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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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Old 01-26-2013, 12:22 PM   #1
superdan
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Default 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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Old 01-26-2013, 12:29 PM   #2
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lookin' like you're off to a good start.
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Old 01-26-2013, 12:44 PM   #3
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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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Old 01-26-2013, 01:18 PM   #4
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Quote:
Originally Posted by Yendor View Post
Don't worry about the membrane, I never remove it or score it. My wife loves it when it crisps up. Looking good.
That is refreshing. My wife complains both when I remove and when I don't.q
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Old 01-26-2013, 02:02 PM   #5
superdan
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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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Old 01-26-2013, 02:07 PM   #6
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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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Old 01-26-2013, 02:09 PM   #7
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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.
This, I know it's there and can tell its there when I'm eating, but most can't.
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Old 01-26-2013, 02:18 PM   #8
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That looks great. I would love a fresh pig like that.
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Old 01-26-2013, 03:31 PM   #9
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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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Old 01-26-2013, 04:15 PM   #10
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Well these guys are cooking quick. Four hours in and they're close...
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Old 01-26-2013, 04:36 PM   #11
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Are you at 275°? Looks delicious, I hate that it gets so cold here.
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Old 01-26-2013, 04:46 PM   #12
superdan
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Are you at 275°? Looks delicious, I hate that it gets so cold here.
Floating around 250. The little bite I snuck was good ;)

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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Old 01-26-2013, 05:01 PM   #13
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They look delicious.
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Old 01-26-2013, 06:21 PM   #14
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Everything looks sooo good!
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Old 01-26-2013, 07:47 PM   #15
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I have a urge for Ribs.
cheers.
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