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Old 08-07-2011, 04:59 PM   #11
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Quote:
Originally Posted by purple.alien.giraffe
Bolas, those look good! Have you added those pictures to the food photos thread yet?

Chopper, congrats on your successful ribs!
Thanks! Mine looked kind of like Bolas's, but I didn't turn mine. Just left them bones down. I had them on the middle rack of the grill on the side without flame. I did take the membrane off-just like it better without it. I learned from different places to use a paper towel to do this, and it has made it SO much easier. I will do this again!
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Old 08-07-2011, 06:00 PM   #12
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I flip mine when I sauce them and move them closer to the flame.

If you get the membrane started good you can twist it around your finger where it will tighten on itself as you pull it. Then you don't need the paper towel unless it tears funny. I always take the membrane off about two ribs up on the short end. I work a paring knife under it, then my finger and lift up. This gives me just enough membrane to wrap around my finger like I said. Slippery stuff for sure.
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Old 08-07-2011, 08:24 PM   #13
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Congrats on your smoked ribs!!

The first time I did low and slow on the gasser I ran out of gas after 3 hours. I had to halt the cook and go exchange the tank.....lol...
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Old 08-10-2011, 10:58 PM   #14
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Roadfix, before we started we filled the spare tank, but didn't end up using it. My Hubby was a boy scout so he knows to be prepared. If it was just me I would not of thought of getting the spare tank filled. ;)
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