Are you pulling both membranes? Yes, call me crazy but there are 2. If, you are pulling both then they pop through very easily. 1st picture shows the membrane as we know it. 2nd picture is a careful separation of the two. 3rd and 4th pictures show the second membrane left on. Last picture shows the rack after the 2nd membrane is pulled. Hopefully, everything posted in order haha!
Smithfield ET cooked to perfect comp tenderness.....tightly foiled bones up.
There's your problem. Leave a vent in the top of your foil boats and you'll stop getting so many shiners.
I think if there was a difinitive answer, people wouldn't cook 4-5-6 racks in competition
I only cook 3, got a good friend and top cook that only cooks 2.
2 racks is insane. There are no style points for difficulty.
Not sure how that would help.......I don't know anyone that doesn't foil tightly to avoid air space and the ribs steaming vs braising.
Are you saying it vents out some excessive heat which is what you think is blowing the bones out?
Thanks