ribs in a hurry!!! - Page 2

Pugi · 02-02-2013, 05:32 PM

Ribs done at 3:45, 15 minutes late. Had I pulled for a little tug on the bone I would have been on time. These were fall off the bone. Notice the rack in back broke while bend testing.

And for you bend testers. You can see the meat tearing on the top.

bbqbull · 02-02-2013, 05:35 PM

Please respect the original posters thread here.
I too am curious about scoring the membrane vs pulling it.
Thank you in advance!

Pugi · 02-02-2013, 05:42 PM

A note of point* from the time of the finished pic with a little pull back and the in progress with no pull back was a total of 45 minutes. As for the scoring, I am by no way a expert. This is only the second time I've done it. I usually remove. It is super fast in prep. I don't hardly notice the cooked membrane when eating. It does appear to me it may lesson the smoke ring a little.

1911Ron · 02-02-2013, 05:51 PM

They look good, question is did they taste good? If they taste good it's all good in my opinion

Pugi · 02-02-2013, 06:11 PM

Quote:

Originally Posted by 1911Ron

They look good, question is did they taste good? If they taste good it's all good in my opinion

You bet they tasted good!

Bonewagon · 02-03-2013, 11:07 PM

They look good to me!

code3rrt · 02-03-2013, 11:15 PM

Lookin' reeeeeeeeaaaaaaal good, glad it worked out for ya.

gettinbasted · 02-03-2013, 11:24 PM

I worked in a restaurant way back in the day that just scored the ribs. It produced pretty good results so I think it is a viable alternative to pulling the membrane,especially if you are cooking several racks.

kds9547 · 02-04-2013, 12:01 AM

Never had a rack that it took me more than a minute or so the get the membrane off with a butter knife and a paper towel but maybe I've been lucky. I haven't tried scoring them but may give it a try. Those ribs look awesome.

funugy · 02-04-2013, 12:12 AM

Wow that is a quick cook. I don't have the confidence yet to be able to rush a cook like that yet. Thanks for letting me know it can be done.

westy · 02-04-2013, 12:29 AM

Nice looking racks. Sounds like everything worked out great. I've gotten to the point where I rarely pull the membrane anymore and just score it instead. I kinda like the little xtra chew with the crispy edges. Good job getting the food out quick and yummy.

chriscw81 · 02-04-2013, 12:47 AM

well done, pugi! you turned out some nice ribs when you were pressed for time and even tried a new method. Those ribs look great!!! thanks for sharing.

bigabyte · 02-04-2013, 08:19 AM

Aw hell yeah!

Those look great!

02-02-2013, 05:35 PM	#17
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Please respect the original posters thread here. I too am curious about scoring the membrane vs pulling it. Thank you in advance! __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

02-02-2013, 05:51 PM	#19
1911Ron is One Chatty Farker Join Date: 04-09-12 Location: Ft. Mudge, Az Downloads: 0 Uploads: 0	They look good, question is did they taste good? If they taste good it's all good in my opinion __________________ YOU CAN NOT COOK GREAT BBQ ON A CONSISTENT BASIS BY COOKING TO AN INTERNAL TEMPERATURE OR BY TIME ( XXX MIN PER LB) YOU MUST COOK BY FEEL! For Brisket and Pork Butts it must pass the poke test(probe like soft butter in the thickest part of the Flat) Ribs pass the Bend Test, These are the only reliable methods to ensure that your cook will be a success. There is one exception to these rules and that is Poultry which must achieve an internal temp of 170 deg in the thickest part of the thigh and 165 in the breast.

02-03-2013, 11:07 PM	#21
Bonewagon is One Chatty Farker Join Date: 06-12-09 Location: Ithaca, Michigan Downloads: 0 Uploads: 0	They look good to me! __________________ Jason Big Steel Keg, WSM, OTG, Super Fast and Accurate Blue Splash-Proof Thermapen

02-03-2013, 11:15 PM	#22
code3rrt is One Chatty Farker Join Date: 08-09-12 Location: Spokane Valley, Washington Downloads: 0 Uploads: 0	Lookin' reeeeeeeeaaaaaaal good, glad it worked out for ya. __________________ 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.

02-03-2013, 11:24 PM	#23
gettinbasted On the road to being a farker Join Date: 09-14-12 Location: Saddlebrooke, MO Downloads: 0 Uploads: 0	I worked in a restaurant way back in the day that just scored the ribs. It produced pretty good results so I think it is a viable alternative to pulling the membrane,especially if you are cooking several racks. __________________ Sunset Orange Assassin Smoker - gettinbasted.com

02-02-2013, 05:32 PM	#16
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	Ribs done at 3:45, 15 minutes late. Had I pulled for a little tug on the bone I would have been on time. These were fall off the bone. Notice the rack in back broke while bend testing. And for you bend testers. You can see the meat tearing on the top.

02-02-2013, 05:42 PM	#18
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	A note of point* from the time of the finished pic with a little pull back and the in progress with no pull back was a total of 45 minutes. As for the scoring, I am by no way a expert. This is only the second time I've done it. I usually remove. It is super fast in prep. I don't hardly notice the cooked membrane when eating. It does appear to me it may lesson the smoke ring a little.

02-04-2013, 12:01 AM	#24
kds9547 Full Fledged Farker Join Date: 09-18-12 Location: Lugoff, SC Downloads: 0 Uploads: 0	Never had a rack that it took me more than a minute or so the get the membrane off with a butter knife and a paper towel but maybe I've been lucky. I haven't tried scoring them but may give it a try. Those ribs look awesome.

02-04-2013, 12:12 AM	#25
funugy On the road to being a farker Join Date: 05-21-12 Location: Oak Harbor, WA Downloads: 0 Uploads: 0	Wow that is a quick cook. I don't have the confidence yet to be able to rush a cook like that yet. Thanks for letting me know it can be done.

02-04-2013, 12:29 AM	#26
westy Full Fledged Farker Join Date: 06-01-11 Location: valley village, ca. Downloads: 0 Uploads: 0	Nice looking racks. Sounds like everything worked out great. I've gotten to the point where I rarely pull the membrane anymore and just score it instead. I kinda like the little xtra chew with the crispy edges. Good job getting the food out quick and yummy.

02-04-2013, 12:47 AM	#27
chriscw81 is One Chatty Farker Join Date: 07-01-12 Location: Fredericksburg, VA Downloads: 4 Uploads: 0	well done, pugi! you turned out some nice ribs when you were pressed for time and even tried a new method. Those ribs look great!!! thanks for sharing. __________________ *A Texan transplant* UDS \| Blue Weber Performer Platinum \| Chargriller Akorn \| 22.5 Weber OTG \| WSJ Gold \| Mini WSM \| Maverick ET-73 \| Blue Thermapen \| Maverick PT-100 \| Gasser(charcoal chimney starter)

02-04-2013, 08:19 AM	#28
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Aw hell yeah! Those look great! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member