ribs

raven1 · June 18, 2005, 03:13:33 AM

hi..
i am new to the forum.. would like some help on some baby backs i am going to try.. do i need to pull the skin off the backs of the ribs and if so what is the best way.. thanks for any advice.. i love the sharing you guys do here.. it sure speeds up the learning cruve.. raven 1

Chez Bubba · June 18, 2005, 03:38:54 AM

Raven,

Yes, peel the membrane off the back, it makes all the difference in the world. Use a paring knife to get it started & then it should pull right off.

Lots of times your butcher has already done this, it is a question you should ask.

Good luck & welcome.[8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

BIG T · June 18, 2005, 03:48:15 AM

WELCOME RAVEN,
I AM ALSO NEW TO THE FORUM! YOU WILL FIND VALUABLE TRIED & TRUE INFO ON THIS FORUM. AS I WRITE THIS I HAVE MY 1ST BATCH OF BBR'S(ALONG W/ 2 7# BOSTON BUTTS) IN THE SMOKER. YES, DO PULL THE MEMBRANE FROM THE BACK OF THE RIBS. A HELPFULL LITTLE NOTE ON THIS IS TO TAKE THE SHAFT OF A SPOON & SLIDE IT BETWEEN THE MEMBRANE & THE RIBS. THEN TAKE A PAPER TOWEL & GRAB THE MEMBRANE & PULL IT OFF! THEN SEASON TO YOUR LIKING. I AM TRYING TO FOLLOW THE INFO OF OUR FELLOW SMOKERS. SMOKE FOR 4HRS THEN I WRAPPED MINE UP I FOIL & ADDED A SMALL AMOUNT OF APPLE JUICE TO THE PACKET & BACK IN THE SMOKER. WILL LET YOU KNOW HOW MINE TURN OUT[:D]. BY THE WAY ON ON SMALL SLAB I SOAKED THEM IN A BATH OF JACK DANIELS W/ MY RUB MIXED IN. LOOKING [8)]FORWARD TO TRY THOSE. BEST OF LUCK & HAPPY SMOKING.

JJC · June 18, 2005, 05:17:16 AM

Welcome to the Forum Raven--don't be a stranger!

John
Newton MA

nsxbill · June 18, 2005, 01:09:41 PM

I pull off the membrane with a kelly clamp/surgical forcep. It grips the membrane, and typically once I get the corner started I just gently pull if off top to bottom.

Do an online serch for Kelly clamp.

Example:
http://www.jascouniform.com/ecom/showprod.cfm?&CATID=53&ObjectGroup_ID=507

Dirt cheap and good to have in your tool box/tackle box.

Bill

There is room on earth for all God's creatures....on my plate next to the mashed potatoes.

psdubl07 · June 18, 2005, 11:34:04 PM

As mentioned, once you get it started, grab it with a paper towel and it comes off pretty easy.

MallardWacker · June 20, 2005, 02:38:37 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Do an online serch for Kelly clamp. <hr height="1" noshade id="quote"></blockquote id="quote">

Back in the day. I'm thinking doobie.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · June 21, 2005, 03:04:10 AM

Yea, whatever happened to those rockin' siblings?[;)][:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

A-B · June 22, 2005, 02:22:55 AM

Newbie poster...

After reading several posts about dry ribs, I decided to play it safe. I smoked the baby backs with the strips of maple bacon on top...it worked but I can not compare it to anything since this was the first ribs cooked.

Dry Rub: 8 + 3 + 1 + 1 (Alton Brown's Da Rub)

Smoke: Apple

Smoker Temps: Initial hour was 150 F (see note) then 5+ hours more at 200 F -225 F

Cook Time: 6 slabs took 6 hours

Food Temp: 190 F at pull, rested and covered in foil while I heated up the wet sauce.

Notes: Next time I will start the cooking in the oven for about an hour as the ribs sucked the heat right out of the smoker and it took a while to get back up to temp.

MWS · June 22, 2005, 04:51:20 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by Chez Bubba
 Yea, whatever happened to those rockin' siblings?[;)][:D][:D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?
<hr height="1" noshade id="quote"></blockquote id="quote">

I'm sure it's just a retorical question, but I saw them last August in Lynden Washington.

Mike 

"Men like to barbecue, men will cook if danger is involved".
-John Wayne

Phone Guy · June 22, 2005, 05:20:41 PM

I did a batch of ribs and removed the skin off the back on half and left on the other racks and there wasn't much difference. The taste was the same. Either way is good with me.

psdubl07 · June 22, 2005, 06:27:23 PM

Yeah, the skin won't affect the taste. It's just if you want it on or not when you's pullin em apart and eatin em.

BigSmoker · June 22, 2005, 10:16:40 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by psdubl07
 Yeah, the skin won't affect the taste. It's just if you want it on or not when you's pullin em apart and eatin em.
<hr height="1" noshade id="quote"></blockquote id="quote">

I think it helps the smoke penetrate better as well. I also don't see the need to start them in the oven. I crank the Bradley all the way for an hour before hand and don't have any problems keeping the temps at 225-240.

Jeff

Some say BBQ is in your blood, if thats true my blood must be BBQ sauce.

JJC · June 23, 2005, 05:17:15 AM

Welcome to the forum A-B!

John
Newton MA

JJC · June 23, 2005, 05:20:01 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 <blockquote id="quote">quote:<hr height="1" noshade id="quote">Do an online serch for Kelly clamp. <hr height="1" noshade id="quote"></blockquote id="quote">

Back in the day. I'm thinking doobie.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

<hr height="1" noshade id="quote"></blockquote id="quote">
Not sure how old you are, MW, but that pic reminded me of a roach clip . . . does doobie = roach clip?

Back in the day doobie = condom

John
Newton MA