Inspired by KevinJ- Spare Ribs

16Adams

16Adams

somebody shut me the fark up.

Batch Image
Joined
Jan 16, 2013
Messages
24,007
Reaction score
107,253
Points
113
Location
USA
KevinJ posted a grand spare rib cook and I realized I've cook a lot recently but no spares. Trimmed up a couple racks of spares scored the membrane and seasoned up mainly with SPOG, but some leftover Sucklebusters too. B&B Mesquite lump, a few hickory and oak chunks and they're on. Primo XL carrying the load.
 
Last edited:
roncoinc said:
Why not remove the membrane ??
Click to expand...

I've found when I score in a diamond pattern it shrinks up during the cook exposing the meat- slowly.

Some cooks always remove the membrane
Some cooks never remove the membrane
Some cooks sometimes do sometimes don't remove membrane
Some cooks MSU and score the membrane

I do all the above, sometimes
 
Looking real good Adams. I have been scoring my rib membranes for several months now since I first saw you doing it. I believe is makes a better product. At least in my mind anyway. My ribs always get eaten up.

What temp do you cook ribs at to keep the color that light?
 
You must log in or register to reply here.

Similar threads

16Adams
Brisket - It's been a long time
Replies
14
Views
688
Stingerhook
Stingerhook
HogGrog
Mighty Rad Gumbo
Replies
11
Views
582
ssv3
ssv3
sudsandswine
Just a lil brisket
Replies
9
Views
597
snadamo
snadamo
sudsandswine
Monster CAB beef ribs on the Primo Oval XL
2
Replies
25
Views
1K
Maylar
Maylar
sudsandswine
Ribs, sausage, and some chicken on the Primo Oval XL
Replies
9
Views
500
HogGrog
HogGrog
Back
Top