Great video Nice looking ribs bro, I'm from Texas born in Missouri but we always cook with the membrane on as long as I can remember. But you can't really tell a difference sometimes I remove the membrane. But I like cooking with it can't really tell a difference. But to each his own. My question is what type of grill are you using to smoke those ribs Was it a Weber? I have a Weber also but I want to know how do you smoke with their Weber do you make one side to smoke side where the weather If so how do you do it. Have a good day and thanks for the help the tips and the video the ribs look great
Excellent video as always! Membrane off, otherwise you run into it while eating and it feels like the opposite of fall off bone tender lol. Probably because it doesn’t render as fat.
What kind of briquettes are you using. Love the tests. I like the one with wood placement. I have spikes and other situations when putting wood under coals. On top food tastes great and steady temp.
I always smoke with membrane, cause forget to pull it off, and every time ribs are great
Nice video as always. Explained very well.
Great video Nice looking ribs bro, I'm from Texas born in Missouri but we always cook with the membrane on as long as I can remember. But you can't really tell a difference sometimes I remove the membrane. But I like cooking with it can't really tell a difference. But to each his own. My question is what type of grill are you using to smoke those ribs Was it a Weber? I have a Weber also but I want to know how do you smoke with their Weber do you make one side to smoke side where the weather If so how do you do it. Have a good day and thanks for the help the tips and the video the ribs look great
Excellent video as always! Membrane off, otherwise you run into it while eating and it feels like the opposite of fall off bone tender lol.
Probably because it doesn’t render as fat.
What kind of briquettes are you using. Love the tests. I like the one with wood placement. I have spikes and other situations when putting wood under coals. On top food tastes great and steady temp.
I've been using Kingsford professional, but that is just because it is easy to get locally.
Cook beef back ribs
Just remove the membrane, takes 30 seconds