Spare rib prep

[Washblue]

I’m used to BBribs… pull the membrane and season…
But spares have half the membrane before it disappears in the belly flap…
I’m not wanting to do surgery… Am I good to stop at the flap?
I’m dry brining cold ribs tonight, and am hoping the salt will help them defrost …
They're still stiff…
It’ll be 28° in the morning when they go on the pit…
It’s pre-Thanksgiving family day… and I need your spare experience…
Pun totally unavoidable…

[Sid P]

You’re good. I take off what I can, but it doesn’t seem to make much difference.

[WayneT]

Agree. Sometimes it ain’t worth the trouble.

[Washblue]

I’m satisfied with what I was able to pull…
Definitely more difficult to remove than BB’s, from what my brief experience is showing…

[Reds Fan 5]

Don’t stress. Take off as much as you are able (can anyone actually take it off in one pull with a paper towel?). You can also just trim the flap.

[Washblue]

I’m hoping this flap turns out as good as the last!
I cut it off on the last rack and used it as seasoning meat…
It was awesome bringing great smokiness to beans and collards!

[CHNeal]

If you just pull up the flap a little then run a butter knife along the line the membrane and flap come together and score it, it will get all you need when you pull it off.

[Washblue]

That will be remembered for the next cook….
I got to the flap tearing the membrane… so I knew I needed to ask…
This set is already on the pit trying to get warm…
I’m going to pay close attention to it as they come off…
Thanks!

[TxF]

I did spares Wednesday, didn’t pull the membrane. 250, wrapped them after they got to the stall, unwrapped them about 200 and left them on for another 30 min to dry off the bark. There was no membrane left on either rack and the bones were still stuck to the meat.

Chudds BBQ has a video about the technique, I was doing the best I could to follow it while have to run errands during the cook.

[bbqLuv]

I remove the flap and membrane, but sometimes I just score the membrane in a checkerboard fashion.
If I were to leave the flap on, I would lift it up out of the way and then deal with the membrane.
The link to the free side: You searched for spare ribs - Meathead's AmazingRibs.com
There are numerous YouTube videos.
Hope this helps.