Posted on 23 January 2011. Tags: Beef Ribs, membrane, Ribs, skin
[...] Louis” cut. Basically trimmed to a long and uniform rectangle of ribs. After the cook removes the membrane they apply the rub. Check the video Pitmaster Jack Waiboer displays a quick trim and rubdown. [...]
[...] rib membrane carries a lot of fat and flavor so (unlike pork ribs) we opt to leave this membrane on. Again [...]
Click here to cancel reply.
Mail (will not be published) (required)
This site is a member of The Smoke Ring BBQ Webring A linked list of BBQ websites
BBQ Site - Next 5
BBQ Sites - Prev
BBQ Site - Random BBQ Site
Join the BBQ
ring or browse a
complete list of The Smoke Ring BBQ Webring member's
If you discover problems with any of The Smoke Ring BBQ Webring sites,
please notify the Ringmaster
© 2014 Barbecue Tricks. Powered by WordPress.
Gazette Theme by