Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Alert! Wibs misinformation!

Collapse
X
Collapse
 
  • Page of 1
  • Filter
  • Time
  • Show
Clear All
new posts
Previous template Next
    #1

    Alert! Wibs misinformation!

    I was browsing thru Raichlen’s Barbeque Bible site as I seldom do, and what do I see but an absconding in ignorance of one of our members hard work. mgaretz a year or three ago came up with The Blasphemy Ribs (ie.Wibs). Well in a current issue "they" have come up with something they attribute to a friend of a graduate of one of their seminars, ya know, a guy who knows a guy, and "they" call it "rib wings". I’m lookin at em & I say rib wings my patuti, them thar is Blasphemy Ribs (also known as Wibs). We need to get the word out & defend our buddy’s & AR’s honor. Give credit where credit is due.
    Last edited by FireMan; August 10, 2021, 09:56 PM.
    Tags: None
    • Likes 8
    #2
    Originally posted by FireMan View Post
    I was browsing thru Raichlen’s Barbeque Bible site as I seldom do, and what do I see but an absconding in ignorance of one of our members hard work. mgaretz a year or three ago came up with The Blasphemy Ribs (ie.Wibs). Well in a current issue "they" have come up with something they attribute to a friend of a graduate of one of their seminars, ya know, a guy who knows a guy, and "they" call it "rib wings". I’m lookin at em & I say rib wings my patuti, them thar is Blasphemy Ribs (also known as Wibs). We need to get the word out & defend our buddy’s & AR’s honor. Give credit where credit is due.
    Thanks - they did put an addendum at the end crediting me, have they removed it? I wish they would have just corrected the beginning.

    Comment

      #3
      This has been providing discussed here at length (2 pages worth). Just saying.
      A Different Method (for me) to do ribs. Rib Wing - Pitmaster Club
      https://pitmaster.amazingribs.com/forum/recipes-technique-food-cooking/pork-recipes/1063794-a-different-method-for-me-to-do-ribs-rib-wing
      It's on the The BBQ Bible web site, but not Steve's take. I just picked up a rack of St. Louis ribs. Might give this a whirl. Anyone do this? https://barbecuebible.com/2021/07/20/how-to-grill-rib-wings/
      • Likes 1

      Comment

        #4
        It appears to still be there at the bottom.

        Comment

        • FireMan
          #4.1
          FireMan commented
          August 10, 2021, 10:08 PM
          Editing a comment
          It needs to be at the TOP! AND delete the rib wing thing.
          My ADD doesn’t allow me to complete uninteresting articles.
          Last edited by FireMan; August 10, 2021, 10:11 PM.
          • 3 likes
        #5
        I'm also going to invent this, probably sometime this winter. I will call them Rib Fingers. You just wait, it'll be a hit. I gotta cash in on this too.
        • Likes 11

        Comment

        • RonB
          #5.1
          RonB commented
          August 11, 2021, 06:06 AM
          Editing a comment
          I overheard mgaretz say he hopes you enjoy the middle finger...
          • 6 likes
        • jfmorris
          #5.2
          jfmorris commented
          August 11, 2021, 09:01 AM
          Editing a comment
          I like it! I can't wait to get some of those Rib Fingers! Can't wait for your secret recipe.
          • 2 likes
        #6
        Stupid name. Pork wings are actually good and a completely different cut.

        Comment

        • Potkettleblack
          #6.1
          Potkettleblack commented
          August 11, 2021, 09:08 AM
          Editing a comment
          And also better called by their real name... pigs don't have wings... it's just a frenched pork shank.
          • 1 like
        #7
        I have a question. I frequently have trouble removing the membrane from the back of pork ribs. If I give up, what do you think of scoring the membrane and if so, over the bone, over the meet, or 90 degrees from the bones??

        Comment

        • Jfrosty27
          #7.1
          Jfrosty27 commented
          August 18, 2021, 11:20 AM
          Editing a comment
          I do that whenever I have a hard to remove membrane. Or when I am just lazy. Cross hatch pattern across the whole thing. Works great.
          • 1 like
        • HawkerXP
          #7.2
          HawkerXP commented
          August 18, 2021, 11:40 AM
          Editing a comment
          I've found that sometimes the membrane has already been removed. What you see is just a layer of fatty material.
          • 2 likes
        • mgaretz
          #7.3
          mgaretz commented
          August 18, 2021, 06:27 PM
          Editing a comment
          I used to struggle with it but not any more. If you watch the Blasphemy Ribs video at https://blasphemyribs.com you can see how I do it.
      Previous template Next

      Announcement

      Collapse
      No announcement yet.
      Copyright © 2005 by Meathead's AmazingRibs.com. Meathead's AmazingRibs.com is by far the largest and most popular barbecue and grilling website in the world with more than 2,000 pages of tested recipes, articles on technique, science, mythbusting, and product reviews. In addition our Pitmaster Club is a huge thriving community of cooks who love to share. All text, recipes, photos, and computer code are owned by Meathead's AmazingRibs.com and protected by US copyright law unless otherwise noted. It is a US federal crime to publish or distribute anything on this website without permission. But we're easy! We usually grant permission and don't charge a fee. To get permission, just click here. And you don't need permission to link to us.

      Our Privacy Promise, Terms of Service, Code of Ethics. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. We are GDPR compliant (the stringent General Data Protection Regulations from the European Union that went into effect in 2018). GDPR requires that we be willing to delete any info we have about an EU resident if you request it. We go a step further. We extend this right to anyone, EU resident or not. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service.

      Product links. We rarely recommend products we haven't tested and we never recommend products that we don't love. We have a rigorous product testing regimen. Often, but not always, if you purchase a product after clicking a link on our site we get a finder's fee. We recommend products based on quality and price, not on fees. These fees do not add to the price of purchase but they do help keep this site alive. Please use them.

      Contact Us. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Our talented team of paid moderators will be with you shortly. If you have business or technical issues, please contact us with this email form.

      This site is brought to you by readers like you who support us with their membership in our Pitmaster Club. Click here to learn more about benefits to membership.

      Working...
      X
      false
      0
      Guest
      500
      ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
      false
      false
      {"count":0,"link":"/forum/announcements/","debug":""}
      Yes

      Spotlight

      These are not paid ads, they are a curated selection of products we love.

      All of the products below have been tested and are highly recommended. Click here to read more about our review process.

      Use Our Links To Help Keep Us Alive

      Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

      Is This Superb Charcoal Grill A Kamado Killer?


      The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!

      A Propane Smoker That Performs Under Pressure

      The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

      Our Favorite Backyard Smoker

      The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.