I'm brand new and out of the box for the BS world but I have done plenty of grilling. I have always peeled the membrane covering the bone side of the ribs before grilling. Is this still recommended with the low and long cooking with the BS? I also used to cut off the flap meat on the inside and rib tips as well BBQing them seperate.
Looking forward to my 1st smoke tomorrow, I was going to do lamb but starting off with less expensive St. Louis ribs, I'll see how that goes.
Tom
TDUKE
I would recommend removing the membrane. Welcome top the forum, and post your results.
I cut the flap meat off and place it on a separate rack. When you say tips are you speaking about the smaller ribs at the end or the chime bone. With St. Louis style at times I do remove the chime bone, but many people I serve my ribs to prefer the chime bone be left on. So generally I leave it on.
I fogot to welcom you to the forum. Welcome TDuke.
I have always removed the membrane. Last week I did 6 racks of babybacks and failed to remove the membrane on one rack. I coudln't tell a lot of difference in the texture, but I think the membrane may have prevented the rub on the bottom side and possibly the smoke from penetrating the meat as much.
Thanks, already done, dry rubbed and in the fridge and ready to smoke! Will post results, wish me luck!
Tom, TDUKE
Good Luck!
I agree with OnTrack regarding the membrane. I think removing it helps the smoke penetrate the ribs better.
How did the ribs turn out for you TDuke?
Another vote for peel.
Quote from: Buck36 on January 16, 2008, 11:06:22 AM
How did the ribs turn out for you TDuke?
They turned out better than expected for my 1st time, posted results under "1st smoke" a few topics down.
TDUKE
I will have to check it out now. For what it is worth I vote for the peel as well. It removes pretty easy if you use a paper towel to grip the membrane.