baby backs come without membrane?


 
B

Brandon A

TVWBB All-Star
Am I just incapable of finding and removing the membrane on these 2 racks of bb's or is it possible that they have already been removed? The stuff I'm getting under leaves the bone and meat exposed, which is not how it appears in the video. This is only the second time I've tried to do bb's and both times I watch Chris's video and it seems simple enough, then I try and get frustrated. They were labled "premium baby backs" and cost almost $7 a pound and come cryovac'd. Its making me
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Help before I just rub em and throw em on, please.

Brandon

Brandon
 
The membrane has most likely been removed if you`re having difficulty finding it. However, considering this is your 2nd time, you just may not be getting it... yet.

I always try to go under the membrane around the 3rd or 4th bone, that way I can stick my whole hand under and nudge at it, usually removing it in one smooth and slow pull.

Like everything else, it takes some practice.
 
Hi Brandon, I purchased some baby backs from costco last weekend, and they too were cryovaced with the membranes already removed.

I say rub 'em and smoke 'em.
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On the back side where the membrane should be is it smooth or is it kind of sticky/fatty. If the latter then it has been removed. One you remove the paper membrane it exposes a very thin layer of fat before the inner membrane. HTH
 
The membrane you want to remove looks like a strip of waxed paper. If you are lifting a membrane and seem to be exposing bare meat and bone, leave it, you are either going in too deeply or the outer membrane has been removed for you. The inner membrane is more see through.
$7 per lb? Removing the outer membrane is the least they could do for you
 
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Thanks for the quick responses guys! There definately is no wax paperish membrane, and the thinnest thing I can get under exposes bare bone, so I'm sure the outer membrane has been removed now. Much appreciated! Now I can relax and enjoy my saturday smoke. First time trying the Blues Hog Rub, smells fantastic
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-edit Dave.....Yes well, $6.59 to be exact, which is why I don't do them very often. I think the cheepest I've seen them was about 5 and a half a pound at Fareway. With all the pig farmers in Iowa you'd think they would give them way.

Brandon
 
Originally posted by Brandon A:

-edit Dave.....Yes well, $6.59 to be exact, which is why I don't do them very often. I think the cheepest I've seen them was about 5 and a half a pound at Fareway. With all the pig farmers in Iowa you'd think they would give them way. Quote

Bryan described it better than I did. The outer is smooth. Yes, I would have thought that in Iowa they would be a lot cheaper. Even here in Mass, at BJ's they are $2.99
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Upon realizing that I may have paid way too much for the ribs I dug the cryovac out of the garbage to see if there is something "special" about the meat. The only other stamp besides the usda inspected stamp is a logo that says Premium Farms, and under that it says America's premium pork. I hope this means its worth the 4 dollars more a pound then other people pay.

Brandon
 
Got some "always tender" BB from local grocery store a couple of weeks ago. The membrane was already removed. Just as good as the ones that I had to take the membrane off myself.
 
Well regardless of weather I got robbed paying 6+ dollars for the ribs, they turned out wonderful. The cook was kind of a pain though, trying to keep temps under control. I was leary about starting with two chimneys of lit, seems a bit much for trying to keep temps down to 225, and I was right. After the first 3 hours I opened the vents and the smoker quickly rose to about 280, which is where I finished the cook. I tried to follow the BRITU procedure, only using a clay saucer and blues hog rub. It came together fine in the end but I think I will be trying something different next time. I think a minion light with say a half ring of charcoal and a few extra lit, say 40 or maybe a half chiminey full would get me the same temps and be much more stable. With the two full lit chimineys it just wanted to burn hot and I felt like I was trying to hold it back the whole time. What do you guys think? I'm a sucker for the slideshows, so here it is, my babyback pics.






Till next weekend,
Brandon
 
Guess I'll bump this, does anyone have advice for how to start coals for a rib smoke, something different then indicated in the BRITU cooking topic? Which is one full lit, one full on top, add wood and let it catch fire, then assemble. Or do I just need to tend the vents better? I had a heck of a time controling temps last time. Thanks again,

Brandon
 
Brandon, I use the MM. Whith the warm weather here just start out with about 10 lit. Place them on top of your unlit. Most of us use this method for lighting the coals. Many even use the MM for high heat cooks. Granted it takes a little longer but IMO is well worth the little extra time it takes.
 
I too found that even using 1/2 chimney of lit with the minion method made for 2 hot 2 quick. I use about 10-14 lit on top of a half ring of briquettes. Wind up with temps stable around 240 within 30 minutes. Trick is to close 2 vents and leave the 3rd open 25% right away. Seems my temps come up nice and controlable that way. Most of my cooks only one bottom vent is 10% open. Of course the top vent is 100% open all the time.

Nice looking ribs by the way.
 
Jim,
Yeah, next time I'll go with my gut and stick to what works best for me. The MM is so easy to control, even if you are shooting for higher temps (like 275). Almost all of my cooks are the same as yours, bottom vents 0% 0% and 25% for the vent on the oposite side of the wind.

Brandon
 
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