Hey Buff--Gotta Pork Question

Bushart

So I'm trying for the umpteenth time on BBQ'n pork side ribs

Quite often they're really 'really chewy

A while back I watched a bbq cookin show where they peeled that sinew skin from the underside of the ribs---You agree this helps?

Peelin it takes a lot of time

Buffco

I've never actually peeled it.

The meat is always gonna be chewy. It's fresh meat, not aged or cured so I don't know if there's much you can do to change that.

But it's an interesting idea. Be worth a try sometime.

Bushart

I'll let ya know

Thanks man

ricinus

I've tried it but I can say I noticed much difference. Low and slow works for me. In the oven 300F and 2-3hrs. BBQ to finish..

Mike

Bushart

OK---if we can conclude after 1 experiment

We thought they were good

George K

This recipe is bullet proof, so is his recipe for pulled pork. I peel the membrane; a sharp knife and pliers make the job easier.

http://amazingribs.com/recipes/porknography/best_BBQ_ribs_ever.html


Edit - I skip mopping with the sauce at the end and serve them with with two or three different warm BBQ sauces.

tim_s

you'll thank me for this link later: http://www.smokingmeatforums.com/f/


i do my ribs via the 3-2-1 method

rub with yellow mustard, coat with dry rub

3 hours in 225 degree smoke.....occasional spritz with apple juice/vinegar/rum or bourbon

2 hours in 225 degree while heavily spritzed then wrapped in foil

1 hour back out of foil, more smoke

Bushart

Thanks Guys---looks good

Shawn C.

I'm going to try the tips/techniques you two posted above. Thanks! BBQ isn't something I'm good at all so the help is appreciated. But I can cook a mean puttanesca, bolognese or marinara so fugedaboutit!

We did buy a new grill last weekend. No we didn't get the Weber. The one I wanted was $1800.00. Talk about fugedaboutit! We got all of the same features in a Kenmore for a bit over 1/3 the cost. It has a rotisserie so I can't wait to give that a whirl (I'll be here all week; try the schwarma).

Bushart

Shawn C. wrote: »

I'm going to try the tips/techniques you two posted above. Thanks! BBQ isn't something I'm good at all so the help is appreciated. But I can cook a mean puttanesca, bolognese or marinara so fugedaboutit!

We did buy a new grill last weekend. No we didn't get the Weber. The one I wanted was $1800.00. Talk about fugedaboutit! We got all of the same features in a Kenmore for a bit over 1/3 the cost. It has a rotisserie so I can't wait to give that a whirl (I'll be here all week; try the schwarma).

OK here's my tip----ya go downtown---find an Al-Halal butcher shop----ya pick up the Kosher style Bacon wrapped pork loin---always a party fav.

Seriously

---

bbq chicken wings are always requested here----unfortunately the spice I use is a local product---likely not available where you are---and I combine with Franks Red Hot Buffalo sauce

CO Native

Meathead from Amazing ribs really knows his stuff and I've never been disappointed with any information from his site.

I have a traeger and I use Tim's 3-2-1 method only difference is that I smoke at 185 for 3 hours. They fall off the bone!