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I did ribs this last week

Discussion in 'Max's Kitchen' started by husker6, Jul 8, 2018.

  1. husker6

    husker6 Husker Baby 3:16 says GO BIG RED!!! 10 Year Member

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    IMG_20180702_172807.jpg

    I think they turned out pretty good.

    8 pounds of pork spare ribs and 4 pounds of beef ribs. Rub was salt, paprika, granulated onion and garlic and brown sugar (pork ribs only).
     
    Bean, Squatchsker, NU_Alum and 2 others like this.
  2. NU_Alum

    NU_Alum All American 2 Year Member

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    Anyone have a good tip for removing the membrane from baby backs? I've probably tried 10 methods and more often than not, it's a struggle.
     
  3. goodnterribles

    goodnterribles Regulators! Let's mount up. 5 Year Member

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    Leave them on. It keeps the moisture in and usually if they cook long enough, it cooks out the membranes and you don't get that chewy texture.
     
  4. HuskerMark

    HuskerMark Starter 10 Year Member

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    Take a butter knife and push the tip along the bottom of the last rib to get under the membrane to tear it, then use a paper towel to peel it, think of skinning a catfish.
     
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  5. Bean

    Bean Grey Shirt 5 Year Member

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    Looks gooood!
     
  6. NU_Alum

    NU_Alum All American 2 Year Member

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    I've tried that so many times! I'm probably just an idiot or too impatient! Thanks for the tip, I'll try it again next time.
     
  7. 68hskr

    68hskr Travel Squad 10 Year Member

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    This is the method I use. Sometimes I go to the second to the last rib, then work the knife in and backwards to get the first rib. Then you have something to hang on to when you pull it the rest of the way off.
     
  8. Bean

    Bean Grey Shirt 5 Year Member

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    So gas or coals? How long on your grill?
     
  9. husker6

    husker6 Husker Baby 3:16 says GO BIG RED!!! 10 Year Member

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    Had to do it in the oven. Uncovered at 250 for about two hours, covered at 225 for about an hour and then maybe 20 or 30 minutes on my grill to finish with the sauce.

    Yeah, yeah. I know... Oven. It's what I got for now. On the bright side they were eaten rather quickly.
     
  10. KingTM

    KingTM All Big 10 2 Year Member

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    You sir, are kicked out of the BBQ club.
     
  11. KingTM

    KingTM All Big 10 2 Year Member

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    Keep trying. I've found this to be the best method, as well. I've found that if the paper towel is slightly moistened, it grabs onto that membrane a little better. Pull it slowly so as to keep it in one piece, the best you can and it will come right off.
     
    NU_Alum likes this.
  12. NU_Alum

    NU_Alum All American 2 Year Member

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    Thanks.
     
  13. KingTM

    KingTM All Big 10 2 Year Member

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    Anytime. Do yourself a favor though, don't ever follow @goodnterribles advice. On anything. Ever.
     
  14. NU_Alum

    NU_Alum All American 2 Year Member

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    I do a decent number of ribs a year and sometimes I can get it right off and otherwise I struggle forever to get the little bastards off.

    Duly noted on GnT's advice. Can I just follow him around though recording everything?
     
  15. KingTM

    KingTM All Big 10 2 Year Member

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    Yeah, I do too but I just keep at those things until they're gone. For some reason, they kinda gross me out like gristle does.

    Oh, for sure. He's great entertainment, just don't get too close when he's building a fire.
     
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