Super_Dave
Sacramento, CA
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Joined: 01/19/2007
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How many of you pull the skin off the back of your ribs? How have you found is the easiest way to do it? I prefer mine with the skin removed but have a heck of a time doing it. I even gave up trying for a while but would like to do it if any of you have a good tip.
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SCVJeff
Santa Clarita, CA.
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Joined: 07/28/2006
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Super_Dave wrote:How many of you pull the skin off the back of your ribs? How have you found is the easiest way to do it? I prefer mine with the skin removed but have a heck of a time doing it. I even gave up trying for a while but would like to do it if any of you have a good tip. You have to get that off because the rub can't penetrate.
Peel up an end, top to bottom, then grab it with a paper towell and pull slowly. It comes off but is as cranky as cheap tape.
Jeff - WA6EQU
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Camper JamesB
Wichita
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Joined: 07/27/2011
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I will watch the show, but the added drama doesnt appeal to me. We take a small propane smoker with us on most camping trips. We have done pork butt, ribs, pork tenderloin, turkey breast and beef jerky on it. It gives us something extra to do and look forward to at dinner time.
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SpurHntr
Northeast PA
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Joined: 10/01/2010
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i pull it off one of 2 ways
lay ribs meat side down, ice pick under membrane of two ribs dead center of slab, then work figers under it and work the membrane off from center to edges holding slab down
or
start at corner with paring knife or spoon actually and use paper towel to give you dry grip to pull it off in a sheet
there are actually 2 components to the membrane, one thicker and one thinner,,,usually the thin one stays on mine
some folks leave membrane on til very end of cooking process, claiming cooking the ribs membrane side down, never turning keep the juice IN...im not so sure on that one myself
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Leo Benson
CT
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Joined: 04/30/2003
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I smoked some BBRs last night! I have recently switched from a small electric smoker to a small propane smoker and love it. Ribs were done in 3 hours and held warm in a small cooler for 2 hours til dinner. Excellent rub, no sauce needed.
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bigred1cav
ohio
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Joined: 09/14/2009
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OK, help me. How do I get meat to smoke on a small LP grill without heating the meat to done without the hours needed to properly smoke a shoulder, say? Or ribs, hell i'm easy.
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bigred1cav
ohio
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You Ohio and Mi folks. I bought 50lbs of Mesquite at Anderson's for $15.00
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Super_Dave
Sacramento, CA
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bigred1cav wrote:OK, help me. How do I get meat to smoke on a small LP grill without heating the meat to done without the hours needed to properly smoke a shoulder, say? Or ribs, hell i'm easy.
There was a thread on this forum within the last few months showing a small cannister device that is hung off the side of your grill which produces nice thin smoke. I don't recall the name of it but maybe someone else will or you can do some searching.
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Super_Dave
Sacramento, CA
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Found it! Smoke Daddy!
Add Smoke
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rustycopperballs
Four Corners,NM
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Joined: 02/12/2009
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Gentlemen, please check out this wrote:http://amazingribs.com/ site for some wealthy information on smoking meat, he gets into the science side of meat, pluss really good BBQ recipes 
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