3/1.5/1hr rule

Unknown

I'm new to slow cooking ribs. What is this rule that everyone refers to? And why is it important to strip the membrane off the back of the ribs? It seems to me that the membrane would hepl seal in juices and keep the ribs from drying out.

Char-Woody

JerkyKing, Its good to have a change of subject :-) This is a shortcut not a rule.
3/1.5/1 is time element developed by Gordon Wiese (GFW) to describe his routine in rib cooks. 3 hours indirect/1.5 hours in foil/ and 1 hour or so direct over the fire.
I don't have his wehsite handy but Gordon has done a fantastic job of illustrating and organizing recipe files as well as other interesting items..Its a good cook routine as well as other non foil routines available.
Good luck..
Char-Woody[p]

Sundown

Char-Woody,[p]I might add that it works like a charm. It's the only way this household does ribs anymore.[p]Carey

WessB

Sundown,
Removing the membrane allows the rubs and sauces to penetrate the meat on both sides ans I think it makes for a more tender rib...I included the link to GFW`s site as CW mentioned earlier...plenty to look at there
[ul][li]GFW`s[/ul]

Nature Boy

WessB,
Good points. In addition it makes cutting and eating easier!!
You goin to Eggtoberfest?
NB

WessB

Nature Boy,
I seriously doubt it...but I`m still throwin the idea at Sally..if I can convince her we`ll be there..trying to also talk her into buying a small.....LOL[p]Wess

Tim M

<p />WessB,[p]You'll love the small for grilling. I use my small 80% of the time. [p]Tim

Nature Boy

Tim M,
I have been using the small a lot as well. It is a combination punch with junior, and the dense-as-a-black-hole mexican lump from Home Depot. I now have 4 boxes of the stuff, and love it for grilling.[p]Junior is coming along camping this weekend, and burgers, drumsticks and breakfast sausages are on the menu. The killer mexi-lump will be taking the ride to the mountains as well.[p]Cheers!
NB

Unknown

Nature Boy,[p]Damn, I wish my Home Depot had mexi-lump. What area of the country Nature Boy?[p]Thanks,[p]Jeff

Unknown

Tim M,[p]Love your choice of Champaigne there in the picture. I'm a Korbel fan myself. In fact, I'll be in Santa Rosa, CA in a coupla weeks and will make as many trips to the Korbel Winery as I can ;-).[p]Jeff

Tim M

Jeff E.,[p]I'll drink the stuff - it's my wife's mainly. That bottle has water in it and I sometimes will splash some under the egg in case a wondering hot coal comes popping out of the bottom vent opening. You can see in the pic that the label has worn down from the many rains it has gone through. It lasted until a 25 deg day, last winter, broke it. I have another!![p]Tim

Tim M

Nature Boy,[p]I have been buying the chinese lump at Walmarts and it works well - lasts forever it seems. I will have to look for that stuff you have. Does it have a mesquite taste when cooked on??[p]Tim

Nature Boy

Tim M,
Have not detected a heavy mesquite flavor. It burns clean, especially once it is burning good. It takes a bit longer to get going, but it burns long and hot. Seemingly double as long as other lump.[p]Still have not tried the chinese lump. I will check Walmart.
Cheers
NB

Nature Boy

Jeff E.,
In northern Virginia. It comes in a box that carries the New Braunfels logo.
Beers
NB

Cornfed

WessB,[p]I've also heard some say that removing the membrane allows for more smoke penetration. On the other hand, some say that the membrane slowly disolves during the cooking process when the ribs are cooked properly.[p]Personally, I'm a "remove the membrane" guy, for the reasons you mention in your post plus the ease of eating reason NB mentions [p]Later,
Cornfed

Tim M

Nature Boy,[p]Next time I come up we can swap some.[p]Tim

Unknown

JerkyKing,[p]The best advice I can give is to see for yourself. [p]Try two exact racks the same except for stripping
the membrane on one and see if there is a difference.