Quote:
Originally Posted by trew
Two things to add:
- If you smoke your ribs, they only need a couple hours of smoke exposure. (Once the meat gets above 165 deg F it won't take any more beneficial flavor from the smoke). Best to wrap them in foil to seal in liquid and cut down smoke exposure after this point.
- Membrane. Easiest way to remove is with a small sharp knife and a paper towel. Use the knife to cut up a flap of membrane, and then grab it with the towel and slowly pull it off.
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Good call on membrane. I like using a butterknife to separate the membrane from the meat slightly, then grab it with a paper towel. Comes off in one piece....most of the time.