The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 11-07-2009, 12:52 PM   #1
SirDanK
Got Wood.
 
SirDanK's Avatar
 
Join Date: 10-22-09
Location: Quad Cities, Il
Default 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
SirDanK is offline   Reply With Quote




Old 11-07-2009, 01:04 PM   #2
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Default

Quote:
Originally Posted by SirDanK View Post
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
you don't want/need room temp..

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 !!
__________________
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
MilitantSquatter is offline   Reply With Quote


Old 11-07-2009, 01:16 PM   #3
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Don't forget to remove the membrane! Post pic's!
__________________







**************************
*** 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




Midnight Smoke is offline   Reply With Quote


Old 11-07-2009, 02:27 PM   #4
Hugh Jorgan
is One Chatty Farker
 
Hugh Jorgan's Avatar
 
Join Date: 07-14-09
Location: Metrolina
Default

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.
__________________
Hot Rod Hog Cookers Association, Charter Member, President
Hugh Jorgan is offline   Reply With Quote


Old 11-07-2009, 02:51 PM   #5
Bushwacker
is one Smokin' Farker
 
Bushwacker's Avatar
 
Join Date: 07-13-09
Location: Cape Coma, Fl.
Default

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...
__________________
Charm-Glo Gasser, Generic Grill,
Smoker conversion,
State Park Charcoal Grill.
UDS (Under Construction)
Bushwacker is offline   Reply With Quote


Old 11-07-2009, 02:54 PM   #6
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

Don't forget to leave the membrane on.
__________________
Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent
barbefunkoramaque is offline   Reply With Quote


Old 11-07-2009, 05:00 PM   #7
cameraman
Babbling Farker

 
Join Date: 08-31-09
Location: Nashville, TN
Default

Do those who leave the membrane on eat it?
__________________
[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]
cameraman is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
rib question KrabbyKirk Q-talk 9 07-12-2011 07:43 PM
rib question beertender55 Q-talk 12 01-21-2011 10:09 AM
Rib Question Urbs Q-talk 15 12-22-2009 10:49 PM
Question- R2D2 rib cooking question. smooookin Q-talk 3 04-05-2009 05:14 PM
Rib Question Bossmanbbq Q-talk 14 06-11-2008 08:55 AM

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:01 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
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.
no new posts