Membrane on or off?

[Larry D]

I have always left the membrane on. Is this correct? And can someone tell me why mustard is used under the rub. Is it only to hold the rub or does it lend flavor to the ribs/butt. Also how long is too long to smoke ribs. I know these are rookie questions but i still need to ask. Thanks

[baugherfam]

Larry D,
I usually remove the membrane. It seems to allow the rub/smoke to permeate the meat a little more. I left it on for a long time, as well...but now I take it off.
Mustard...I think is used to help the rub stick to the meat. I haven't tried that yet. I also don't know how long is too long to smoke ribs. I guess if they have the texture of jerky, then they have cooked for too long. I haven't had that problem yet. (knocking on wood) Hopefully this helped a little.

[jshively]

The mustard helps tenderize the meat and helps the rub stick better. Also the taste of the mustard wears off on a long cook. Make sure you buy el cheapo yellow mustard. Found that works the best.

[Fred]

The mustard will add little if any discernable taste difference & is used mainly as a base to hold the rub better & crust up. I personally use it & leave the memb. on.


Bills method works great;

Take the ribs out of the frig and let them start to get down to room temperature or close to it, approx. 70 degrees is room temperature. Start your fire and get it to a cooking temperature of 200 degrees to 235 degrees. You can cook ribs a little hotter than other meats if that is all you are cooking. Add your favorite wood to the fire for that smoke flavor. Now get the rack of ribs. You will notice that the ribs are bowed shape. One side has a white membrane covering it and you can see the rib bones through the membrane. The other side is more meaty and you can't see the bones through the meat. Turn the rack so the bone side (the side you can see the bones and membrane) is up. Take worcestershire sauce and rub all over this side of the ribs. Take a hand full of TEXAS BBQ RUB and rub all over the outside of the ribs over the worcestershire sauce. Cover with a good coat of rub but not thick at all. Just enough to cover the ribs. Flip the ribs over and repeat the worcestershire and rub act again. A little more rub on this side because this is the side we want to cook up on the cooker. You should see the rub and worcestershire forming a paste on the outside of the ribs. It is ready for the grill. Place on the grill with the meaty side up. It should be bowed down on the sides. Place the thickest part of the rib rack toward your heat source and of course you will use the indirect method to cook with.

That is it. You don't need to touch them again until they are ready. Approx. cooking times are as follows:

200 degrees – 51/2 hours
235 degrees – 41/2 hours

TIP: The ribs are done when you can take your hands and twist the ribs at the bone (you will see the bone sticking out of one end of the rack) and the meat tears away from the bone with just a slight twist. Take them off the grill and let them rest for approx. 10 minutes. Then stand the ribs on their edge, meaty side facing you, with the exposed bones on top and let your knife follow down the area between the bones. Don't try to push it through, just let the knife follow the shape of the rib.

One rack will feed approx. 3 to 4 people. But BEWARE these are going to go like hotcakes. I always figure 3 people to a rack.

[Race R Us]

for me its off and the yellar stuff.

[Larry D]

Is there a point when the ribs can become to tender? Should there be some bite to them?

[Grumpy Gator]

some folks like the ribs falling off the bone...

others will tell you that a true competition rib will not fall off the bone, but will have some tug to get the meat from the bone.

I'd say cook it for what the tastes of whoever is eating it. If you and your guests like it fallin' off the bone, then make it that way. If you're cooking for judges, cook it the way they want.

Personally, I like mine with a little tug. When I cook them fallin' off the bone, it tastes too much like pulled pork. So why didn't I buy pork butt and save the extra $$ :?:

[Qjunkie will]

The only time the membrane needs to come off in my opinion is for competition other wise no difference!

[Buckeye]

Depends on how I'm feelin an how my time iz runnin.......usualee, off.

[Cal_BBQ Pit]

I leave em on......I've never tried to take them off.....maybe someday when it snows in LA 8) My ribs come out tasting good all the time, just my opinion though!

[1044]

Off, no musturd. Ptewwy

[redneck cooker]

Membrane always off for me and mustard about half the time the other half Bills 1-2-3 method

[Swilly]

Off and mustard........................