We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin
and Ground Beef Acorn Squash
recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
Ribs this weekend, tips for getting the membrane off...
I am doing ribs for the family (specifically my 6 year old niece requested them) this weekend and figured I would ask about what is probably the most frustrating part of prepping them: taking off the membrane on the back. I use a sharp knife to try and get under the membrane and then use a paper towel to get a grip on it (if I can get the membrane loosened). For some racks it comes off easy, others I literally can't get the membrane off.
Any special tricks/techniques I should try? How many people just leave them on?