I've been waiting to post this since the site was having problems. First of all a tip of the hat to whoever it was that posted the link to the youtube video of the technique I used to saved space in my 18" WSM.
We decided to have a little BBQ party last weekend. I started out with 6 racks of loin back ribs.
After a quick rinse and a drip dry I removed the mebrane off the back side
Start by sliding your knife between the membrane and the bone. It's easier if you do this near the end of the rack.
You just need to loosen up a couple of inches of this. Basically enough to grab a hold of. This is really slippery and holds on to the ribs very tight. I use a few paper towels to grab a hold of this loosened up section. Then you just pull slow and steady. Don't jerk it, or you'll rip it and have to start over. Also try to keep the tension even across the rack and it should come off in one piece.
I rubbed 2 of the racks with Gates Original, 2 with Famous Dave's Rib Rub and 2 with Cookies All Purpose. To each I added garlic powder and fresh CBP
Wrapped individually in Saran Wrap then alluminum foil, then off to the refridgerator for the night.
Now here's where it's something I've never done. This is from that youtube video. I took each rack and stood them on end. Then rolled it like a tube and used some wooden skewers to secure them. These will now stand up in the smoker.
I was able to fit 3 on each rack in the 18" WSM. Might have been able to push it to 4 per rack if I'd have tried.
Cue the rain...stuck the ET73 transmitter into a baggie to keep it dry.
Let the waiting begin. I smoked these over white oak and apple for 5 hours running around 250 most of the time.
Off the smoker.
Oh yeah, I tossed a couple of SPAMs in there too.
For serving, I sliced down each rib except for the last inch. This way people could grab what they wanted and just tear off the last little part.
I forgot to pay attention to what rub was on what rib in my haste to get these done. But they were delicious and big hit. Made it all worth it.
Here's one of my plates. Of course there was seconds and maybe thirds. Had some beans and cheesy potatoes.
Thanks for looking!
We decided to have a little BBQ party last weekend. I started out with 6 racks of loin back ribs.
After a quick rinse and a drip dry I removed the mebrane off the back side
Start by sliding your knife between the membrane and the bone. It's easier if you do this near the end of the rack.
You just need to loosen up a couple of inches of this. Basically enough to grab a hold of. This is really slippery and holds on to the ribs very tight. I use a few paper towels to grab a hold of this loosened up section. Then you just pull slow and steady. Don't jerk it, or you'll rip it and have to start over. Also try to keep the tension even across the rack and it should come off in one piece.
I rubbed 2 of the racks with Gates Original, 2 with Famous Dave's Rib Rub and 2 with Cookies All Purpose. To each I added garlic powder and fresh CBP
Wrapped individually in Saran Wrap then alluminum foil, then off to the refridgerator for the night.
Now here's where it's something I've never done. This is from that youtube video. I took each rack and stood them on end. Then rolled it like a tube and used some wooden skewers to secure them. These will now stand up in the smoker.
I was able to fit 3 on each rack in the 18" WSM. Might have been able to push it to 4 per rack if I'd have tried.
Cue the rain...stuck the ET73 transmitter into a baggie to keep it dry.
Let the waiting begin. I smoked these over white oak and apple for 5 hours running around 250 most of the time.
Off the smoker.
Oh yeah, I tossed a couple of SPAMs in there too.
For serving, I sliced down each rib except for the last inch. This way people could grab what they wanted and just tear off the last little part.
I forgot to pay attention to what rub was on what rib in my haste to get these done. But they were delicious and big hit. Made it all worth it.
Here's one of my plates. Of course there was seconds and maybe thirds. Had some beans and cheesy potatoes.
Thanks for looking!
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