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Boiling ribs? - Page 2

post #31 of 33
11/8/07 at 7:54am
you slip a butter knife, or fork under the membrane and work it loose in a corner. Then grab it with a paper towel and pull.

You BF is overcooking those ribs a LOT. 4-6 hours is all it should take in a smoker at 250 or under. Much less if a hotter temp. Grilled, they can be done quite quickly but won't be as tender as you get from a low and slow cooking.

You should look at this past discussion. I posted a link there about removing the membrane and some trimming for the St. Louis cut.

http://www.cheftalk.com/forums/recip...back-ribs.html
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post #32 of 33
11/8/07 at 9:20am
I agree that he's cooking them way too long on the smoker. We have the Brinkman Smoking Pit Professional which is like the offset Chargriller. We try to keep the smoker temps on the thermometer mounted near the smokestack at 250-300. The temp is lower at the grate. It only takes us 4-6 hours to cook ribs. In fact, we've cooked 60 lbs of boston butts in around 12 hours.
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post #33 of 33
11/8/07 at 11:51am
Oldschool, thanks for the advice. I'll have to forgo the oven method though, as I do ribs only in the summer, and using the oven just makes the kitchen unbearably hot.

PHatch, I think the St Louis cut may help my ribs a lot.

Thanks so much.
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