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Peeling the membrane from pork spare ribs..... MONEY shot...... - Page 2

post #21 of 37
Thread Starter 

I must have fallen into a deep sleep after dinner HAHAHA.... 

 

Ribs were smeared with BBQ sauce, stacked on a sheet pan and covered with foil....  In the oven at 170 for about 2 hours....    They still had the bite through bark and were pretty moist...   darn good in by book....

The fries were cooked at 325 for 3 minutes.... cooled and refried at 355 for 2.5 minutes....   the center was fluffy and the outside brown and crisp.... They were sliced and soaked in salt water and refered most of the day until fry time..... rinsed and fried....  pretty good to me....   

Brides slaw is always good....   

The baked sweet potato chips were "over cooked" for Bride....  soooo, I had to eat the whole bowl and forgot pics...   baking makes them kind of rubbery, chewy....   250 for a couple hours with seasonings and oil on them...   those were the directions she found..  they were sliced on the mandolin into thin circles.. probably should have deep fried them...

Whites were sliced on the mandolin into 10mm "sticks" as shown...

Hanging the ribs....   not sure it changed them in any way....  they formed a pellicle very nicely with the air flowing over them...    they are moist... 

 

 

 

 

 


Edited by DaveOmak - 2/8/15 at 3:55am
post #22 of 37
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Yep!

 

I wish I could credit the forum member who posted up the hot water trick years back.

 

I had serious doubts?

 

Now I do it every time!

 

Good luck and good smoking.


The "hot water trick" was one of the first things I tried when joining here...   Was it "It's All Good My Friend" Rich, or Gary ???   Chef Rob ???

 

I think pulling the membrane makes for a uniform texture for the entire rack...   I don't cook my ribs until the meat falls off the bone...  

I like a little bite thru and a little chew..   but the bones have to come out  fairly clean.... 

post #23 of 37

Dave, I would hate to credit the wrong person?

 

It seems like it was earlier, but it well might have been Smoking Ohio Butcher in Post #18 of this thread:

 

http://www.smokingmeatforums.com/t/89245/a-different-way-to-remove-the-membrane-video

 

To update, I found this one from eaglewing on 9/26/09, Post #10:

 

http://www.smokingmeatforums.com/t/82058/do-baby-backs-have-same-membrane-to-remove-as-spares

 

The search continues......

 

Good luck and good smoking.


Edited by Venture - 2/8/15 at 1:32pm
post #24 of 37

Man that looks good  I need some for lunch

 

Gary

post #25 of 37
Thread Starter 
Quote:
Originally Posted by Venture View Post
 

Dave, I would hate to credit the wrong person?

 

It seems like it was earlier, but it well might have been Smoking Ohio Butcher in Post #18 of this thread:

 

http://www.smokingmeatforums.com/t/89245/a-different-way-to-remove-the-membrane-video

 

Good luck and good smoking.


Now we know it was before 2-14-10 when SOB posted that....

post #26 of 37

You did send my care package to the usual address right? Plenty of dry ice?

 

Beautiful ribs sir. You didn't let ya belt out an extra notch did ya?

 

AND you're such a good husband, you ate all those overcooked sweet potato chips just so the bride didn't feel bad...... you d'man!

post #27 of 37
Thread Starter 

Kevin......  I could have sent you some chip without any preservative.......   :biggrin:

post #28 of 37
Would have been a good day for me to fire up the chopper and come and visit...
post #29 of 37

Dave, every time you post I learn something.  I struggle with the membrane even with a paper towel.   Awesome looking dinner!   Thank you sir!

post #30 of 37
Thread Starter 
Evening Wes..... How's things.....
post #31 of 37

Thanks for the tip on using hot water.. We tried it and it worked like a charm. Got a shot of the wifeoid demonstrating her pulling prowess.

 

 

post #32 of 37
Thread Starter 
Thanks for that picture..... It should convince the "nay sayers" to at least give it a try.... 2thumbs.gif
post #33 of 37

I'll give it a shot next time, Never to old to learn a new trick !!

 

gary

post #34 of 37

I usually just rinse them off in warm water, get a grip with paper towels and they usually come off pretty good.  However I will try the hot water trick next time.  Thanks Dave.  There is a difference with taking the membrane off.  Let's the seasonings blend in on both sides and makes for better eating.  I like the idea of hanging the ribs like that as well.  Gonna give it a try.  Reinhard

post #35 of 37

I too never tried hot water, I use a butter knife. Never could find a reason for butter knives till someone told me I was supposed to remove the membrane. LOL

 

But Dave, he's got it all going his way.

post #36 of 37
Will be prepping ribs here shortly for tomorrow, going to smoke them on the BGE. Thanks for the info
post #37 of 37
Thread Starter 
Quote:
Originally Posted by inkjunkie View Post

Will be prepping ribs here shortly for tomorrow, going to smoke them on the BGE. Thanks for the info


You are welcome...
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