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 10-24-2011, 07:12 PM   #106
Mister Bob
Babbling Farker

 
Mister Bob's Avatar
 
Join Date: 06-15-09
Location: Scituate, RI
Downloads: 2
Uploads: 0
Default

Quote:
Originally Posted by morgaj1 View Post
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
Like Ron said ^^^^^^^^^^ and when you slide the knife in, be careful and try not to dig it into the bone.
__________________
Mister Bob, Pitmaster - Bob's Hogs. KCBS CBJ #31759 - IMBAS Certified MOINK Baller

http://TheHogBlog.com
Mister Bob is offline   Reply With Quote


Unread 11-04-2011, 02:58 PM   #107
Al Czervik
Babbling Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Mead, WA
Downloads: 0
Uploads: 0
Default

Figured I'd bump this epic post as I'm going to use it this weekend...
__________________
Mongo

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is online now   Reply With Quote


Thanks from:--->
Unread 11-04-2011, 07:40 PM   #108
buccaneer
Quintessential Chatty Farker

 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: Sunset City Western Australia
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mister Bob View Post
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.

It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
Only part way through this great thread, Bob, and came across this.
Since it hasn't been addressed so far and it is something I can pay back with:
Your instinct is correct. Don't put salt on it as fat is hydroscopic and the salt will cause the meat to toughen and dry out.
The fattier the meat, the more devastating the effect.
I have been curving my cut and making one end narrower so I have benefited greatly by your tutorial.Thank you .
Bucc.
__________________
The only current member banned for life!
I could help being the way I am, but the problem is...there is nobody else willing to do it.
buccaneer is offline   Reply With Quote


Thanks from:--->
Unread 11-04-2011, 07:59 PM   #109
Terry The Toad
is one Smokin' Farker

 
Terry The Toad's Avatar
 
Join Date: 08-16-11
Location: Saint Cloud, FL
Downloads: 0
Uploads: 0
Default

Consider this thread "subscribed."
Terry The Toad is online now   Reply With Quote


Thanks from:--->
Unread 11-17-2011, 01:40 PM   #110
tish
Babbling Farker

 
tish's Avatar
 
Join Date: 11-13-11
Location: york, pa
Downloads: 0
Uploads: 0
Default

Thanks so much! This was great! After studying this, I think I'd have the nerve to try it on my own. Kudos!
__________________
*When all else fails, just ask yourself WWGALD???
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Just a little pyro at heart! Who's got the hot dogs?
Bubba Keg, Weber Genesis E-310 NG
Mini WSM, Shhh!!! Michael's surprise
<'\__!
.// .\\ Puppy baby says 'piss on it and walk away!'
~~~~~~~~~~~~~~~~~~
Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!
tish is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2011, 06:58 PM   #111
Bluehawg
Full Fledged Farker
 
Join Date: 11-07-11
Location: Richton, MS
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Mister Bob View Post
I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.
Most of the time I just don't eat around the cartilage, but actually eat THROUGH it I'm wierd like that. I also eat a lot of the smaller bones in chicken too. I can dang near clean up a breast or a thigh to the point you couldn't recognize it from its remains on my plate no matter how good of a CSI you may be. LOL... Also eat the cartilage from the ends of the leg bones and then eat the tips off them as well.

I grew up poor, and heck I'm still poor. I eat errything, don't nothing but the squeal or squawk go to waste and if I could figure out how to make a gravy from them, they wouldn't either.
Bluehawg is offline   Reply With Quote


Thanks from:--->
Unread 11-17-2011, 10:16 PM   #112
VoodoChild
Full Fledged Farker
 
Join Date: 05-22-11
Location: Phoenix,AZ BBq capitol of ....Well....Dunno
Downloads: 0
Uploads: 0
Default

Yes Yes ,
Thank you very much for this info ... I had asked about ribs and another forum member sent me this link and it answered all,, !!1 Thank you for taking the time to educate us !1
__________________
[I]2-Weber Mini WSM[/I]
[I]1-Jumbo Joe[/I]
[I]3-Weber 22.5 ots[/I]
[I]1-Weber 26.75 otg[/I]
[I]Nexgrill Gas[/I]
[I]Beefeater 3000s w/Cart -Gas[/I]
VoodoChild is offline   Reply With Quote


Thanks from:--->
Unread 12-29-2011, 01:55 AM   #113
pwa
is One Chatty Farker

 
pwa's Avatar
 
Join Date: 10-11-11
Location: North Pole, Alaska
Downloads: 2
Uploads: 0
Default

GF just bought me some Spare ribs from Sam's. Glad I found this post or would have been lost, never trimmed or cooked ribs before :(

pwa
pwa is offline   Reply With Quote


Thanks from:--->
Reply

Tags
tutorial

Similar Threads
Thread Thread Starter Forum Replies Last Post
St. Louis cut spares w/ Corky's and Montreal Steak Seasoning 42BBQ Q-talk 21 01-07-2011 10:46 AM
Where to buy St. Louis Cut Spares?-Chicagoland area gotwood Q-talk 18 08-16-2010 02:32 PM
Contrast BB's and St Louis cut Spares Lake Dogs Q-talk 25 09-12-2009 04:48 AM
St Louis Style cut BB Wager Q-talk 17 02-25-2008 04:24 PM
Ned help making a St. Louis cut on Spares MilitantSquatter Q-talk 11 11-12-2005 09:38 PM

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 11:09 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.
no new posts