Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
01-21-2010, 01:13 PM | #1 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
|
Misc rib questions
I'm very new to cooking ribs. Or anything else for that matter. I have a few questions.
How do I get that membrane off the back of the ribs? I have tried slicing it, cutting it and it just won't seem to come off. 2. How do I get my ribs to look like the ones on tv with the piece of bone sticking out the end. Are they cut to look like that or does the meat shrink that much? The times I have smoked ribs they never shrink that much. They have come out quite tasty, but I want that look too. Thanks for any help Jason |
|
01-21-2010, 01:16 PM | #2 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Membrane:
Flip the ribs bone side up, and take a butter knife and gently work the membrane loose at one end (the smaller end is usually easier). then grab the membrane with a paper towel (to give you a grip) and pull it off. Theoretically it will come off in one piece. Theory generally fails You may have to go back and pick off the remaining pieces. Pull back: No, they aren't cut that way. The meat pull back when the ribs are properly cooked (most of the time ).
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
|
01-21-2010, 01:19 PM | #3 |
Is lookin for wood to cook with.
Join Date: 07-15-08
Location: San Francisco, CA
|
Membrane Removal: http://www.youtube.com/watch?v=d_fqJcc4n_I
How are you trimming & cooking your ribs? I've never had a problem with the meat pulling back from the rib bone using St. Louis cut and a modified 3-2-1 method.
__________________
Starvin Marvins BBQ Team |
|
01-21-2010, 01:20 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
One of the first things I would advise is to become familiar with this thread.
http://www.bbq-brethren.com/forum/showthread.php?t=7818 It lists many threads that will help you become more familiar with how folks cook a wide variety of things. Now... 1. Removing membrane is easy, you cut just enough of the end to get the membrane seperated a little bit, then using a dish towel or paper towel, grab ahold of the corner and tear it off. If you are real good with a knife, maybe you can skin it way easier to just pull it off. 2. You are talking about what some refer to as pull back of the meat. It happens naturally as the meat cooks. For reasons that are not important to know, the meat will pull back from the ends of the bones and create that look. Not all ribs will pull back the same amount, meat being a natural ingredient and all.
__________________
[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] |
|
01-21-2010, 01:40 PM | #5 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
|
pull back
Thanks everyone. I thought I had been cooking my ribs long enough as my thermometer says they are done. But maybe I haven't been. The meat doesn't seem to pull back at all. Could that be cause I haven't been able to get that membrane off before? I usually cook for a few hours over 250 on an offset smoker.
Jason |
|
01-21-2010, 01:50 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
A 'few' hours is kinda vague. I know that if I am cooking at 250F I am looking at 3-1/2 hours, at 225F it is more often 4 hours. I do not use a thermometer, I prefer using the bend method and probe method to determine when the meat is done. If I probe the meat between the joints with dull metal skewer and it goes in real easy, or if I pick up one end of the rack and the other ends flops down, I figure I am done cooking.
__________________
[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] |
|
01-21-2010, 01:53 PM | #7 | |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
|
Quote:
__________________
Ford Retired competition cook. BBQ mentor. |
|
|
01-21-2010, 02:05 PM | #8 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
|
time
It's usually been about 3 hours at 250 for the ribs I have been cooking. Only using a dry rub so far. Then sauce on the side. I am going to try some different things this spring though. I've never foiled them, I might try that too.
Jason |
|
01-21-2010, 02:17 PM | #9 |
is one Smokin' Farker
Join Date: 08-06-09
Location: Humboldt County California
|
I found it alot easier to remove the membrane after I cut my spare to St. Louis style...Maybe that is why you are having trouble?
__________________
Custom Built Santa Maria Grill. ABS Pit Boss. UDS |
|
01-21-2010, 02:28 PM | #10 | |
Full Fledged Farker
Join Date: 09-30-09
Location: West Chicago, IL
|
Quote:
What kind of cooker are you using? Even at the same temp, the source of heat matters (direct vs. indirect). What kind of ribs? As Ford mentioned, babybacks will be done quicker than spares/St. Louis.
__________________
James. I use a Char-Griller: the gateway smoker. |
|
|
01-21-2010, 02:30 PM | #11 |
is one Smokin' Farker
Join Date: 07-29-09
Location: Luling, Texas 78648
|
I've found that wal-mart ribs don't pull back at the bone nearly as much as the ribs get at the butcher shop. As far as the membrane just grab a corner and peel it off, like tape.
__________________
Thanks for noticing |
|
01-21-2010, 02:45 PM | #12 |
Take a breath!
Join Date: 12-21-09
Location: US
|
I've only done a bit over a dozen racks of ribs, but I've never had pull back like I see in some of the pics.
|
|
01-21-2010, 02:55 PM | #13 |
Full Fledged Farker
Join Date: 09-01-09
Location: Greenwood IN
|
smoker
I'm using an offset smoker. Usually kingsford briquettes with some wood for smoke. So Indirect heat. I also have a pretty good size water pan in the cooking chamber.
Jason |
|
01-21-2010, 02:59 PM | #14 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Quote:
hours on babybacks (depending on air circulation), and 6 to 7 on st. louis spares (depends on air circulation). They'll pull back. There's too much fat rendering to have them not pull back. Then again, if the fat isn't rendering, you have no pull-back and other problems too... 250 degrees (on the surface of your cooker); no more. You may wrap them in foil after 1.5 hrs BB's or 2.0 hrs st. louis spares... Less smoke on them and keeps moisture inside and better facilitates fat rendering.
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
|
01-21-2010, 03:01 PM | #15 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Quote:
temperature on the cooking surface inside?
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Misc. Weber kettle questions | propsync | Q-talk | 7 | 02-09-2011 12:10 PM |
Rib Questions | f308gt4 | Q-talk | 12 | 01-25-2010 10:44 PM |
Rib questions | LT72884 | Q-talk | 8 | 10-20-2009 07:31 PM |
Misc. Grill Kings Category Questions | MilitantSquatter | Competition BBQ | 4 | 06-30-2006 02:34 PM |
MS's attempt @ Phil's Prime Rib & misc -pics | MilitantSquatter | Q-talk | 4 | 04-09-2006 08:14 AM |
Thread Tools | |
|
|