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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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09-18-2018, 01:21 PM
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#31 |
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Full Fledged Farker
Join Date: 05-27-14
Location: North Central MA
Name/Nickname : Jay
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I always remove. With practice, it takes literally less than 10 seconds per rack with nothing but a paper towel.
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Weber Kettle 26" ↑ WSM 18.5 ↑ WSM 22.5 ↑ Assorted Portables [B][SIZE="3"]:yo: [COLOR="RoyalBlue"]BBQ Brethren 2018 Tri-Tip Master!!![/COLOR] :yo:[/SIZE][/B] |
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09-18-2018, 01:33 PM
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#32 |
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Take a breath!
  Join Date: 08-23-14
Location: in the woods
Name/Nickname : Franklin
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I do charcoal ribs in 90 minutes, so I leave it on. It holds in moisture. If was doing a stick burner full of ribs for hours, I could see removing the membrane.
Tried it once on the charcoal ribs, and they were dry. I agree that it's not difficult to remove at all. |
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09-18-2018, 05:05 PM
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#33 |
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is one Smokin' Farker
 Join Date: 05-26-14
Location: Sycamore, GA
Name/Nickname : Bill
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I score, every time! Nuff Said
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Bill, BBQer since birth! |
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09-18-2018, 05:15 PM
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#34 |
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somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Pork spares, I remove.
Beef ribs, I leave.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-18-2018, 05:53 PM
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#35 | |
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somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Quote:
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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