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Little tweak on BB ribs, worked out nicely

BigGreenDawgBigGreenDawg Posts: 327
edited 11:50PM in EggHead Forum
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Before the sauce; sorry but after the sauce these babies were gone in a BIG hurry.

About a month ago I was talking with a guy about BBQ who has a pit he operates on the weekends as well as for catered functions in the Nashville area. Well of course I start bragging about my egg and how much I love making ribs on it and we start sharing recipes and cooking methods. A few of the things he suggested I haven't tried yet but this one I did. He said by removing the membrane you are gonna' lose allot of moisture hence the reason behind spritzing w/ apple juice/apple cider vinegar. He suggested not removing it and not spritzing one time to see how it turns out and I must say I really like the end result, the tips were as nice as the centers and I liked the texture a little more as I was able to get just a little more black on the tips.

I always do indirect at 250 dome w/ mustard and 1/2 DP 1/2 Sugar In The Raw then finish with sauce last 1/2 hour. They cooked for just shy of 5 hours and were my best yet. Next time I will finally try some cherry to go along w/ my hickory.

I know this flies in the face of what most recommend here as well as how I have been doing it for years but anyone else try it?

Comments

  • JeffersonianJeffersonian Posts: 4,244
    I've seen a few pros do BB's with the membrane on as of late. It might be a trend.
  • popedaddypopedaddy Posts: 51
    I have seen a lot of the comp guys doing it and like I tell my buddies, do it the way you like it. It doesn't matter how you get there just as you like the result.
  • I am a simpler IS better kinda' guy if the results are equal or better so I plan on repeating this again w/ future cooks especially by saving that extra prep time and the extra step of spritzing. His other tip was marinating them in Louisiana hot sauce(heated up w/ butter) then apply garlic powder which if I wasn't running out of time in the day today I would have tried.
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