Thanks!! That’s what I was thinking. First time using my 18.5” WSM!Looks like it's gone to me. That happens to me more frequently on baby/loin backs (which is what that looks like?)
I say get 'em in the heat and smoke!
R
PS: Oh, and welcome to the site, Kevin!
Awesome! Good luck with your first rib cook! Take lots of notes on your cook (how much fuel, vent settings, temps, etc, etc), it will serve you well on the next one. Check back in and let us know how it goes!Thanks!! That’s what I was thinking. First time using my 18.5” WSM!
Thanks for the info!Awesome! Good luck with your first rib cook! Take lots of notes on your cook (how much fuel, vent settings, temps, etc, etc), it will serve you well on the next one. Check back in and let us know how it goes!
R
I tried with a butter knife and then a couple dry paper towels and just seemed to be pulling the meat from the ribs. That’s when I started questioning if it was removed already.Welcome to the forum. Using a dry paper towel is the trick to pulling off the silver back. Not sure if your paper towel was wet or dry. As Rich mentioned it may have already been off.
Make two racks!!!Not sure what I would change next time.
^^^...........But some will argue, they don't like the texture, thinking the membranes are like parchment. Some just score both membranes with a sharp knife and are totally happy with the end result. I don't think it should be a requirement to remove the membrane. I do think of it as just an aspect of ribs.