Quote:
Originally Posted by undercoverbrother
In the video above, buddy says you don't need to remove the membrane, rather poke holes.
What are the pros/cons of each?
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Buddy is wrong.
Pro - good tasting juicy ribs
Con - ribs that are not like the ribs under the pro category....need I say more?
Matt Dunnigan says remove the membrane. Who you gonna belive a grey cup champion, or buddy with a handi-cam?