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Beef Ribs
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JollyGreenEgger
Posts: 3
I finally tried beef ribs on the BGE, WOW, they were great. I cooked them for 4.5hrs at 300. The only complaint was the membrane. Has anyone tried to pull that off like you do with baby backs? Is there a secret to doing it? I tried but it was nearly impossible so I gave up.
Kevin
Kevin
Comments
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JollyGreenEgger,
I usually like to slip a filet knife under the membrane and work it loose. Then grab with a paper towel and slowly remove.[p]
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Richard,
It is hard...I am going to buy needle nose pliers to pull it off, after you start it with a knife. Happy egging.
Dawn
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JollyGreenEgger,
Buy yourself some Catfish Pliers from Bass Pro Shops less than $10 works great :=)
~Pharmeggist
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