I have always pulled the membrane on ribs and always cut spares into st. lous and always trimmed the edges. I rarely cook back ribs but always pulled membranes on those.
So I cooked a spare rack the opposite and thought I would share my experiences. Just seasoned and threw them on the smoke.
1. The membrane was not necessarily really chewy but more a tough unpleasant crusty feel and off burnt almost flavor. Could still discard after cooking but proved to be more work than removing it from the start.
2. Trimming. I noticed the full spares do not lend themselves to the bend test so probing for doneness is key. Also noticed the little pieces left on like the flaps ended up tasting somewhat burnt similar to the membrane.
I knew people did all this work for a reason but wanted to experience it first hand to make sure all that work was worth it for me.
Conclusion: worth the work!
So I cooked a spare rack the opposite and thought I would share my experiences. Just seasoned and threw them on the smoke.
1. The membrane was not necessarily really chewy but more a tough unpleasant crusty feel and off burnt almost flavor. Could still discard after cooking but proved to be more work than removing it from the start.
2. Trimming. I noticed the full spares do not lend themselves to the bend test so probing for doneness is key. Also noticed the little pieces left on like the flaps ended up tasting somewhat burnt similar to the membrane.
I knew people did all this work for a reason but wanted to experience it first hand to make sure all that work was worth it for me.
Conclusion: worth the work!
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