Originally posted by Richtee
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Opinions wanted on scoring vs. removal of rib membrane please
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Originally posted by Richtee View PostIn addition to a fresh paper towel. Actually I don’t even need the knife. The towel will grab an edge. ZIP!Originally posted by BYBBQ View Post^^^ ^^^ Paper towel makes it very easy to remove
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Originally posted by HawgHeaven View PostNever had much luck trying to start oot with just a dry paper towel. I always get it started prying up an edge with the butter knife, then using the paper towel method.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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Originally posted by Richtee View PostPlay with it..just start at the “large” end and it’ll ‘tease up” with a little practice.I remember a rib burn years ago..I was watching a guy with a paring knife tryin’ to remove the membrane. After about 10 mins on his first slab I walked over and asked if I could help. Grabbed the next slab..tease, tug..ZIP. He about died.
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Originally posted by SMOKE FREAK View PostI'm on the butter knife and paper towel team...CUHS Metal Shop Reverse Flow
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"All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010
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Originally posted by DDave View PostIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Back when my Dad did "BBQ" ribs on the grill or rotisserie he didn't worry aboot pulling the membrane. In fact it was one of my favorite parts of the ribs. The ribs would come oot with a nice crispy bark.
Now that I'm "enlightened" & cook up the ribs low & slow I always do the peel. I had been doing the butter knife method bhut I think I'll give Rich's "Grip it & rip it" a try....
Not to mention the occasional campfire
My --->
Paul
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Originally posted by THE ICEMAN View PostBack when my Dad did "BBQ" ribs on the grill or rotisserie he didn't worry aboot pulling the membrane. In fact it was one of my favorite parts of the ribs. The ribs would come oot with a nice crispy bark.
Now that I'm "enlightened" & cook up the ribs low & slow I always do the peel. I had been doing the butter knife method bhut I think I'll give Rich's "Grip it & rip it" a try...Craig
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if I'm doing a whole rack from scratch - I usually take the membrane off - the dogs like it and they ain't getting any of the meat :-)
Recently I've been buying ready marinated rib-tips. I tweak them and theyre pretty good - lots more meat and cheaper than buying the skinny little racks you get over here, some have very little bone. Some are like mini racks. Never bother removing the membrane.
Can't say it makes much difference
I'm a bone chewer, so I like the cooked membrane.
But honestly - I don;t think it matters one way or the other.
And yep - blunt knife or the end of a teaspoon and kitchen paper makes it very simple.
Scoring the membrane ? why
It's actually quicker to remove it. Just can't see why you'd bother scoring it. either take it off or leave it alone.Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Originally posted by Richtee View PostPlay with it..just start at the “large” end and it’ll ‘tease up” with a little practice.I remember a rib burn years ago..I was watching a guy with a paring knife tryin’ to remove the membrane. After about 10 mins on his first slab I walked over and asked if I could help. Grabbed the next slab..tease, tug..ZIP. He about died.
Interesting---Did you play with his first too?
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
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