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 […]
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