Quote:
Originally Posted by vrmdlm  Is there an easy way to get that membrane off the back of the ribs? I always have a hard time. Do you take it off before you cook them, or part of the way through? |
The butcher shop I go to does that for me.
Quote:
Originally Posted by FlyinKIng Its all in how good your meat is. |
That's a crock, because I buy the best available.
Quote:
Originally Posted by santiclaws Real BBQ aficionados will tell you that meat is not supposed to fall off the bone and if it does, it is overcooked. |
I've heard that, but I think it depends upon the type of rib you're smoking (as well as personal preference of course). Beef ribs don't get that way. But the pork baby backs I've had in Tennessee at some of the most widely known barbecue restaurants in Memphis and Nashville are so tender and juicy that you don't need a knife to pull them apart. As I said before, I've been able to get that result once, and I can't figure out why I can't seem to get them to turn out that way anymore.