THE RELUCTANT GOURMET COOKING COMMUNITY

LADawg · Joined: 21 Jun 2009 Posts: 207 Location: Lower Alabama

Made the Potato Salad and Cole Slaw yesterday. Put the Loin Back Ribs on the Weber Smokey Mountain smoker about 8:30 this morning. Should be ready by noon or 12:30 to 1 pm.
I got to think about ribs yesterday while surfing the net. One of the sites I visited was the Country Tavern located on Texas state highway 31 about 8 miles west of Kilgore. You can read about them at http://www.countrytavern.com/media.php .
I eaten some mighty fine ribs over the past 40+ years, but I believe ones I’ve eaten at the Country Tavern were the best! I’ve also cooked some good ribs.
Now my question-- I remove the membrane from the ribs before I apply my dry rub. How many of you cook ribs and do you remove this membrane?
I sure hope that no one tells me that they par boil ribs before cooking them. :twisted:

ninjabut · Joined: 12 Nov 2007 Posts: 836 Location: No CA USDA zone 8

We wrap ours in foil and add 5 ice cubes, cook on low for quite awhile, the slop on the sauce and finish directly on the grill. Fall off the bone yummy!

Tonight we're going to Sonoma Co baseball (local league that just started this year. a whole $5 to get in!) so we're having a picnic at the park. Deli sandwiches, fruit salad and chips. Don't know if we're allowed to enjoy a bottle of wine at the park or not. Well see.

tullius · Joined: 19 Apr 2010 Posts: 60 Location: colorado

Yes I peel that membrane off. I don't mind if every bit doesn't get off but I think the rub & smoke penetrate better without it.

We've been getting a lot of rain (for us) so I'm hoping the fire restrictions will be lifted so I can use the smoker.

kell · Joined: 17 Nov 2007 Posts: 473 Location: NWND

I don't take the membrane off. My dry rub likes 24 hours on the ribs though, so it has ample opportunity to penetrate. And no!! No par-boiling here!! I tried it once with country style ribs and it was gross, so that was that.

Dilbert · Joined: 12 Mar 2008 Posts: 325

altho it's a pita I like to remove the membrane - just for ease of eating if not for the rub issue.

agreed on the par-boil thing - didn't care for that at all. I do like to cook mine sealed up low&slow then - sauce&sear them at the end. we're a wet rib family [g]