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.
My first Beef Back Rib
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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.
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.