喫煙者
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 04-05-2013, 10:33 AM   #1
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default You guy's have learned me a thing or two. PrOn

I have never heard of trimming the silver skin off the backs of ribs before. The breadth of information on the site is great. Reading through many of your posts I decided to trim up my St. Louis Style ribs I bought the other day at Costco.

They started out looking like this.



After I trimmed the silver skin off



3 racks are now sitting in the fridge rubbed with Jed's Not So Famous Rib Rub and tightly wrapped in plastic wrap.

Another lesson I learned from this forum, Price doesn't always produce the best end product. I have cooked ribs from my Butcher both Babybacks, and Kurobuta and they were not cheap. They were good, don't get me wrong, but I have never done anything to my ribs other than throw on some rub and off to the cooker they go. Or in the past the would go off to the oven, in a water bath @ 190 all day and then finished on my gasser.

Looking forward to tomorrow's cook, Now it's back to more reading gotta do a pork butt also!

Thanks again!

jed
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
CharredApron is offline   Reply With Quote


Unread 04-05-2013, 10:36 AM   #2
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

Ya know, I really like seeing that membrane peeled off so well by someone else.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 04-05-2013, 10:38 AM   #3
CharredApron
Babbling Farker


 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by HeSmellsLikeSmoke View Post
Ya know, I really like seeing that membrane peeled off so well by someone else.
Yep, grip em and rip em. Kinda like peeling a sunburn!
__________________
Backyard Disasters are my specialty.

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ
Pitmaster at "Sultans of Sting" BBQ Team it's a French thing!
CharredApron is offline   Reply With Quote


Unread 04-05-2013, 11:38 AM   #4
BobM
Babbling Farker

 
BobM's Avatar
 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Hometruckin View Post
Yep, grip em and rip em. Kinda like peeling a sunburn!
^ Ouch!

Sounds like you are off to a good start. Post some pr0n of your cook!
__________________
"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin
| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 |
| BBQ Guru CyberQ WiFi
| Maverick ET-732 | Gray Thermapen |
BobM is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:44 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.