- Jun 13, 2007
- 33
- 14
Hi to all. I am just starting. I read what I could before I made some baby back ribs last weekend. I used a Kansas City Rub, removed the membrane, wrapped them in cellophane all night, then used the 2-2-1 method with applejuice spray every 40 minutes, then foiled them with apple juice for 2 hours, then I put sauce on them for the last hour. They were good. I read on another site(a crime I know) that you should leave the membrane on because it holds more juice in and that the smoke will get in whether it is on or off. That's my first question, membrane on or off? second, is foiling worth it, or should you just put them on with a good rub? I wonder what the competitive people do. Both ways can't be right. Thanks in advance