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View Full Version : You guy's have learned me a thing or two. PrOn


CharredApron
04-05-2013, 10:33 AM
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.

http://i1308.photobucket.com/albums/s619/hometruckin/stlouisstyle002_zps9776d59b.jpg

After I trimmed the silver skin off

http://i1308.photobucket.com/albums/s619/hometruckin/stlouisstyle003_zpsa79cd338.jpg

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

HeSmellsLikeSmoke
04-05-2013, 10:36 AM
Ya know, I really like seeing that membrane peeled off so well by someone else. :becky:

CharredApron
04-05-2013, 10:38 AM
Ya know, I really like seeing that membrane peeled off so well by someone else. :becky:
Yep, grip em and rip em. Kinda like peeling a sunburn!

BobM
04-05-2013, 11:38 AM
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!