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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.


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Unread 07-11-2009, 02:39 PM   #1
MOS95B
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Default First ribs in probably 20 years

The Missus decided to suprise me and picked up some Hormel ribs at the grocery store.

She then proceeded to hog the camera taking pics of her gardens.

This is the first time in about 20 years that I've even tried ribs. Tweaked and reground some Famous Dave's Rib Rub. Let that soak in for a couple of hours. Then, I grabbed a book and some iced tea and let them smoke over kinsford briquettes and lump with two chunks of pecan for 3 1/2 hours on my grill.

All I got was a pic of a loaded plate, but they were pretty danged good. Decent smoke ring. Good smoke flavor (would have preferred hickory those) and a nice sauce glaze.




Quick question. I forgot about the "skin" on the underside. Not totally inedible, but kind of annoying. Can that be removed before cooking?
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Unread 07-11-2009, 02:43 PM   #2
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Quote:
Originally Posted by MOS95B View Post
Quick question. I forgot about the "skin" on the underside. Not totally inedible, but kind of annoying. Can that be removed before cooking?
Yep, I get it started at a corner and then grip it with a paper towel and pull gently. Many other techniques are around. This one works for me.

Fine looking ribs. Congrats.
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Unread 07-11-2009, 02:53 PM   #3
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I use a oyster shucker knife to get under the membrane and start in the middle and wrok out to the sides. I can usually get it all in one piece. Nice looking ribs, why the 20 year wait?
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Unread 07-11-2009, 03:31 PM   #4
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Wow those look great! 20 years though? How does it feel to be out? j/k
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Unread 07-11-2009, 03:32 PM   #5
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They look good. I use Kevin's method for dealing with the membrane as well, except I can usually not find any paper towels. Are you sure it was 20 years? I lost my ability to burn for just 3 years and it did seem like a lot longer.
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Unread 07-11-2009, 04:20 PM   #6
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The twenty year gap was due to about 15 years in the Army, then a few years renting. And a large dose of doubting my ability.

But, after reading here for a few weeks, I decided it was worth a try....
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If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good!
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Unread 07-11-2009, 04:56 PM   #7
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Ribs look excellent. I did ribs this weekend at the beach house on my 18 weber, 2 racks. Pain to keep temp good but about 2 1/2 hours later with John Henry's Apple rub was very good. I use a butter knife to get membrane off andslide my fingers under pulling up evenly to get off. Just me though!
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Unread 07-11-2009, 06:31 PM   #8
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Thanks for your service.
Never be afraid to try anything when doing Q, if in doubt just ask and you will get an awnser pretty quick here.

Your ribs look great.

I use a butter knife, slide it along the bone and lift the membrane until I can get one of my fat fingers underneath it.
I then lift it until I tear it, grab a paper towel and do like the others say.
Definately makes a difference when eating them for sure.
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Unread 07-11-2009, 07:07 PM   #9
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Thanks for the encouragement folks! I missed the butcher shop, but I think I'm gonna see if the grocery store has a small brisket and some hickory chunks/chips. If not, maybe some sort of roast.

Any suggestions on what type of roast I want? I want to do something as close to a brisket style cook as I can get.
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Unread 07-11-2009, 07:25 PM   #10
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Brisket! hehe

I would look for a chuck roast if there is no brisket. It smokes up nice.
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Unread 07-11-2009, 10:49 PM   #11
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How rusty were the grates bro? LOL
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Unread 07-12-2009, 07:54 AM   #12
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Try rolling the ribs tightly with the meat side in, then follow Kevin's method. You will be amazed how easily the membrane comes off.
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Unread 07-12-2009, 10:38 AM   #13
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Thanks for your service and nice ribs!
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