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Off-Topic Discussion
Off-Topic Discussion
Smokers (BBQ - not grilling)
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<blockquote data-quote="Knifemaker" data-source="post: 1444283" data-attributes="member: 1075"><p>I read somewhere that you should remove the membrane from STL ribs, and spare ribs, but not to do it on baby backs as it helps hold them together. </p><p></p><p> Then there’s the theory that leaving it on helps to hold in rendering fat, making a juicer rib. That’s countered with saying it prevents smoke penetration on the back of the ribs.</p><p> Honestly I Ike the crispy thing I scrape off with my front teeth when eating a rib. I know competition guys remove it, but I really haven’t noticed a difference in taste between off or on.</p><p> Apparently this is a subject there is much debate on:</p><p>[URL unfurl="true"]https://www.chowhound.com/post/pork-rib-membrane-remove-977892[/URL]</p><p></p><p> I do agree there’s no meat on the back, so seasoning it is not really needed, and removing the silver skin is not really that important unless they are being judged at a competition.</p><p> And if you look at the cut pieces of my ribs above, you can see the skin did not prevent obtaining a nice thick smoke ring on the back of the rib. <img class="smilie smilie--emoji" loading="lazy" alt="😉" title="Winking face :wink:" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f609.png" data-shortname=":wink:" /></p></blockquote><p></p>
[QUOTE="Knifemaker, post: 1444283, member: 1075"] I read somewhere that you should remove the membrane from STL ribs, and spare ribs, but not to do it on baby backs as it helps hold them together. Then there’s the theory that leaving it on helps to hold in rendering fat, making a juicer rib. That’s countered with saying it prevents smoke penetration on the back of the ribs. Honestly I Ike the crispy thing I scrape off with my front teeth when eating a rib. I know competition guys remove it, but I really haven’t noticed a difference in taste between off or on. Apparently this is a subject there is much debate on: [URL unfurl="true"]https://www.chowhound.com/post/pork-rib-membrane-remove-977892[/URL] I do agree there’s no meat on the back, so seasoning it is not really needed, and removing the silver skin is not really that important unless they are being judged at a competition. And if you look at the cut pieces of my ribs above, you can see the skin did not prevent obtaining a nice thick smoke ring on the back of the rib. 😉 [/QUOTE]
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Off-Topic Discussion
Smokers (BBQ - not grilling)
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