I’m a Believer In Baby Backs

Nice Ribs!
A rag or cloth of some kind really helps get a grip on the membrane, get a corner started and grab it with a cloth (or brown jersey type glove).
 
Nice. 3-2-1 is a good place to start. Soon you'll find that 3-2-1 is just a loose guide and you'll cook ribs by sight and touch, if you don't already.
My wife doesn't like spicy either, so I look for rubs with little or no heat. Plowboys Bovine Bold has just a little heat, is savory, salty and has a mild sweetness...it's one of my favorites. For a nice sweet-savory flavor, with no heat, try Simply Marvelous Sweet Surrender...great on pork and fish and can really be piled on, cuz it has little salt. It never seems to overpower meat or fish.
 
This made me go take a slab out of the freezer...yours look awesome.
 
Sometimes I just can't get that darned membrane no matter what I do . So... I just score it it a lot and cook. Never know it's there ......
 
TC Smoke & Que said:
Chett, Those are some mighty fine looking Bones!!:thumb::thumb:
Finding that "right" rub to suit everyone's taste can be a challenge, so doing a couple of racks with different rubs can work. My go to has been "Kenny Bear Rub" and then just a bit of heat and sweet combined. Mild / Savory rub and one rack gets some "bite" the other just Savory and slightly sweet.
Looking forward to your future cooks now that the bug has bit!
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Hi Rick,

Thank you. I'll look up Kenny Bear Rub.
 
SmokeRingsMatter said:
If you like the paprika flavor, you might want to try meathead's memphis rub recipe. I don't know how much sweet you like but you can always adjust his recipe to suit your liking.
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I want to thank you so much! This is the flavor that I after. Thanks again!:clap2:
 
Biloxidman said:
Good looking ribs! It’s easy to remove the membrane by sliding the tip of a butter knife under an edge on a bone near the thin end of the rack. Once you get it pulled up a little you ca usually slide your finger under it or hold it between the knife and your thumb to pull most of the membrane off. Otherwise you can leave it on and score it all over with a sharp knife.
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Thank you! Next time I'll try it hopefully with better luck.
 
1MoreFord said:
Good looking ribs. Great first run.

As Biloxi said, slip a butter knife under the membrane and pull. Once you have a corner pulled up I like to use catfish skinning pliers to finish.
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Thank you. This what I love about this forum. Good People helping each other, one day hopefully I will be able to help someone else.
 
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