I’m not removing the membrane of these pork ribs.
Removing the membrane is the silliest thing going around. Why you may ask?
Some say it stops flavour from the rub penetrating the meat, the only thing behind the membrane is mostly bone. Removing the membrane makes the ribs easier to cut, you need to sharpen your knife if they are too hard to cut. The bite is more tender when there is no membrane, again, you are not eating the bone, which is what is behind the membrane.
Advice like removing the membrane started a long time ago, the problem with that is everyone blindly follows and rarely does anyone actually stop and ask why do we do that?
There’s no need to remove the membrane but if you want to still do it, by all means knock yourself out.
As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.
As always, cheers for watching
#BBQ #barbecue #pork #ribs #membrane #weber #schueysbbq
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Main Ingredients:
850 grams (1.8lbs) of pork ribs (membrane on)
Pork Rub Ingredients:
2 tablespoons of sweet paprika
1 tablespoon of brown sugar
1 tablespoon of kosher salt
2 teaspoons of coarsely ground black pepper
1 teaspoon of mustard powder
1 teaspoon of garlic powder
1 teaspoon of onion powder
And ¼ of a teaspoon of cayenne pepper
Foil Wrap Ingredients:
75 grams of unsalted butter
2 tablespoons of honey
2 tablespoons of brown sugar
Items Used:
57cm (22”) Weber Kettle
Chimney Starter
Heat proof gloves
Briquettes
Fire lighters
3 x chunks of cherry wood (or your favourite smoking wood)
Feeds: 1
Style of cooking: Smoking
Preparation Time: 30 minutes
Cook Time: 2 hours and 45 minutes
Rest Time: N / A
Cuisine: American / Australian
Hydration: 6 x beers
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With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.
There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.
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