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My first Beef Back Rib

post #1 of 13
Thread Starter 

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.

taking membrane off.JPG

post #2 of 13
Thread Starter 

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

Dry Rub.JPG

post #3 of 13
Thread Starter 

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!



post #4 of 13
Thread Starter 

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!

Ju's twice baked.JPG

post #5 of 13

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

post #6 of 13

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

post #7 of 13
Easy way to remove the membrane is to run it under warm water for 15 to 30 sec.
It will come right off.
Edited by jrod62 - 3/23/12 at 9:27am
post #8 of 13

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

post #9 of 13
Thread Starter 

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.

post #10 of 13

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

post #11 of 13

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

post #12 of 13
Thread Starter 

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!

post #13 of 13

Great looking Dino's...They look like they turned out awesome... Thanks for sharing the Q-View !!!icon14.gif

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