My first Beef Back Rib

rayb

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Mar 2, 2012

77

10

Wahiawa Hi

• Mar 23, 2012

• #1

Well, started off with removing the membrane. The gentleman on youtube makes it look simple! That was a bitch! I did manage to remove alot of it with a sharp knife. Nothing like smooth peeling though. More like picking and prodding! There has got to be an easier way.

 

rayb

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Mar 2, 2012

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Wahiawa Hi

• Mar 23, 2012

• #2

Here it is with Jeffs Dry Rub. The man is a genius!

 

rayb

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Mar 2, 2012

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Wahiawa Hi

• Mar 23, 2012

• #3

Finished it off with some of Jeffs Sauce. Had to dial the heat down a little though otherwise my daughter wouldnt eat it :( All I can say is thanks man that stuff is awsome! Everyone loved them!

 

rayb

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• Mar 23, 2012

• #4

Had a little problem though with the temp spiking and the wind other than that all was great! Wife made some twice baked potatoes that turned out great too!

 

chef jimmyj

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• Mar 23, 2012

• #5

Looks really good Ray! How about some detail...Time in the smoker, Temp, type of Wood, type of Fuel, any additional info?...JJ

 

mr500

Meat Mopper

Dec 30, 2009

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Auburn Al

• Mar 23, 2012

• #6

Are you sure it had the membrane on it? Some packers remove it for ya. ....

I get in the center of the rack and  take a case knife (round end)  and run it right along the top one of the rib bones all the way across...I then pull UP and the membrane pulls up off the bone. I let it split apart then I grab it with paper towels and pull it the rest of the way. U dont have to get every inch of it off. I leave some on the very ends of my slab as it blends in and I cant find it ahaha..I feel as long as the MAJORITY of it is off, youll get the smoke.

My .02

 

Last edited: Mar 23, 2012

jrod62

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New Athens IL

• Mar 23, 2012

• #7

Easy way to remove the membrane is to run it under warm water for 15 to 30 sec.
It will come right off.

 

Last edited: Mar 23, 2012

terry colwell

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Jun 2, 2011

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Dexter Mo.

• Mar 23, 2012

• #8

Looks like you removed the membrane thats left after you pull the hard membrane.That is some of the cleanest ribs I have seen.

 

rayb

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• Mar 23, 2012

• #9

Well, I did my damndest to keep the smoker around the 250 mark but due to it being quite windy it was hard to keep a stable temp. It spiked to around 300 a few times too. I still used the 3-2-1 method so they were in the smoker for 6 hours and I used apple wood chunks.

 

roadkill cafe

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Jan 28, 2012

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South Florida

• Mar 26, 2012

• #10

Those are some mighty fine looking Dino Bones. Got me drooling.

 

gersus

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May 8, 2011

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Mid-Missouri

• Mar 26, 2012

• #11

Nice ribs but that knife isn't very manly! lol

 

rayb

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• Mar 30, 2012

• #12

lol it may not look too manly but it is one hell of a sharp knife! Think my wife paid like 5 dollars for the set!

 

gotarace

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Jan 27, 2011

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northern wisconsin

• Mar 30, 2012

• #13

Great looking Dino's...They look like they turned out awesome... Thanks for sharing the Q-View !!!