I love the fall of the year, but probably for different reasons than most. When I think of fall, I think of long days spent on the bbq. Now, don’t get me wrong. I am on the bbq all summer long, but I tend to cook things that are a little quicker, since I don’t want to be next to a hot bbq for a long period of time when its hot.
But in the fall, I can take a full day to smoke some ribs, or a pork shoulder, or a brisket, or so many other great cuts of meat.
Ribs are my favourite. By a long shot.
So, for today’s Technical Tuesday video, I take a few minutes to show you how to properly prep ribs. There is a membrane on the back of the ribs, and removing it is one of the key steps in giving you the best ribs that you can have. If you have ever had ribs that you thought may have had some paper or plastic cooked on the back side of the ribs, you know what I mean when I talk about this membrane.
And if you are going to cook these ribs on a bbq or a propane grill, trimming the excess fat away, is another essential step.
Check out the video below, and watch me prep the ribs. And check back in a few days to see me prepare a dry rub and smoke these ribs.
Happy cooking.
Awesome tips. 👍
thanks. 🙂