. Now I have come full circle and I don't bother. IMO my ribs are juicer and it mostly cooks away resulting in a juicy moist bite through rib, a Pork-a-liciuos thing
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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01-26-2013, 04:15 PM
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#10 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
Downloads: 0
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Well these guys are cooking quick. Four hours in and they're close...
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01-26-2013, 04:36 PM
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#11 |
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On the road to being a farker
Join Date: 09-27-12
Location: Mayer, MN
Downloads: 0
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Are you at 275°? Looks delicious, I hate that it gets so cold here.
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22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater |
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01-26-2013, 04:46 PM
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#12 | |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
Downloads: 0
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Quote:
I think they are thinner than store spares. Maybe because we slaughtered at 5 1/2 months. Even though they were 275 pounds maybe their ribs woulda kept growing... Into the cooler for a couple hours I guess :shrug: |
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01-26-2013, 05:01 PM
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#13 |
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is One Chatty Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
Downloads: 0
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They look delicious.
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Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen |
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01-26-2013, 06:21 PM
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#14 |
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Babbling Farker
Join Date: 10-23-10
Location: Sunset City Western Australia
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Everything looks sooo good!
__________________
 The only current member banned for life! Why is there a sign on vending machines at Buddhist Temples saying "Change Is Inevitable?" |
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01-26-2013, 07:47 PM
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#15 |
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is One Chatty Farker
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
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I have a urge for Ribs.
cheers. Titch |
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