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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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01-26-2013, 12:22 PM
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#1 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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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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01-26-2013, 12:29 PM
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#2 |
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Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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lookin' like you're off to a good start.
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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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01-26-2013, 12:44 PM
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#3 |
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is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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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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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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01-26-2013, 01:18 PM
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#4 | |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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Quote:
John
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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01-26-2013, 02:02 PM
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#5 |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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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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| Thanks from:---> |
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01-26-2013, 02:07 PM
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#6 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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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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[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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01-26-2013, 02:09 PM
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#7 | |
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is one Smokin' Farker
Join Date: 07-13-09
Location: Lilburn, GA
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Quote:
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01-26-2013, 02:18 PM
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#8 |
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Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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That looks great. I would love a fresh pig like that.
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J Crunch |
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01-26-2013, 03:31 PM
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#9 |
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somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-26-2013, 04:36 PM
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#11 |
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is one Smokin' Farker
Join Date: 09-27-12
Location: Mayer, MN
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Are you at 275°? Looks delicious, I hate that it gets so cold here.
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22.5" 1999 Weber Mastertouch Redhead, GMG "Daniel Boone" |
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01-26-2013, 04:46 PM
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#12 | |
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Full Fledged Farker
Join Date: 08-21-11
Location: Sacramento, CA
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Quote:
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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01-26-2013, 05:01 PM
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#13 |
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Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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They look delicious.
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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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01-26-2013, 06:21 PM
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#14 |
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somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Everything looks sooo good!
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Hold my dang beer... |
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01-26-2013, 07:47 PM
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#15 |
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somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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I have a urge for Ribs.
cheers. Titch |
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