remsr
Smoking Fanatic
I thought I had ribs down to a fine art. At my yard parties I have been told by people who lived in Kansas City and people who lived in Texas that they can't find pork ribs as good as mine. Just luck I think because lately they have been all over the place. Fall off the bone tender which I personal think are over done and under done leaving bits of meat on the bone after every bite, what I like and the boos likes is some bite that comes clean off the bone leaving the remainder of meat on the bone for the next bites. I tryed cooking by it but don't seem to be able to get an accurate reading, everywhere I stuck them I got a different reading. I don't have one of those $100.00 temp pens yet, but I will soon. I'm retired living on a budget. I had the money saved up for the pen, but then the Sous Vide came along and I couldn't resist. But now I am out of pork ribs and need to smoke some.
Somting else I have never tried is leaving the membrane on because smoke doesn't penetrate as well with it on. But those pictures of a bulging membrane make me rethink weather more smoke is as important as more juicy. I finish my ribs on a 700 degree grill so like Al says the membrane should turn to dust.
Randy,
Somting else I have never tried is leaving the membrane on because smoke doesn't penetrate as well with it on. But those pictures of a bulging membrane make me rethink weather more smoke is as important as more juicy. I finish my ribs on a 700 degree grill so like Al says the membrane should turn to dust.
Randy,
