I recently bought two packs of baby back ribs that were 3.2 lbs and 3.8 lbs each. At first it was going to be the normal rub and cook schedule. However, I recently visited the local Asian market here and got some different sauces for the ribs. I used both the Bulgogi and Hoisin sauces for a quick marinade. Yes, in the background of the photo is a shameless plug for the Steelers…. Better luck this coming season….
I usually dry rub, but was interested in trying out an experiment with the two racks. I have always heard of removing the membrane before applying the rub. However, not too long ago, I read in another forum, SMF?, about keeping the membrane on to retain the juices. Since these ribs were close in weight, I thought I would try it out both ways.
I had my Rec Tec Trailblazer at 225, with a copious amount of sauce applied to both ribs. I normally go 3-2-1 when I cook St. Louis ribs, but modified to 2-2-1 for these. At the two hour mark, both ribs were around 155F. Now, when I cook with this method, or the 3-2-1 method, for the wrapped (butcher paper) session I bring it into the house for the time in the oven. I figure heat is heat and why waste pellets when I’m not getting any benefit from the smoke?? Added some brown sugar, butter and apple juice to the butcher paper packs and wrapped tight.
Removed at the two hour braising mark with an IT of 185, give or take around both ribs. I added about 4 table spoons of both sauces to the ribs and left on the grill for another hour. At around the 198-205F mark, I removed both ribs. The one with the membrane left on I placed on my chargriller grill that was up to 650F and once the membrane side hit the heat, it burst and created a quick fire up. That was all of the braising juices that were kept within the rib while cooking. You can see the membrane in the photo. I peeled back the membrane and placed back on my sheet for a rest. Both my son and I devoured the membrane, which was almost like a piece of crispy bbq candy…..
Judgment time, I cut the ribs up and separated them and while not telling my family what I had done, asked for their preferences between the two. Rib A, or Rib B. Rib B had the membrane intact. My opinion may have been a little biased, however everyone in my family agreed rib B was juicier and was better. It definitely was more moist and had a better pull off of the bone. Overall, there wasn’t any recognizable smokiness difference to taste. Both ribs had a decent smoke ring. Rib B is on the top in the photo. I think I will definitely try this again and see if it can be repeated, but at the moment it seems like the membrane may hold back flavorful juice that otherwise make be lost in the cook.
I usually dry rub, but was interested in trying out an experiment with the two racks. I have always heard of removing the membrane before applying the rub. However, not too long ago, I read in another forum, SMF?, about keeping the membrane on to retain the juices. Since these ribs were close in weight, I thought I would try it out both ways.
I had my Rec Tec Trailblazer at 225, with a copious amount of sauce applied to both ribs. I normally go 3-2-1 when I cook St. Louis ribs, but modified to 2-2-1 for these. At the two hour mark, both ribs were around 155F. Now, when I cook with this method, or the 3-2-1 method, for the wrapped (butcher paper) session I bring it into the house for the time in the oven. I figure heat is heat and why waste pellets when I’m not getting any benefit from the smoke?? Added some brown sugar, butter and apple juice to the butcher paper packs and wrapped tight.
Removed at the two hour braising mark with an IT of 185, give or take around both ribs. I added about 4 table spoons of both sauces to the ribs and left on the grill for another hour. At around the 198-205F mark, I removed both ribs. The one with the membrane left on I placed on my chargriller grill that was up to 650F and once the membrane side hit the heat, it burst and created a quick fire up. That was all of the braising juices that were kept within the rib while cooking. You can see the membrane in the photo. I peeled back the membrane and placed back on my sheet for a rest. Both my son and I devoured the membrane, which was almost like a piece of crispy bbq candy…..
Judgment time, I cut the ribs up and separated them and while not telling my family what I had done, asked for their preferences between the two. Rib A, or Rib B. Rib B had the membrane intact. My opinion may have been a little biased, however everyone in my family agreed rib B was juicier and was better. It definitely was more moist and had a better pull off of the bone. Overall, there wasn’t any recognizable smokiness difference to taste. Both ribs had a decent smoke ring. Rib B is on the top in the photo. I think I will definitely try this again and see if it can be repeated, but at the moment it seems like the membrane may hold back flavorful juice that otherwise make be lost in the cook.
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