I was wondering if anyone removed the membrane from the one side of the ribs before cooking? I had heard that some people do this. The last time I made ribs I tried to get it off but could not get there. Can anyone give me the nickel tour on preparing my ribs this way???
Any other little rib tricks that make yours stand out would be nice as well.
I have been smoking meat for a could years and just recently learned of this forum.... there is a lot of great looking meals out there from the looks of all those wonderful pictures and recipes. I have enjoyed some of my smokes more than others but always find one part of the meal to enjoy which keeps me coming back for more. With the little can smoker I have, I have a hard time with consistency
Recently I have been spending my excess time ( and money ) out in the garage and I am building myself a upright propane smoker. 2 x 2 x 4ft, double walled and insulated 1" thick. It is my first build and am looking forward to possibly getting use out of it this coming long weekend. ( yes I live in Canada ) I have some pictures of the build as it went together and I will have some of my first meal from it to share here for sure. I just hope I can finish it all this week.
I have my heart set on making ribs in it on the inaugural run but want them to turn out the best ever soooooooo bad. Any way, lets hear from the rib aficionados on what you do that makes your ribs the best ever !
Thanks
Any other little rib tricks that make yours stand out would be nice as well.
I have been smoking meat for a could years and just recently learned of this forum.... there is a lot of great looking meals out there from the looks of all those wonderful pictures and recipes. I have enjoyed some of my smokes more than others but always find one part of the meal to enjoy which keeps me coming back for more. With the little can smoker I have, I have a hard time with consistency
Recently I have been spending my excess time ( and money ) out in the garage and I am building myself a upright propane smoker. 2 x 2 x 4ft, double walled and insulated 1" thick. It is my first build and am looking forward to possibly getting use out of it this coming long weekend. ( yes I live in Canada ) I have some pictures of the build as it went together and I will have some of my first meal from it to share here for sure. I just hope I can finish it all this week.
I have my heart set on making ribs in it on the inaugural run but want them to turn out the best ever soooooooo bad. Any way, lets hear from the rib aficionados on what you do that makes your ribs the best ever !
Thanks
