Food Smokers and Smoking Tips/Tricks/Techniques

i like em this way. sometimes i roll them in bacon.

 

Oh yes, me too. I like the bacons!

 

So a buddy of mine was at the local rodeo. He was a bit tipsy when he went up to a bbq truck that was there selling some ribs. Apparently, the BBQ man was selling St louis ribs for $30 a rack. He bought some and loved them.

As he was leaving after the rodeo was over , he bought 2 more racks for $40... Crazy I know.

He gave half of his purchase to me, which i picked up after i got back in town from work.

Which i was very thankful for, and started to eat them for lunch. They were good, rub was good, smoked good, tasted like oak.

THE ONLY PROBLEM I HAVE... WHY DIDN'T THEY REMOVE THE MEMBRANE?????

Then this occurred to me, I have had quite a few sets of ribs recently where the cook didn't remove the membrane. Why are people skipping this simple step?! Especially a man who sells his work?!

Rant over, belly is full, now its nap time.

 

They arent skipping it, they just dont do it. There are two schools of thought on membranes, one, of course, is to remove it. No flavor and that crap can get in your teeth. The other camp, and I do know many pit master who leave it on, believe it holds in moisture and keeps the rib from drying. Ive had 'em both ways.

 

I cook my ribs bone down for about 2/3 of the time they're on so the cooking process removes (or destroys) the vast majority of it. I use to remove it but it's time consuming and one more step I don't want to go through.

 

Looks a lot better than mine was.

 

I did crutch it. It wasn't horrible, just not as good as it could have been.

 

motor oil WILL NOT help

 

I kind of like the membrane after it's been cooked w dry rub it's kind of rice papery I guess lol. Just a different texture and if it locks moisture in that's cool too

 

Yeah I'll take them either way. When I do ribs I give pulling the skin a valiant effort but if it doesn't come off pretty easily I've been known to say screw it.

 

I pull it all off. If I can't, I score it with a sharp knife (And I mean sharp, that shit is nature's Kevlar) to help break it down when it cooks. I also cut as much big fat as I can off the ribs, and I throw it and the silver skin on the red hot charcoals when I assemble my Napoleon Smoker.

 

http://www.tailgatemaster.com/scotch-eggs/

 

Yep, always a hit!

 

Gotta give these a go! Been deep frying mine for years... I'm betting this method will beat frying hands down

 

Man I never thought about what is better in general. Fried or smoked. Hmm, both are my favorite. What if I had to choose between only having fried or smoked foods

 

NO! Can't make that decision!

 

Nothing fancy but I am working at perfecting the art of grilling

 

Beef ribs?

 

Yes sir. Always leave them to the end so I can cook them low and slow.

I recently discovered Chupacabra Seasoning and that thing is amazing!