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Inspired by KevinJ- Spare Ribs

16Adams

16Adams

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jan 16, 2013
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?
 
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