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Old 12-05-2007, 01:48 PM   #1
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Baby Back Ribs

Did these in the Traeger using a combination of Hickory & Apple pellets. After rubbing them they took four hours at 250.
Normally I do not glaze ribs but tried a mixture of apple jelly, honey, and KC Masterpiece on these, they came out very good.









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Old 12-05-2007, 01:49 PM   #2
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Looks great. Do you remove the membrane on the bone side?
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Old 12-05-2007, 02:22 PM   #3
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Not only do you remove the membrane, but if you do, how do you do it? I can make ribs that taste good (but they don't look as gorgeous as these) but I have never taken off the membrane because I don't know how. Won't the ribs just fall apart then?
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Old 12-05-2007, 02:26 PM   #4
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The membrane covers the back side of the rack. You have to lift a corner with the point of a knife and grab the raised protion with a dry paper towel (better grip) and peel it off.

The rack will not fall apart.

In competition, there is no consensus on whether the membrane should be left or removed.
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Old 12-05-2007, 02:50 PM   #5
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It's all opinion in removing the membrane. Sometimes I do, sometimes I don't....sometimes I can't get a good grip on it and just leave it on.

I just like to hear others opinions. I heard someone say it could dry out the ribs...others say they don't like the texture of it while munching away.
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Old 12-05-2007, 02:52 PM   #6
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Thanks ya'll. I'd like to try it without the membrane and now I know how.
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Old 12-05-2007, 03:15 PM   #7
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Go to your local sporting goods store. In the fishing section look for "Catfish Skinning Pliers" With just a little practice you can prep a slab of ribs in less time than it took to type this.....and start on the next one.
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Old 12-05-2007, 04:19 PM   #8
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I have eaten ribs with the membrane removed and I have eaten ribs with it still there. I actually enjoy when the membrane is still there. I like to rip it off with my teeth as I eat the ribs. It does not make or break the experience for me though. I think either way they can be just as good.

John your ribs look fantastic! Great job!
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Old 12-05-2007, 05:02 PM   #9
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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???
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Old 12-05-2007, 05:49 PM   #10
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Nice ribs john a. Sure looks like the smoke got through them

I'm also undecided on taking the membrane off. I always start off taking it off, but if it tears I don't worry about it very much. No meat on that side anyway. If you're buying your ribs at the counter you can ask the butcher to take it off for you.
I get it started by working a not too sharp paring knife under the membrane a few ribs up from the small end. I too use a paper towel to grab it, but usually end up twirling it around a finger and pealing it off that way.

John, what's that extra metal grate you are using?
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