Has anyone done this regiment before ?
After removing the membrane on ribs;
Day One:
"simmer the ribs in water flavoured with carrots, onions, celery, parsley and lemon (the lemon to bleach the meat, its acid to break it down and tenderize) for an hour and a half, taking care to barely simmer, because boiling toughens meat.
Then drain the ribs. Apply the dry rub.
Then put them in the fridge over night to firm the meat slightly.
Day Two:
Then pull them out, room temperature, apply lightly sprinkled dry rub and onto the smoker.
I'm curious to see if anyone else uses this method.
So fellow Pit Masters whaddya think ?
thx
simon
After removing the membrane on ribs;
Day One:
"simmer the ribs in water flavoured with carrots, onions, celery, parsley and lemon (the lemon to bleach the meat, its acid to break it down and tenderize) for an hour and a half, taking care to barely simmer, because boiling toughens meat.
Then drain the ribs. Apply the dry rub.
Then put them in the fridge over night to firm the meat slightly.
Day Two:
Then pull them out, room temperature, apply lightly sprinkled dry rub and onto the smoker.
I'm curious to see if anyone else uses this method.
So fellow Pit Masters whaddya think ?
thx
simon