Not my fault! But if you catch anything show us. :]
Blaze & Daze
- Thread starter Laughing Grass
- Start date
raratt
Well-Known Member
I usually cut apart each rib by running my knife down the bone on one side leaving the meat on the other rib. It is difficult where it is near the breast bone to pop it unless they precut it. Put a towel under the cutting board to prevent it from moving on the counter. Be careful!
StareCase
Well-Known Member
I did not know about said membrane.
manfredo
Well-Known Member
Oh yeah I am just in time!
Me either. I have never done this type of ribs before....I usually buy the country style pork ribs, or the heat and eat type.
shnkrmn
Well-Known Member
It's 162 yards to that flag but considerably downhill. Your 9 iron may find the expansive apron in front. Anything is better than the pot bunker in back, I was in there once!
That membrane doesn't break down when you cook ribs and stays chewy.
Picky eater tips... I've got a million.
StareCase
Well-Known Member
Oh OK - if it's 162 to the pin then yes, I would most definitely come up short. Probably better to go with a smooth 8 iron than to try and step on a 9.
It's like meat gum! You peel it away, then chew on it later, after you're done with everything else.
I barfed a little.It's like meat gum! You peel it away, then chew on it later, after you're done with everything else.
You made me barf
Yusssss! *pulls down eyelid* myeeeeeeeeeeeeeh!!!I barfed a little.
You made me barf
StareCase
Well-Known Member
In some racks, that membrane is thicker than other racks. I'll give that a try next time cause sometimes that membrane is gross.
On another topic, the winds freshened about 30 minutes ago. Jump to The Weather Radar for Southern Ontario and this is what is predicted for a 10:00 PM arrival. Please just keep Grass and I dry until we have smoked all our joints and cones.
StareCase
Well-Known Member
An old school friend used to love to eat that white gristle bit off the chicken breast. That was totally ick so I bet he would love that meat gum.
This lad also loved to chew on apple seeds which completely filled the room with the unpleasant smell of apple seeds. From what I was able to glean from his diet, I was glad when he moved to Nottingham, UK.
FirstCavApache64
Well-Known Member
That membrane is the same muscle sheathing that we trim when we butcher deer. For some reason it's harder to get off ribs then a deer shank. It makes a big difference in the finished quality of the meat though so it's worth removing.
Sweet, I wish it was coming a little earlier. I love sitting under the gazebo with a drink listening to the rain.
I barfed a little.
You made me barf
Jeffislovinlife
Well-Known Member
Strike a pose 
he he he
he he he