At least for me, #3 Leaves tomorrow for his last semester at College and requested Ribs. While watching one of the food shows last week they did a Barbecue restaurant that was famous for their Ribs. I saw the fellow who runs it say they don't pull the membrane off when they cook it at the restaurant or at competitions as the membrane protects the meat and keeps it juicy as it cooks. Then at the end I saw him take the cooked rib and grab the membrane with his fingers and it pulled right off.
Tried it today and it works sweet, the ribs were delicious.
Anyhow excess fat removed, and rubbed with Worcestershire first and then Covered with Rufus Teauge
Making our favorite, Gourmet Cole Slaw as a side, followed this recipe with some variations as I had no green bell peppers and cheated using pre cut packages
Also made Corn on the cob, rubbed with melted butter, some ground Cumin, Kosher and fresh ground, and light dusting of garlic powder, in foil
After the bark set ribs brushed with some thinned Lamberts Sweet Sauce of Mine and into foil for and an hour and a half, cooking temp was 275 and some Oak Chunks in the Stubbs
Last half hour or so out of the foil and brushed with the Lamberts
Corn done on the Genny
The aforementioned membrane popping right off
Ribs came out nice and juicy
Sending him back to school happy
