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I have been busy working on a detailed pictorial on how to do my technique of championship caliber ribs. Please understand that this is the way I do it using techniques I learned from a number of other people, not the least of which is Ray Lampe (DR BBQ). Thanks to everybody who helped me learn hot to make great ribs.
I'm working on this now. (APRIL 2008)
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Materials used:
A: large aluminum pan - for Turkey roasting
C: BBQ rub (unknown brand)
D: appears to be the same as C
E: Another BBQ Sauce this time Ass Whoopin Honey Mustard
G: Spray bottle of apple juice, apple cider, beer, soda, whatever you prefer
H: I can't remember what this was ??? Send me your thoughts.
I: Turbinato / Raw Sugar - this case "Sugar in the Raw" in a box
J: Another sticky BBQ Sauce - this is Blues Hog Honey Mustard
K: Motts apple juice for spray and maybe drip pan if you prefer
L: Fred's Secret Pork Rub |
M: Roll of paper towels to clean your mess up with
O: gloves to keep your hands clean and keep your germs off the food.
P: Roll of WIDE , Heavy Duty aluminum foil
Q: huge roll of plastic wrap
R: 10 x 15 drip pan ...really good for this application
U: 3 racks of loin backs / baby back ribs in cryovac package.
Y: sharp knife
Z: butter knife |
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Here is the sealed cryovac pack |
Cut open the end of the pack |
now carefully down the length |
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Unwrap and dispose of the pack |
Thoroughly wash them. |
Ready for the next step |
time for the "big event" ... the one that everybody has trouble with...we're gonna remove that pesky membrane. Once you get the hang of this, it will no longer intimidate you. Firstly .... say 3 time to yourself ..... "self, remember it's only a membrane on a bunch of ribs ...I'm a man (or woman) ... no membrane is gonna scare me " etc. etc. until you feel you are ready to just do it.
Now ..weren't you wondering what we were gonna do with an ordinary old butter knife? Well now is the time to whip it out! ..no put that thing back ..I meant the BUTTER KNIFE !!!
Place the ribs bone side / membrand side UP.
Find a spot that looks good for a point of entry ..maybe the 3rd or 4th rib ... and carefully slip the tip of the butter knife between the membrand and the bone.
Then gently but firmly slide it in, under the membrane ... sort of peeling it up with the knife as it goes accross the curved bone.
Keep inserting it over further, all the time creating more of a gap between that 3rd rib and the membrane.
When you are all the way accross, grab a piece of paper towel and dig under the membrane, use the towel to grab the membrand and peel it off....gently but firmly ! DONE ..now that wasn't so bad was it .... well ....it's much worse when you get one that will not cooperate and peel in one piece but you will deal with it won't you.
Trim em up -
Rub em / Wrap em / Love em ?
Stick them on your cooker.
We will use the 3 x 2 method
3 hours of cooking lo and slo adding lots of smoke hopefully
2 hours "foiled" with sauce or your choice of stuff
EAT
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