You guy's have learned me a thing or two. PrOn

CharredApron · 04-05-2013, 10:33 AM

I have never heard of trimming the silver skin off the backs of ribs before. The breadth of information on the site is great. Reading through many of your posts I decided to trim up my St. Louis Style ribs I bought the other day at Costco.

They started out looking like this.

After I trimmed the silver skin off

3 racks are now sitting in the fridge rubbed with Jed's Not So Famous Rib Rub and tightly wrapped in plastic wrap.

Another lesson I learned from this forum, Price doesn't always produce the best end product. I have cooked ribs from my Butcher both Babybacks, and Kurobuta and they were not cheap. They were good, don't get me wrong, but I have never done anything to my ribs other than throw on some rub and off to the cooker they go. Or in the past the would go off to the oven, in a water bath @ 190 all day and then finished on my gasser.

Looking forward to tomorrow's cook, Now it's back to more reading gotta do a pork butt also!

Thanks again!

jed

HeSmellsLikeSmoke · 04-05-2013, 10:36 AM

Ya know, I really like seeing that membrane peeled off so well by someone else.

CharredApron · 04-05-2013, 10:38 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Ya know, I really like seeing that membrane peeled off so well by someone else.

Yep, grip em and rip em. Kinda like peeling a sunburn!

BobM · 04-05-2013, 11:38 AM

Quote:

Originally Posted by Hometruckin

Yep, grip em and rip em. Kinda like peeling a sunburn!

^ Ouch!

Sounds like you are off to a good start. Post some pr0n of your cook!

04-05-2013, 10:33 AM	#1
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	You guy's have learned me a thing or two. PrOn I have never heard of trimming the silver skin off the backs of ribs before. The breadth of information on the site is great. Reading through many of your posts I decided to trim up my St. Louis Style ribs I bought the other day at Costco. They started out looking like this. After I trimmed the silver skin off 3 racks are now sitting in the fridge rubbed with Jed's Not So Famous Rib Rub and tightly wrapped in plastic wrap. Another lesson I learned from this forum, Price doesn't always produce the best end product. I have cooked ribs from my Butcher both Babybacks, and Kurobuta and they were not cheap. They were good, don't get me wrong, but I have never done anything to my ribs other than throw on some rub and off to the cooker they go. Or in the past the would go off to the oven, in a water bath @ 190 all day and then finished on my gasser. Looking forward to tomorrow's cook, Now it's back to more reading gotta do a pork butt also! Thanks again! jed __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

04-05-2013, 10:36 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Ya know, I really like seeing that membrane peeled off so well by someone else. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle