OK, second try at ribs on the pellet pooper (Semi picture heavy)

[TMB]

Last week I smoked my first set of ribs on my pellet pooper from start to finish.  This weekend Kimmie said give it another try so I did  .  I started the ribs with a mustard rub down then added Super Pig for my rub.  I started the ribs on the grill meat side down for one hour so I could get a good bark started.  Now weather this is the right way or no I'm not sure, but they sure did turn out good.   

After the one hour meat side down I flipped them and smoked them for another three hrs . 

Now Kimmie wanted one set dry and one with sauce, so I split them sauced one side and let them go another 20 mins to set the sauce.  I also cut the flap of the end of the ribs and burnt it for Kimmie (brownie points to me)       

These were very good but still a little fatty, now I did not remove the membrane because Kimmie loves it  But as long as she is happy.

Question is this, if the memberane is left on will the fat not render out??   

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[hikerman]

I'm not sure Tommy, but I would guess that there has to be some fat kept in because the membrane is intact. To keep Kimmie happy and you happy.....score the membrane! It's there but the fat goes away better.

[GusRobin]

looks great to me.

[TMB]

I'm not sure Tommy, but I would guess that there has to be some fat kept in because the membrane is intact. To keep Kimmie happy and you happy.....score the membrane! It's there but the fat goes away better.

Will try that next time.  Why didn't I think of it?

[Saber 4]

Looks great to me.

[spuds]

Tommy,that was a great cook,WTG!

[Smokin Don]

Looks pretty good Tommy!!! I have left the membrane on and I have a sharp 3 pronged pickle fork I poke between the bones. I think you can just get some ribs that are more fatty too. Don

[Las Vegan Cajun]

Great looking ribs.   

[sliding_billy]

I leave the membrane on when I cook ribs.  Sometimes, they are just fattier than others.  Nice job, BTW!

[HighOnSmoke]

Delicious looking ribs Tommy!

[muebe]

Looking good Tommy!

Keep practicing and you will get the ribs to where just the way you like them

[ACW3]

Looking good!!  In order to be able to "compete" with Sparky at the Fall Gathering, you'll need to keep practicing.  Kimmie will be happy, which translates to you will be happy, too.

Art

I have something to email you.  You'll like hit.

[TMB]

Looking good!!  In order to be able to "compete" with Sparky at the Fall Gathering, you'll need to keep practicing.  Kimmie will be happy, which translates to you will be happy, too.

Art

I have something to email you.  You'll like hit.

Yep, got it thanks!

Bad part of having SRG's is I got use to "fast and furious" ribs and really never tried "low and slow" with a pellet grill

[sparky]

those look real good tommy. 

[tnjimbob]

Those look good. I always cook ribs bone side down & let 'em go longer to render the fat better. Also, you can trim some of the topside fat if it's thicker than you like.

I always pull the membrane because comp judges and I both don't like it, but I'm not sure if that has anything to do with fat rendering. Famous Dave doesn't pull his membranes, but slow smokes them in a big rotisserie smoker, then sauces them & puts them bone side down on a charbroiler to burn off the membrane. Maybe this would work for you.