My dad usually parboils his ribs and letting them dry before throwing the rub on them and putting them on the BBQ.
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My dad usually parboils his ribs and letting them dry before throwing the rub on them and putting them on the BBQ.
Is there an easy way to get that membrane off the back of the ribs? I always have a hard time. Do you take it off before you cook them, or part of the way through?
Its all in how good your meat is.
Real BBQ aficionados will tell you that meat is not supposed to fall off the bone and if it does, it is overcooked.
I have not found an 'easy' way to do this. But typically I'll cut a little along both sides of the membrane and slowly start pulling until I get a handful. Then I try to pull it off in one big sheet.Quote:
Originally Posted by vrmdlm
The butcher shop I go to does that for me.Quote:
Originally Posted by vrmdlm
That's a crock, because I buy the best available.Quote:
Originally Posted by FlyinKIng
I've heard that, but I think it depends upon the type of rib you're smoking (as well as personal preference of course). Beef ribs don't get that way. But the pork baby backs I've had in Tennessee at some of the most widely known barbecue restaurants in Memphis and Nashville are so tender and juicy that you don't need a knife to pull them apart. As I said before, I've been able to get that result once, and I can't figure out why I can't seem to get them to turn out that way anymore.Quote:
Originally Posted by santiclaws
This is true. If you've been to any BBQ's in Texas or Kansas, their ribs are tasty but not excatley "fall off the bone". I think its more of a visual you try and tell people, alot like a steak. "It's so tender that you won't need a knife". Which I think I've only had 2 in my life, and both were at Mortons. Concentrate more on the taste than the tender. And remember when we BBQ, WE (the cooks) are the biggest critic. My in-laws love it when I go get porterhouses and let them sit on grill for an hour. They always love it, but I always find something.Quote:
Originally Posted by santiclaws
as soon as you get a little bit off (I usually use a fingernail), then use a paper towel for much better grip.Quote:
Originally Posted by vrmdlm
I don't have a smoker, but I do pan steam my ribs in the oven for about 3-4 hours before putting them on the grill for smoking for another 3-4 hours (then I direct heat them on low for a few minutes with the BBQ sauce on to caramelize). I've used both ribs from costco and ribs from the beef palace and they have all turned out really awesome and fall off the bone. heck, for $2/lb less, I'm going to keep getting them from costco because I really can't tell that much of a difference.Quote:
Originally Posted by FlyBoeingJets
one other thing, I'm wet marinating them every 20 minutes while I'm smoking. just take some of my bbq sauce, apple juice, vinegar and some stubb's marinade.
Ribs from Costco are really meaty and good.Quote:
Originally Posted by nosoupforyou
