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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-12-2010, 07:52 AM   #1
timmy7649
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Default comp beef rib help.

i'm going to do a bbq comp. the catigorie's are pork rib, beef rib, chicken. i got all down pat tasting good but the only problem i have is on my beef rib after pulling membraine off there is another membrane that just wont come off. and it is tuff. any suggestions would be great. thanks tim
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Unread 03-12-2010, 08:12 AM   #2
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Most ribs have two membranes. The 2nd one is VERY attached to the meat and I wouldn't try to pull it off. I don't know the technical term for it, but someone will tell us.

Key to beef ribs would be get the biggest, meatiest because they're hard to find. Make friends with your butcher (if he sells rib eye, ask him to trim some special ones up for you).
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Unread 03-12-2010, 07:53 PM   #3
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thanks for the advice. i wish i could pick the ribs but they are supplied for us by the competition.
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Unread 03-13-2010, 07:39 AM   #4
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I agree with the previous poster, if you pull the second membrane off the bones will actually fall off the meat. This is fine if you want to make McRibs but for comps leave that second one on..

Good Luck!
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Unread 03-13-2010, 11:05 PM   #5
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cool. good to know that is how everyone else does it.
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