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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-06-2012, 02:18 PM | #1 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Rib Membrane Question
When pulling it off. Do you go all the way to the bone, or split the 2 layers?
I've always split them, and have never had a problem. Just curious if anyone goes all the way to the bone.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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12-06-2012, 02:23 PM | #2 |
Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
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I split them; if you go all the way to the bone, I think your ribs have a hard time holding together when cooked...
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[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE] |
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12-06-2012, 02:29 PM | #3 |
Babbling Farker
Join Date: 02-16-12
Location: Long Island, NY
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I only pull off the outer layer.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] |[COLOR=DarkRed] [COLOR=Black]|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]| [COLOR=DarkOrange]Maverick ET-732[/COLOR] | [COLOR=Gray]Gray Thermapen[/COLOR] | |
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12-06-2012, 02:57 PM | #4 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Outer layer, so they will stay together.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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12-06-2012, 03:06 PM | #5 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Outer layer only.
I get burned thru "shiners" when I screw up and pull the inner one. TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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12-06-2012, 03:22 PM | #6 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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I Stopped pulling it off It all but disappears and my bones are juicer.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-06-2012, 03:23 PM | #7 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Just the outter layer for me.
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12-06-2012, 03:38 PM | #8 |
Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Outer only :)
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UDS, mini wsm, 22.5" weber kettle |
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12-06-2012, 03:39 PM | #9 |
somebody shut me the fark up.
Join Date: 04-14-04
Location: Choctaw, OK
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This, IMO.
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12-06-2012, 03:50 PM | #10 |
Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
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I need to try this...I see a side by side comparison coming at my next big BBQ in January!
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[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE] |
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12-07-2012, 04:50 PM | #11 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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Outer only.
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12-07-2012, 06:09 PM | #12 |
Is lookin for wood to cook with.
Join Date: 10-20-12
Location: buchanan mi
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I didn't know there was an inner membrane layer???
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12-07-2012, 06:14 PM | #13 |
Knows what a fatty is.
Join Date: 09-07-12
Location: Los Angeles, CA
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are we talking pork here? or does this apply to beef ribs as well?
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12-07-2012, 07:11 PM | #14 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I pull the membrane, I don't see two layers. When the membrane is off, the bones are bare. I have never had a problem with a rack falling apart, unless I grossly over-cook them.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-07-2012, 07:56 PM | #15 |
Quintessential Chatty Farker
Join Date: 11-13-11
Location: york, pa
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Just the outer layer.
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