In order to keep your ribs from having that stringy membrane on the backside keeping your ribs from separating easily once you pull them off your bbq smoker, pull it off before you cook them.
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- Take a sharp pointed object and slip it under the membrane next to one of the rib bones to get it started.
- Then take either a dry cloth to help you grip it and pull it off. The membrane will be slick so doing it with your bare hands wont be easy. But getting this off is critical to the perfect ribs.
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Check out our recipes for beef brisket, pork ribs, beef ribs, BBQ chicken and Barbecue sauces.
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This is the classic dry rub for use on so many different meats inspired by Steven Raichlend but with a few minor changes. This is a rub that I have used on everything from pork chops to ribs and beef brisket.
Here is what you wil need to make this bbq rub:
1/3 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons fresh ground/cracked pepper
3 tablespoons coarse sea salt
2 teaspoons garlic powder
2 teaspoons onion powder Read the rest of this entry »
Tags: barbeque dry rub, barbeque rub, bbq dry rub, bbq dry rub recipe, bbq rub, bbq rubs, bbq sauce, bbq sauce recipe, chicken rub, dry rub, pork rub, rib rub, ribs rub