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Clean the meat the right way.

post #1 of 14
Thread Starter 
I`m looking for some help or a site that can show me how to properly clean ribs and other meats.I have smoked some wings,turkeys,ribs and chicken.I`m doing some ribs and wings this weekend and I have already cut the back strap from the ribs,but it doesn`t look right.I`m using the 3-2-1 method and have mustard and rub on them now over night.After there smoked there awesome but I want to make sure I have cut them right? Thanks for any help,Nudib
post #2 of 14
peel off the membrane and do what u will with em, thats about it
post #3 of 14
Thread Starter 


There was a giant bone towards the top, above the back strap.most ribs I`ve done have already been cut.I`m trying to go the cheaper route and clean them myself.Thanks again for all your help.nudib
post #4 of 14
Here is a video from Youtube. You may want to search for other meats to see if there are more videos available. Good luck.

post #5 of 14
Thread Starter 
I might have left the membrane on it will that mess the ribs up?Thanks again
post #6 of 14
not sure of what you mean by CLEANING?

trimming?........other MEATS???
post #7 of 14
Thread Starter 
Ron F sent a video that was perfect,Thanks I forgot to remove the membrane off the ribs,but just did it.I was looking for how to cut the different cuts of meats chicken,pork and beef.Like how to cut up a chicken or how to cut a st. louis stye. Thanks for the reply.nudib
post #8 of 14
Hey nudib, The first 2 times I did ribs I left the skin on the inside of the ribs and flavor stunk, ( Did not Know, Newbie then) I then came to this site and got told skin off inside, da-n good ribs
post #9 of 14
Welcome to the forum Nudib!
post #10 of 14
Welcome to SMF. You'll learn all sorts of good tricks here wink.gif .
post #11 of 14
Welcome Nudib..You can find out pretty much what you want to know here..great site and people
post #12 of 14
Will leaving the membrane on increase storage time?
post #13 of 14
Won't effect the storage time, but by removing the membrane from the bone-side of the ribs will allow better smoke penetration.

Most commercial rib places leave the membrane on 'cuz it isn't cost effective to remove as it is a bit time consuming especially when you have lots of ribs to prep.
post #14 of 14
What Dutch said. In the restaurant we always removed them though.
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