Txdragon wrote:outlaw wrote:Txdragon wrote:It all turned out looking wonderful! As for the back of the bones, that same membrane on beef is a bit of trouble. It is just like the pork bones, but tougher. Lol! As for removal, you can remove it BUT note that most times, it will result in the bones falling off when they are cooked. I've had zero luck in the department of presentation when I pull that membrane pre cook.
Yeah, it was really difficult to pull off. I used the old paper towel trick for traction and it was still a chore. Are they ok if you don't remove it? I'm not really concerned about presentation except for people making fun of me here. I do like the idea of getting the rub into the meat from the back tho.
They're certainly ok with it on. I like that part myself. For that dastardly deed of removing it, you can score it instead. (It's what I do!!) You get the best of 2 worlds here: membrane on for bone chewers like me, and scoring allows rub to get through!
Great idea. Thank you