Grill and Barbecue Pit Masters remove the membrane from their pork loin ribs, Baby Back, and Spare ribs so that their dry rub and sauce will permeate the meat, and produce a real tender rib. It’s easy to do! Watch one of the BBQ Pit Boys show you the tips and tricks on how it’s done.
Duration : 0:2:39
[youtube d_fqJcc4n_I]
February 17th, 2010 at 4:00 am
Thanks for the …
Thanks for the awesome shows BBQBOYS
February 17th, 2010 at 4:00 am
This tip also works …
This tip also works on St. Louis cut ribs as well guys ! I always remove the membrane so my dry rub permeates the meat also makes them fall off the bone tender
February 17th, 2010 at 4:00 am
dont take the …
dont take the membrane off. if u can cook u dont have to.
February 17th, 2010 at 4:00 am
Thats Blues not …
Thats Blues not jazz , and his Texas Cowkid voice sucks!
February 17th, 2010 at 4:00 am
Uggh you made that …
Uggh you made that look so simple……the first time I mad ribs I struggled with the membrane for hours it seemed like. I am gonna use this trick next time.
February 17th, 2010 at 4:00 am
Haha what a chill …
Haha what a chill voice. I wonder if he talks like that all the time. Of course the jazz music in the background helps too.
February 17th, 2010 at 4:00 am
I love the way you …
I love the way you talk!!!
February 17th, 2010 at 4:00 am
LMAO…this guy …
LMAO…this guy sound like the guy from the Whataburger commercials….The A-1, thick n hardy burger!!..lol
February 17th, 2010 at 4:00 am
haha.. exactly what …
haha.. exactly what i thought!
February 17th, 2010 at 4:00 am
the …
the membraaaaaaaaaaane
February 17th, 2010 at 4:00 am
Oh ya, I get it now …
Oh ya, I get it now.
“M” theory.
February 17th, 2010 at 4:00 am
scarybug really …
scarybug really ready now to get that skin off. thx to you cutie bugs.
February 17th, 2010 at 4:00 am
insane in the brain …
insane in the brain? MEMBRANE
February 17th, 2010 at 4:00 am
C’mon…..this is …
C’mon…..this is really Tom Waits……
February 17th, 2010 at 4:00 am
narrated by Buck 65
narrated by Buck 65
February 17th, 2010 at 4:00 am
WE use catfish …
WE use catfish skinners in Georgia.
February 17th, 2010 at 4:00 am
howdy! those are …
howdy! those are delicious looking ribs you have right there
February 17th, 2010 at 4:00 am
To get a grip o the …
To get a grip o the membrane, once it is started, just dip your thumb and finger in some salt.
I use this technique when I skin fish and it is very successful!
Good Luck!
February 17th, 2010 at 4:00 am
OMG – I thought …
OMG – I thought they only talked like this in old westerns. That was freakin’ awesome.
February 17th, 2010 at 4:00 am
And you aint the …
And you aint the only one mate!
February 17th, 2010 at 4:00 am
Spareribs = my …
Spareribs = my favorite food
February 17th, 2010 at 4:00 am
what a cool voice
what a cool voice
February 17th, 2010 at 4:00 am
Use a Strong normal …
Use a Strong normal size Fork, It works better then the Knife. I know i used to cook loads of ribs every Sunday.
February 17th, 2010 at 4:00 am
Good idea about the …
Good idea about the paper towel. Thanks.
February 17th, 2010 at 4:00 am
Thank you for …
Thank you for sharing. Your voice is so captivating. You sure sound manly. I could almost picture you very tall with a cowboy hat. ;D