TowsonTiger22

Recipes 

Gonna try making ribs wednesday. I've done it twice before, and they sucked.

Pretty sure I didn't pull the membrane off. Hoping that correcting this will yield awesomeness.

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Kegged: Porter, Pale Ale

thaworm69

Recipes 

What kind of ribs you smoking? I have some spare ribs going now, The membrane does block penetration of flavor/smoke in my exp. Good Luck!

TowsonTiger22

Recipes 

I'll probably do spares, as that's what is in the grocery most of the time round here.

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Primary: None
Secondary: Nothing there either
Kegged: Porter, Pale Ale

thaworm69

Recipes 

I had min soaked in A&W root beer for about 8hrs and then put together a quick rub and have been in the smoker for 4 hours. Pulling them in a little while!

aiptasia

Recipes 

Dr. Pepper also makes a nice marinade.

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thaworm69

Recipes 

+1 on the Dr. Pepper! There was a recipe for Dr. Pepper BBQ sauce I found one time but never tried it. Now i'm wishing I would have used Dr. Pepper.....sigh!

dfess1

Recipes 

I do mainly BB. Rub them down the night before and vacuum seal them. Then I smoke for about 4-4.5 hrs at 230* and they come out perfect. I don't do the 2-1-1 method either.

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headbanger

Recipes 

Try THIS...

Made them last weekend and they turned out great!

DirtyOldDuck

Recipes 

In my experience, whether or not you remove the membrane does not effect the taste of the ribs very much. That is, if the taste sucked with the membrane, it probably will without. I remove as much of it as I can and then don't worry about it.

In my opinion, the best way to do ribs is easy. The night before, I rub the ribs with a good homemade rub. I use a basic rub recipe I found in Dr. BBQ's cookbook, although I usually end up modifying it. Really pack the rub on both sides of the rack and then cover and refrigerate overnight. In the morning they smell almost good enough to eat before they ever go on the smoker.

Smoke the ribs with hickory or apple (or other fruit tree wood) at around 250F until done, usually about five hours. After the first hour, I spritz them with apple juice every half-hour or so. The ribs are done when you pick them up and the rack droops down in the shape of an upside-down "U." Sauce is optional in my opinion, so I usually serve it on the side for those who would rather taste sugary sweetness than pork and spice heaven. I know a lot of people swear by the 3-2-1 method and sauces, but this works for me.

hoppyhoppyhippo

Recipes 

Membrane shouldn't effect the taste much, but it certainly will effect the end texture since it will make the ribs tougher to eat (because you basically have to tear the membrane off)

My success with ribs is fairly straight forward

1. Marinade and/or dry rub in advance. Find flavors you like do you like spice?

2. Be careful with your fire, sugar burns at around 325, so you should try to keep it under 300 at all times, will give you delicious caramel tones of flavor without scorching, or if you go higher, don't put much if any sugar in it. I try t osay 270 is a good high temp with average aroudn 250.

3. If you're going to sauce, make your sauce compliment your rub. So if you have a sweet rub with almost no heat, dont' have a dry and spicy sauce. It can be amazing, but unless you're a fantastic chef you probably can't make it work (I can't)

4. Don't over cook the ribs. The meat will pull from the bone, and liek the above poster said you'll get an upside down U shape (that's something that doesn't happen easy with membrane)

And kinda like brewing, in the end you learn fgrom your mistakes. Take notes as to what you dont' like and like about it, and then change it accordingly next time.