Rib membrane or no?

[TNHarley]

Seems to be fairly contested in the culinary world.
I can't tell much of a difference.

 

[ABikerSailor]

If you don't remove the membrane, it makes the ribs tougher and chewier than if you remove it. Besides, the membrane doesn't really have any flavor, all it does is make it harder to eat the ribs.

 

[fncceo]

I suppose it all comes down to 'What would President Trump do?'

 

[Dick Foster]

Seems to be fairly contested in the culinary world.
I can't tell much of a difference.

Sometimes I remove it but other times I get lazy and leave it on. It's on the bone side so there's little effect if you just leave it.
I suppose it matters how you cook them. I slow smoke mine at 225 for six hours. Just rub then let them sit in the fridge overnight. No sauce or other goop, wrapping or fiddling around etc , just dry rub, smoke and eat.

 

[HereWeGoAgain]

Seems to be fairly contested in the culinary world.
I can't tell much of a difference.

You should remove the membrane for several reasons.
One it allows your rub to penetrate on both sides and it allows smoke to penetrate as well if your smoking them.
And of course there's the toughness of the membrane.

 

[HereWeGoAgain]

Another rib controversy......
Fall of the bone vs bite. In the competition world fall off the bone is a complete fail.
They should be tender and stay on the bone.

 

[HereWeGoAgain]

Have these babies on right now!!!!
Brined for five hours,jerk seasoning under the skin and refrigerated overnight.

If you like jerk chicken do yourself a favor and pick up some of this stuff!!!
We used to make it ourselves but with SpurTree there's no reason.

 

[HereWeGoAgain]

Have these babies on right now!!!!
Brined for five hours,jerk seasoning under the skin and refrigerated overnight.

If you like jerk chicken do yourself a favor and pick up some of this stuff!!!
We used to make it ourselves but with SpurTree there's no reason.

Note the butchering technic.....
Cut from the small point on the breast,through the ribs to the neck.
This separates the white from the dark making it far easier to keep that 175 and 155 rule.

 

[HereWeGoAgain]

Smoking some corned beef for some pastrami sammiches today.