Recent content by jpafford
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2-2-1 first try
well maybe not pulling the membrane off the front was what I was meaning I trim off some of the oversized fat sections and score some of the fat. I cook mine bone side down and never turn them over just my way of doing them I figure there isnt much meat on that side no need to flip them to cook... -
Poppa J from Kirbyville Mo
Hi I'm Poppa J as known around here. I have been smoking meats and bbqing for many years. I had a small bbq team when we lived in Memphis Tn. I have a cpl trophy's for my efforts lol. I pride myself in smoking a whole pork shoulder. I have done alot of pork ribs over the years. I have a special... -
2-2-1 first try
first off you want to pull all the silver skin/fat off front and back of the rib. this will keep it from being tough. the silver makes it like paper when cooked. i will pour beer or mt dew over the ribs while cooking. i also put my spices on them the night before and let them sit. i have some...
