We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
Best trick to removing the membrane from pork ribs?
Hey Guys, I have smoked around a dozen racks of ribs in the past month since I picked up my egg, and everything always goes smoothly except removing the membrane. Sometimes I can get it to come off fairly well, and others I just make a mess of it. And is there any other parts you guys cut off your ribs while preparing? Thanks for sharing your wisdom.
If yall need to know, so far I have exclusively cooked Smithfield ribs, and I have tried leaving the membrane on but it dosent taste as good.