"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 12-05-2007, 08:19 PM   #11
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by john a View Post
The catfish skinning pliers is a great idea, never heard it before. I remove the membrain with fingers and a paper towel, been doing it so long it's easy for me. Caterers that work large events do not bother when doing cases of ribs as it would take too much time. Some folks score the membrain and get pretty good results that way. Should you remove the membrain???
I just submitted a long post and it vanished into into the twilight zone!!
So, I'll give you the Reader's Digest version. I love the wide jaws of the pliers. I've used fingers and cloth towels with success too. "Should you remove the membrane"?? It's a matter of personal preference. The majority of competitive pit masters do!(Some don't with success) The rewards greatly outweigh the time and effort.... A nice clean bite/chew, better absorption of seasonings, etc., etc. I always remove the membrane. I am of the opinion that you can cook some very good ribs without removing it, but you will never cook excellent ribs unless you do.

Enjoy!
__________________

__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-01-2008, 07:36 AM   #12
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
Did you wrap them in foil at all?

IMO, if you going to cook them to fall off the bone status such as the 3-2-1 method (smoke 3 hours uncover, 2 hours in foil, last hour uncovered), you should remove the membrane.

FYI A lot of "amateurs" leave the membrane on as they don't know they can remove it, someone might just automatically assume a person is one. :)
__________________

__________________
Bacardi is offline   Reply With Quote
Old 03-01-2008, 01:00 PM   #13
Senior Cook
 
Join Date: Dec 2007
Location: Daytona Beach, FL
Posts: 109
I prefer a little resistence to fall off the bone so no foil for me. I always remove the membrane from ribs, both BB's & Spares.

Pacanis, Sorry, just noticed your question about the rack upon a rack. It's lightweight aluminum throw away thingy's from Home Depot, makes cleanup a lot easier.
__________________
John A
john a is offline   Reply With Quote
Old 03-01-2008, 01:39 PM   #14
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
I
Quote:
Originally Posted by john a
I prefer a little resistence to fall off the bone so no foil for me. I always remove the membrane from ribs, both BB's & Spares.
That a Boy!!!!!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-01-2008, 01:44 PM   #15
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
Quote:
Originally Posted by john a View Post
I prefer a little resistence to fall off the bone so no foil for me. I always remove the membrane from ribs, both BB's & Spares.

Pacanis, Sorry, just noticed your question about the rack upon a rack. It's lightweight aluminum throw away thingy's from Home Depot, makes cleanup a lot easier.
I personally prefer the 3-1-1 method, it's not falling off the bone, but the meat will cleanly come off the meat with only your teeth. Closest method I've tasted to competition ribs.

My guests strongly prefer the 3-2-1 method, they feel the mushier the ribs the better, go figure... :)
__________________
Bacardi is offline   Reply With Quote
Old 03-01-2008, 01:59 PM   #16
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Bacardi
personally prefer the 3-1-1 method, it's not falling off the bone, but the meat will cleanly come off the meat with only your teeth. Closest method I've tasted to competition ribs.
Some Competition ribs are successfully cooked using this, or a variation of the (Texas Crutch) method! They place high in the competitions.


Quote:
Originally Posted by Bacardi
My guests strongly prefer the 3-2-1 method, they feel the mushier the ribs the better, go figure... :)
Next time just give them some stiff mashed potatoes...sprinkle on some rub, add a dash of sauce, stick a bone in here and there....They want know the difference!! Oh! It's easier, quicker, and cheaper too!!!

Have Fun!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-01-2008, 02:06 PM   #17
Senior Cook
 
Join Date: Nov 2007
Location: Georgia
Posts: 218
Quote:
Originally Posted by Uncle Bob View Post
Some Competition ribs are successfully cooked using this, or a variation of the (Texas Crutch) method! They place high in the competitions.




Next time just give them some stiff mashed potatoes...sprinkle on some rub, add a dash of sauce, stick a bone in here and there....They want know the difference!! Oh! It's easier, quicker, and cheaper too!!!

Have Fun!
That's funny, I was thinking the same thing...Mix in a little liquid smoke and some JD whisky and they'd really have no idea what hit 'em...
__________________
Bacardi is offline   Reply With Quote
Old 03-01-2008, 02:17 PM   #18
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by Uncle Bob View Post
Next time just give them some stiff mashed potatoes...sprinkle on some rub, add a dash of sauce, stick a bone in here and there....They want know the difference!! Oh! It's easier, quicker, and cheaper too!!!

Have Fun!
That's good
Next time I fix ribs, I think that's what I'm going to give my sister. She's not a big meat eater anyway..... shoot, come to think of it, she doesn't eat mashed potatoes either
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 03-01-2008, 02:23 PM   #19
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Quote:
Originally Posted by Bacardi
Mix in a little liquid smoke and some JD whisky and they'd really have no idea what hit 'em...
Don't sell Liquid Smoke so short... The truth is..it is an excellent wood preservative, and the best sheep dip money can buy! In fact, I am convinced that anybody who likes this stuff has a little Sheep Hearder in their ancestory!!

JD??....I'm not allowed to say what that stuff is in mixed company!!



Fun!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 03-02-2008, 08:56 AM   #20
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Oh so good !
__________________

__________________
LadyCook61 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.