The Texas BBQ Forum

Was wondering how many people pull the facia (bluish lining) on the inside of their ribs off before cooking?


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are you talking about the membrane on the bone side

if so, then YES because it allows the mustard/etc and rubs to soak in better while cooking

I always do if I am at a cookoff. And if I am just cooking a couple of racks at home i do. But if I am cooking a lot of them I don't.

I remove the membrane. It doesn’t bother me when I leave it on but the wife lets me hear about it.


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I always do also. Sorry about the scientific terms. My better half has a degree in animal science and prefers that I use proper terminology.

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no prob but it took me a second before I stopped thinking about a rack of Ribs covering a Rafter in my House

I usually do but still believe it is truly optional.
It does block seasoning however ribs are thin enough that seasoning the meat side is sufficient.

I do as well. Does anyone soak their ribs in anything. I have started doing a vinegar soak. I have heard of folks doing a brine but I haven't tried that. I have also heard of rib shacks not seasoning their ribs or butts. Any input?

I cover mine in Honey Mustard which is heavy in vinegar the night before and have had pretty good success so far.
Then I cover with the Hootchie Mama or Rib Tickler right before putting them on the grill. I also spritz with apple juice every hour during the first 3 hours and glaze with Sauce of the day (taste buds and Wife decide that)

I do and use a paper towel to pull'em

Rambo, I have some catfish skinning pliers that really do a quick job also

Nope-a nice blast of direct heat usually takes care of them when bone side down.
There's usually a bit of fat in there that I'd rather keep than lose.
I don't peel my apples or taters either...

OldUsedParts wrote:Rambo, I have some catfish skinning pliers that really do a quick job also

These are exactly what I use. Makes quick work of it.


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Always.

Always, paper towel technique