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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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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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Watching over us.
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." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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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 Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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They look good, question is did they taste good? If they taste good it's all good in my opinion
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A bunch of Webers, a UDS and a Happy Cooker! |
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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
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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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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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They look good to me!
__________________
Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-03-2013, 11:15 PM
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#22 |
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Babbling 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.:blah: |
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02-03-2013, 11:24 PM
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#23 |
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is One Chatty Farker
Join Date: 09-14-12
Location: Springfield, 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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Gateway Drums - THE Insane Can Posse - gettinbasted.com |
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02-04-2013, 12:01 AM
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#24 |
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is one Smokin' 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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Take a breath!
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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is one Smokin' 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
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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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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
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Aw hell yeah!
 Those look great!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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