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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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11-07-2009, 11:52 AM
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#1 |
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Got Wood.
Join Date: 10-22-09
Location: Quad Cities, Il
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Another rib QUEstion
Im gonna smoke my first ribs soon and was wondering, do they need to be room temp. or can they be fresh out the fridge? Thanks
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11-07-2009, 12:04 PM
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#2 | |
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Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Quote:
either right out the fridge or resting a little while to let any rub breakdown a bit if you prefer (for me - usually 15 minutes or so resting after rub applied and smoker is coming up to temp) good luck !!
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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11-07-2009, 12:16 PM
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#3 |
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somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Don't forget to remove the membrane! Post pic's!
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 ************************** *** Terry ~ aka Pork Smoker *** ** XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration |
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11-07-2009, 01:27 PM
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#4 |
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is One Chatty Farker
Join Date: 07-13-09
Location: Metrolina
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I take mine out of the fridge and dust with spices as they go on the grill. I leave the membrane on.
I smoke them directly over the fire membrane down and only season the meat side. I flip once or twice during the cook never leaving the meat side down for more than 30 minutes at a time. I do not use nor do I condone the use of foil while cooking ribs for personal enjoyment. Enjoy. Ribs are the best, however you decide to cook them.
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Hot Rod Hog Cookers Association, Charter Member, President |
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11-07-2009, 01:51 PM
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#5 |
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is one Smokin' Farker
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
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I mostly do Mine, Like "Hugh" does his, I leave the membrane on,,just a personnel preference, You can peel if you want to. I usually mop mine with a Sweet Tangy sauce..,, Good luck with your cook,,, Please take and post Pics,, No Pron/ means it didn't happen...
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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11-07-2009, 01:54 PM
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#6 |
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Babbling Farker
Join Date: 11-11-07
Location: Gone
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Don't forget to leave the membrane on.
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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11-07-2009, 04:00 PM
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#7 |
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Babbling Farker
  Join Date: 08-30-09
Location: Nashville, TN
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Do those who leave the membrane on eat it?
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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