Food for a Perfect Summer Weekend & New Technique

[Bill Schultz]

This past week was like summers I remember as a kid, had the CEO, #3 & #4 home along with two of their friends. Started the ribs by removing any excess fat but not the silver skin on the back. I learned a new trick and am on my third Rib cook to verify and it works great. Leave it on for the first half of the cook, it keeps the internal fat in longer and protects the meat from drying out during the cook. Here they are done with Worcestershire then Texas Barbecue"s Grand Champion Rub coming to room temp.

Ribs on the WSM @ 275, when the bark has started to form pull them off for a few minutes, turn them over and the membrane pull right off in two seconds. Then into the foil with some Maple Syrup and Apple Juice for about an hour and a half to two hours.

Out of the foil and lightly sauced with Stubbs Sweet Heat and on for about half an hour. Till toothpick time.

You guys should try it, this is my third cook with the membrane on and pulled later and it makes a difference, ribs were super tender and juicy. Plus the edges of the membrane curl up and all most come off by themselves.

On the plate with Honey Jalapeno Corn Bread and doctored up Bush's Maple Cured Beans

 

[Cliff Bartlett]

Terrific looking ribs Bill. Will give that silver skin trick a try. The finished product looks phenomenal. Very nice family photo as well.

 

[Luke P]

Beautiful food. Thank you for all the details. I really like this idea. I don't do ribs often enough but that makes me always search for the best methods.

That looks like a happy group of young kids getting treated to a delicious meal.

 

[Craig Alumbaugh]

Ribs look delicious and always nice to have family home

 

[Mildo]

Exceptionally tasty-looking ribs and totally functional family. This is a really nice view Bill.

 

[Barb D]

Those look awesome Bill. Rich is going to do some ribs today so we'll give this a try great idea. Looks like the kids are enjoying the food and its always nice to have them home. Great family picture.

 

[Rich Dahl]

Barb said it all. Bill I'm going to give your membrane idea a try today. Doing some Baby Backs.

 

[Bill Schultz]

Have not done it with Baby Backs yet, should be the same, let me know

 

[Dale Nichols]

Interesting about the membrane I have never heard of anybody doing that before. As long as there is still enough time to render out the remaining fat by the time there done it should work.

 

[Robert T]

Great looking ribs Bill. They look perfect!

 

[JRAiona]

I'm going to have to try that also. Thanks so much for sharing Bill.

 

[Matthew]

I got three racks with your TECHNIQUE all over it... Thanks, great Ribs and greater Family/Pic

 

[Wolgast]

You never kid around. Always Perfection buddy! Love the "gang" pic...Outstanding Bill

 

[JimK]

Looks great. I've been itching to do some ribs lately and this looks like a great method to try out.

 

[Bill Schultz]

Interesting about the membrane I have never heard of anybody doing that before. As long as there is still enough time to render out the remaining fat by the time there done it should work.

They render perfectly Dale, try I think you will see

 

[Michael C.]

Ribs looks great!!!!! Nice job!!!! Looks very tasty!!!!!

 

[Bob Correll]

Terrific summertime or anytime cook Bill!

 

[Greg B.]

That is a great technique! You can see the juiciness in the ribs! Going to try that next time!