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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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02-02-2013, 05:32 PM
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#16 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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Ribs done at 3:45, 15 minutes late. Had I pulled for a little tug on the bone I would have been on time. These were fall off the bone. Notice the rack in back broke while bend testing.
 And for you bend testers. You can see the meat tearing on the top.  |
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02-02-2013, 05:35 PM
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#17 |
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Moderator
   
Join Date: 12-27-05
Location: Mid Michigan
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Please respect the original posters thread here.
I too am curious about scoring the membrane vs pulling it. Thank you in advance!
__________________
You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection.   Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker  
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02-02-2013, 05:42 PM
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#18 |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
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A note of point* from the time of the finished pic with a little pull back and the in progress with no pull back was a total of 45 minutes. As for the scoring, I am by no way a expert. This is only the second time I've done it. I usually remove. It is super fast in prep. I don't hardly notice the cooked membrane when eating. It does appear to me it may lesson the smoke ring a little.
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02-02-2013, 05:51 PM
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#19 |
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is one Smokin' Farker
  
Join Date: 04-09-12
Location: Ft. Mudge, Az
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They look good, question is did they taste good? If they taste good it's all good in my opinion
__________________
It all started with a Redhead! 22" Redhead OTS 22" Blue OTS22" Grey 3 wheeler, Ethel (62-63) 18" Grey 3 wheeler18" Black OTS X2 18" Black Jumbo Joe,Mini-WSM,Smokey Joe 22" Blue Platinum OTP,22" Black OTG (on sale for $99) British Racing Green Thermapen More grilling stuff than what i know what to do with 
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02-02-2013, 06:11 PM
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#20 | |
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Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
Downloads: 0
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Quote:
You bet they tasted good! Last edited by Pugi; 02-02-2013 at 08:14 PM.. |
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| Thanks from:---> |
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02-03-2013, 11:07 PM
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#21 |
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is One Chatty Farker
 
Join Date: 06-12-09
Location: Ithaca, Michigan
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They look good to me!
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Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen |
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02-03-2013, 11:15 PM
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#22 |
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is One Chatty Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Lookin' reeeeeeeeaaaaaaal good, glad it worked out for ya.
__________________
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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02-03-2013, 11:24 PM
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#23 |
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On the road to being a farker
Join Date: 09-14-12
Location: Saddlebrooke, MO
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I worked in a restaurant way back in the day that just scored the ribs. It produced pretty good results so I think it is a viable alternative to pulling the membrane,especially if you are cooking several racks.
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Sunset Orange Assassin Smoker - gettinbasted.com |
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02-04-2013, 12:01 AM
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#24 |
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On the road to being a farker
Join Date: 09-18-12
Location: Lugoff, SC
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Never had a rack that it took me more than a minute or so the get the membrane off with a butter knife and a paper towel but maybe I've been lucky. I haven't tried scoring them but may give it a try. Those ribs look awesome.
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02-04-2013, 12:12 AM
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#25 |
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On the road to being a farker
Join Date: 05-21-12
Location: Oak Harbor, WA
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Wow that is a quick cook. I don't have the confidence yet to be able to rush a cook like that yet. Thanks for letting me know it can be done.
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02-04-2013, 12:29 AM
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#26 |
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Full Fledged Farker
Join Date: 06-01-11
Location: valley village, ca.
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Nice looking racks. Sounds like everything worked out great. I've gotten to the point where I rarely pull the membrane anymore and just score it instead. I kinda like the little xtra chew with the crispy edges. Good job getting the food out quick and yummy.
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02-04-2013, 12:47 AM
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#27 |
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is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
Downloads: 4
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well done, pugi! you turned out some nice ribs when you were pressed for time and even tried a new method. Those ribs look great!!! thanks for sharing.
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*A Texan transplant* UDS | Blue Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | Blue Thermapen | Maverick PT-100 | Master Forge gasser(charcoal chimney starter) |
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02-04-2013, 08:19 AM
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#28 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
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Aw hell yeah!
 Those look great!
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Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns First ever recipient of the Silverfinger Award! Yes, I own a whole bunch of BBQ crap also. Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today! The Secret Squirrel Society doesn't exist - Zero Club member |
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