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Nice Rack!

Grillmagic
Grillmagic Posts: 1,600
in Pork
St Louis Rib's 3/2/1 at 250 dome. Pulled the MB, Dizzy Dust meat side up plate setter in legs up for 3, then foiled with butter, brown sugar and honey for 2 hrs. Then removed from foil and smeared Sweet Baby Rays for 1 hr. Goood Pig Sickles!
Charlotte, Michigan XL BGE
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Comments

  • henapple
    henapple Posts: 16,025
    Looks good... Try not pulling the membrane on spares.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    edited October 2013
    Looks great... Always pull the membrane.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Looks great!  Pull off exactly 1/2 off the membrane. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    SmokeyPitt said:
    Looks great!  Pull off exactly 1/2 off the membrane. 

    =))
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • Grillmagic
    Grillmagic Posts: 1,600
    henapple said:
    Looks good... Try not pulling the membrane on spares.
    Do you take the membrane off before you eat them or leave it on, I have eaten ribs with the membrane on and didn't mind. I have a friend who leaves it on and cooks them in a covered pan with coca cola and orange juice at 250 for 3/4 hours then sauce direct to the grill and he says the membrane left on keeps them from falling apart.
    Charlotte, Michigan XL BGE
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • td66snrf
    td66snrf Posts: 1,838
    TexanOfTheNorth said:
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    LOL
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • hondabbq
    hondabbq Posts: 1,986
    TexanOfTheNorth said:
    Not cooking them in coca cola and orange juice will also help keep the meat from falling apart!
    LOLOLOLOLOLOL x2
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  • Grillmagic
    Grillmagic Posts: 1,600
    I  have eaten his ribs many times and they are very good, just not your typical Rib.
    Charlotte, Michigan XL BGE
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  • caliking
    caliking Posts: 19,779
    When you pull the membrane, always pull from right to left otherwise it won't do you any good. 

    To each his own - i'm not a fan of braised ribs, or "fall off the bone ribs". I rarely pull the membrane these days partly because I'm lazy and partly because I like chewing on the membrane which has absorbed some rub and pork drippings.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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