got some good info. Thanks.. I'd like to comment on the membrane removal tho. Rather than a sharp knife, take a table knife and slide it under the membrane a couple of ribs in from the end. Then turn the knife so the back edge is up and stick your finger in the hole it makes. Then pull up and tear away the membrane. If it rips, grab some paper towel and take hold of the ripped end and just pull. Much easier than cutting it and pulling, and no meat lost.
@@Millipede666 I think you did get ripped off! There was a time when those cuts never made the package. Whatever meat was on the bones was trimmed off and added to the ground beef. Blame it on the lack of skill and training in many of today’s meat shops.
You certainly could leave them whole, with the membrane on. I cut and trim them the way I do just to add more seasoning. Any way you choose to do them, they are “good eats”.
You don't need to cut handles. The meat will draw back when you cook them.
i guess it is pretty off topic but does anybody know of a good site to stream new series online?
@Logan Mauricio flixportal xD
@Oakley Anderson thank you, I signed up and it seems to work :D I appreciate it!
@Logan Mauricio Glad I could help xD
@@oakleyanderson4112 nice 2 bots bozos
got some good info. Thanks.. I'd like to comment on the membrane removal tho. Rather than a sharp knife, take a table knife and slide it under the membrane a couple of ribs in from the end. Then turn the knife so the back edge is up and stick your finger in the hole it makes. Then pull up and tear away the membrane. If it rips, grab some paper towel and take hold of the ripped end and just pull. Much easier than cutting it and pulling, and no meat lost.
Nice tutorial. Got a kick out of fighting with the membrane
What kind of knife would I need to cut through the short rib bone. I need the bones cut for stew.
Flat or oval ribs come from an older animal.
What's the hard way to remove the membrane?
Informative. Thanks!
What kind of knife is that? I love it 💖
Knife is a 6 inch Forschner with a flexible curved blade.
Jeezus. Who is doing the filming here, Michael J Fox?
😆
I remove every other bone so there is more meat per rib.
gah... i just bought some beef short ribs in a pack and the meat cuts are tiny... i feel like i got ripped off.
@@Millipede666 I think you did get ripped off! There was a time when those cuts never made the package. Whatever meat was on the bones was trimmed off and added to the ground beef. Blame it on the lack of skill and training in many of today’s meat shops.
@@jimmykerstein2049 These pieces do look like the tiny chunks in your video... they are 90% bone.
why not leave the plate together until after they are smoked and leave that membrane on the back of the bone so the meat stays put for presentation?
You certainly could leave them whole, with the membrane on. I cut and trim them the way I do just to add more seasoning. Any way you choose to do them, they are “good eats”.
It’s more tender removed