Monday night's triple D

Petunia

Guy's emphasis on Monday night's show was KC BBQ and a couple of interesting things were brought up. First was a sausage made from pork butt, jalapenos, garlic, red peppers, and other spices and ingredients I can't recall right now. The interesting part was that they were smoked in soaked corn husks like a tamale. Sure looked tasty and definitely something to try. At another place a man was doing pork ribs and didn't remove the membrane until after the ribs were smoked. Has anyone tried it this way? What are the pros and cons?

ResQue

I think the ribs were lamb ribs that he didn't remove the membrane. But I could be wrong. Isn't the first time and sure won't be the last! Anyways sometimes I don't feel like removing the membrane on my spares and they don't seem too bad when done. They just kind of tear off when you cut the individual ribs. I don't cook BB ribs so I can't help you on them.

Bacchus

I think there were some poek ribs one of the guys left the membrane on. He claimed that the membrane holds in moisture, which would be difficult to argue against. Personally I like mine a little on the dry side, and prefer membrane removal for other reasons also.

crghc98

I occassionally leave the membrane on when cooking for myself. Gives a diff texture that sometimes I like...

I've been told there are a couple of famous rib joints that leave the membrane on...though I've never frequented any myself.