Author: Schueys BBQ

Perfect pork with crackle, it seems to still be a myth to a lot of people and there are so many ways of creating it. Dry it out, then pur water on it, salt it and draw moisture out of it but then have a layer of wet salt on the skin, rub lemon juice or vinegar on it. Hold up a minute, how about a fail proof way of creating pork crackle, each and every time you do it, guaranteed. That is what I have here for you now, a fail proof way of getting succulent moist meat with…

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…