First time smoking / removing the membrane

**Cheech** · 10-15-2009, 01:31 PM

So, I decided to take the plunge. I picked up a side of marinaded baby back ribs from the meat lab. What's the meat lab, you ask? I live right next to UC Davis, which has a butcher program. Much like going to the barber school for a cheap haircut, you can go to the meat lab and get cheap (and oh, so good) meats on Thursdays and Fridays. This comes into play below.

I've seen that people recommend to remove the membrane from the ribs. I don't know if the students removed it prior to marinade, but I can get much off. I've pulled off a few pieces, but nothing sheet-like like I've read about. Is there still a membrane? There's a layer of something next to the bone, and I've picked it off. But, again, it came off in pieces and wasn't what I was expecting.

I was going to put them in for 5 hours at 250F. This sound about right?

In short, any input about the membrane, or smoking in general would be greatly appreciated.

Thanks for reading!

(P.S. I also posted an earlier thread asking for help getting started. I got my smoker as a gift, so I had to look it up. Its a Smokey Mountain Series Great Outdoors gas smoker (like this: http://www.basspro.com/webapp/wcs/st...009000_325-9-0))

**Fnord5** · 10-15-2009, 02:05 PM

I knew UCD had a butcher program, but not that they sold the meat!

How much was the rack if you dont mind me asking. I may be hitting the road tomorrow before work!
Edit: Wow, darn cheap! going to have to wait till next week, I work at 1 tomorrow

http://animalscience.ucdavis.edu/fac...rrent-Menu.pdf

**Cheech** · 10-15-2009, 02:47 PM

Its really cool. Its only open from 1 pm to 4 pm, and the earlier you get there the better. Also, don't be afraid to ask if something is in the back. I went the other week, and they didn't have any of the Yukon Gold Tri-tip out. They had more in the back they just hadn't put out yet. In all fairness, they're also maintaining the "slaughterhouse," which I'm sure is a major pain.

I can't open PDF files (long story), so I can't see the link, but what they have changes every week. The tri-tip is pretty standard, as are the ground meats. The sausages vary, though. If they have it, try their chorizo. Its amazing. Even my fiancee, who doesn't like chorizo, loves it.

**Jim** · 10-15-2009, 03:03 PM

Cheech, if the rib is already marinaded then they very well may have pulled the membrane off. I use a paper towel to grab it after I work a corner loose.
If you can post a photo.

250 is fine, but let the ribs tell you when they are done.

Good luck .

**stobes21** · 10-15-2009, 03:25 PM

As Jim said: 250* is fine and let the ribs tell you when they are done. 5 hours sounds too long for babybacks, but maybe if you're going for "fall off the bone" that's right.

**Jim** · 10-15-2009, 03:28 PM

Originally Posted by stobes21

As Jim said: 250* is fine and let the ribs tell you when they are done. 5 hours sounds too long for babybacks, but maybe if you're going for "fall off the bone" that's right.

I just saw that you are doing BB ribs, start keeping an eye on them at 3 1/2 hours- you want some meat pulled back from the bone ends and they should flex nicely without breaking.

**Cheech** · 10-15-2009, 03:35 PM

Originally Posted by Jim

I just saw that you are doing BB ribs, start keeping an eye on them at 3 1/2 hours- you want some meat pulled back from the bone ends and they should flex nicely without breaking.

Exactly the advice I was looking for. Thanks! I've already thrown them in as impulse control is not my strong suit. I'll try and take a couple pics when they come out, though. Good or bad, my first smoking!

P.S. I also made some biscuits from scratch. I'll let you know how that goes, also. Yeah, I'm really great with taking things slowly...

**Cheech** · 10-15-2009, 04:06 PM

Just wanted to share. While the ribs are smoking, I made the biscuits. A little doughy, but exactly how I like them:

Then, I went to check on the ribs. Holy $#@&! I'm not that big a fan of ribs, but are they looking good! 3 hours in. Time to keep the eyes open!

**FLTiger** · 10-15-2009, 09:08 PM

Gah! I need to stay out of this sub-forum, it is making me hungry!

**Cheech** · 10-15-2009, 09:17 PM

Originally Posted by Jim

I just saw that you are doing BB ribs, start keeping an eye on them at 3 1/2 hours- you want some meat pulled back from the bone ends and they should flex nicely without breaking.

Nail on the head! Sorry I didn't post pictures. They didn't last too long outside the smoker.

That thing is incredible! I'm already trying to decide what to smoke next...

**Groundhog** · 10-25-2009, 05:20 PM

Originally Posted by Jim

Cheech, if the rib is already marinaded then they very well may have pulled the membrane off. I use a paper towel to grab it after I work a corner loose.
If you can post a photo.

250 is fine, but let the ribs tell you when they are done.

Good luck .

+1.....I usually use a butter knife to work the corner of the membrane loose, then grab it with a wet paper towel. I can usually pull it off in one piece then.