A Quick How-To: Removing the Rib Membrane ((GRAPHIC CONTENT))

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So here is a quick piece of instruction for the novices out there. For those of you currently not taking this step, adding it to your process will make your ribs more tender well as easier to separate when properly cooked. I am a huge fan of things like bratwursts, other wursts, high-quality hot dogs like Sabrett's or Boar's Head, any high-quality sausage like product, but I like to reserve the 'snap' for those products only. What I mean is a good rib should do a lot of things, but snapping when you bite is not one of them. Remove the membrane and yours will not.

Some of the pictures that follow will be considered a little gory except maybe to myself and the three current followers of my blog. I usually start in one corner of the rack and work the edge of the membrane loose, maybe with my fingers, a steak knife, or this weird kitchen tool my wife has. Imagine a large butter knife with a large rounded end and a serrated edge on one side. Once a corner is free I slowly pee the membrane back, being careful to keep it in one piece, and using surgical precision with the steak knife to cut any particularly troublesome sinews. A popular technique here is to use a paper towel between your fingers to get a firm but gentle grip on the fragile membrane (for the record I know that sounded gross). One this is done your ribs are ready for a rub.

And here is a quick peek at what's in store for this weekend:

Mid-Week update

#1 take a look at this handsome young man chewing on a rib

#2 Read this NYT article. This will be the plan for Drew's 2n birthday.

http://www.nytimes.com/2010/07/21/dining/21pig.html?_r=1

Cheers-

-R

Been Holdin' Out

I hope you all don't think I've been holding out on you. The reason you haven't seen much lately is that I have been growing increasingly impatient with the lack of fuel efficiency on my CG. I have been looking into Weber Smokey Mountains, Bubba Kegs, and Big Steel Kegs, and the first one of those I find discounted and close enough geographically to get will be featured on this blog.

Through all this I've been feeling pretty conflicted about rejecting my trusty CG, featured in a recent entry. As much as I feel like I'm betraying an old friend, I am tired of going through 10 pounds of charcoal for a 4 hour cook. We do need to save a few of the trees, don't we?

In any event, a recent backyard barbecue (ashamed to say just burgers and dogs, over some Stubb's natural briqs from Lowe's) gave me the opportunity to do a head to head comparison between my CG and the old gasser I got for free from my in-laws. The pics below will tell the story:

These burgers and dogs were all thrown down at the same time, with the CG open and the gasser closed. The burgers were juicy, nicely charred, had great charcoal flavor, but more importantly done in time that my guests didn't revolt on me and pack up for McDonald's. I love the iron grates What ever I get, the CG is probably the best thing I could ever get for direct grilling, and it will always have a place in my yard. 

By the way, the Stubb's briqs performed much like other natural or 'competition' briquettes, as in they burned very hot for a shorter period of time and with much ash, though they had a very nice flavor,.