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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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12-09-2012, 10:19 AM | #16 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Thanks everyone.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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12-09-2012, 10:20 AM | #17 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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If you use a butter knife and kind of scrap the end it'll break apart and you'll see the 2 sections.
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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12-09-2012, 12:35 PM | #18 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
I have been cooking them whole without trimming anything except if there is a large hunk of fat, that comes off. Looks like I am becoming more and more the minimalist. Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-09-2012, 01:33 PM | #19 | |
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 Last edited by dadsr4; 12-09-2012 at 03:32 PM.. Reason: Added "outer" |
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12-09-2012, 02:43 PM | #20 |
is one Smokin' Farker
Join Date: 10-12-07
Location: Dayton Ohio
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I just remove the outer. However, there have been occasions where I have removed both and have had no issues with my ribs staying together.
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ROLL TIDE!!!! Big Mike Eagle River Barbecue Yoder YS640 Stumps Platinum 5 Trailer Members Mark 8 Burner Gasser |
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12-09-2012, 05:36 PM | #21 | |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Quote:
Dave
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-09-2012, 07:11 PM | #22 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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I'm with landarc never seen two I just pull it off to bare bone, never had a problem with them falling apart unless I completely overcook them.
pwa
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Equipment: 2UDS Weber Performer WIFI Stoker Custom Trailer Offset Owner of BurlesQ BBQ shack BurlesQ BBQ Facebook BurlesQ BBQ website |
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12-10-2012, 06:27 PM | #23 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I apologize for my crap cell phone pic. The first photo shows a knife lifting up the second membrane, exposing bare bone. This is very hard to remove so most give up even trying, if you do you will have a full rack of shiners, so don't do it. The confusion may come when you get a slab that for some reason the top membrane has been remove and you may try to remove the second one thinking it is the top one. Look close at the first bone with the knife and the edge of the second bone, you will see a little bit of what is bare bone and what the whole rib section would look like if it were removed.
http://www.bbq-brethren.com/forum/at...1&d=1355183686 The second photo shows the top membrane being pulled off by the paper towel this is what most of us pull off. Shiners show up sometimes if the second tuff membrane is damaged or cut usually by the butcher processing the ribs. This later opens up when cooking shrinks it and exposes the bone. As I said, putting a rub on the backside will not do much except flavor the meat above the bones showing and make the membrane taste better I guess. For the purpose of seasoning the meat above the bones I do season the backside, but leave both membranes on. Dave http://www.bbq-brethren.com/forum/at...1&d=1355183686
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-12-2012, 02:23 PM | #24 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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Bump
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Let us have a drink and by God lets us not think about the things we ain't never going to know about. |
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12-12-2012, 02:36 PM | #25 | |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Correction----I had one barbecue nerd the whole summer come up and start analyzing my ribs...my rub wasn't applied evenly, ribs should have been cooked lower and slower, and who did I think I was leaving the membrane on. I politely said if you don't like them you shouldn't buy them. He became a repeat customer....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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12-12-2012, 03:36 PM | #26 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Thanks for the pics and explanation Mo-Dave. I now see what you're talking about regarding the "inner" layer.
Yea...I never messed with that one.
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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12-12-2012, 05:42 PM | #27 |
is one Smokin' Farker
Join Date: 07-18-08
Location: Mebane, North Carolina
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Beef ribs too - same thing, outer only. But Beef ribs secondary membrane will still be like tough paper when cooked, nobody minds though.
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