Bill Judkins (bjudkin@pacifier.com)
Sun, 31 Dec 1995 16:10:02 -070
I have heard people refer to removing the membrane from the back
side of baby back ribs before smoking. What is the easiest way
to do that? Should you do it to St Louis style ribs and beef ribs,
too?
Thanks,
Bill
Mike Scrutchfield (mikes@gvi.net)
Mon, 1 Jan 1996 17:38:54 -0700
Bill,
I've never cooked beef ribs but on both types of pork ribs, spare
and baby back I always remove the membrane. Removing this membrane
or skin as I call it will allow your seasonings and smoke to penetrate
from both sides of the ribs for good flavor. However, I caution
you, you're not dealing with much meat, thickness wise, on pork
ribs, so
don't over season or over smoke!
The ribs I used to win the American Royal were IBP brand Loin
Baby Back Ribs 1 3/4 - 2 lb. size, Yes, when you buy by the case
you have your choice of actual sizes! I've won probably 25 major
awards with these exact ribs. If you cant find IBP's, the ones
Sam's Club sells are pretty good! Whatever you do, don't use the
thicker, butcher hand cut ribs, they have lot's of good meat but
I never have done as well as with the smaller 1 3/4 to 2's.
To remove the membrane I just use my thumbnail. About three ribs
down from the small end of the slab, on the thicker (backbone)
end I force my nail under the skin and it will start to peel back.
Once you get it going it should pull off in one piece. Have patience,
start slowly and it'll work. After a few slabs you'll get the
hang of it! If that don't work try inserting a small, dull knife
between the rib bone and the skin and gently pulling up until
you can get a finger in there
to grab hold of the skin and then remove.
Smoke for approx.3 hrs.@ 225 degrees and then about 2 hrs. at
275 until the internal temp just crosses 200 degrees. Yes, I did
say internal temp! I use a thermometer on everything to know when
it's done, tender, and not overcooked, even ribs! I like 4 chunks
of Oak and 2 chunks of Cherry, about the size of a lemon.
Hopefully, all of this will be in my "Top Secret" video
to be released this Spring along with proper cooking instructions
and my "Top Secret" rub.
Hope this helps,
MIKE SCRUTCHFIELD RE/MAX is Cookin' Now
mikes@gvi.net
Bill Judkins (bjudkin@pacifier.com)
Mon, 1 Jan 1996 21:19:18 -0700
Mike,
Thanks a great deal for your response. I can't wait to give it
a try.
Bill
Stokin (www5203@dukepower.com)
Tue, 2 Jan 1996 10:49:10 -0700 My wife's grandma taught
me a real good trick on peeling skin. Once you get the skin started
then grab it with a paper towel and it will not slip out of your
fingers. She showed me this technique on chicken drum sticks,
but I found it also works well on rib membrane and cat fish skin.
Frank (Frank.Pizzelanti@citicorp.com)
Wed, 17 Jan 1996 14:35:45 -0700
I'm planning on getting one of those offset fire box deals and
had some questions on how you can keep the fire going a few hours.
From some of the threads, it looks like you re using charcoal
and then throwing a few wood nuggets in to the pile. BTW I couldn't
see a charcoal fire going for 10-12 hours anyhow...Can anyone
shed some light (smoke) on this and how much wood you d use for
a typical smoke? I would think that this is done all upfront and
then you coast throughout the smoke. Thanks for all replies.
Craigmeister (cbest@census.gov)
Fri, 19 Jan 1996 09:10:27 -0700
I'll tell you my secret for removing the membrane. I have a some
fish skinners that has C shaped "claws" and grip real
well. They are great for skinning catfish and also for removing
the membrane. Of course, I wash the fish stuff off first!