To Remove or Not To Remove the Membrane?
HTML-код
- Опубликовано: 4 окт 2022
- The Best BBQ Ribs Ever | To Remove or Not To Remove the Membrane?
This ribs turned out to be some of the best ribs I have ever ate. Fairly simple and delicious. Grab the rubs used in the video, buy you an Outlaw, and get ready for a treat.
Rubs used were the MOJO combo. Heath Riles BBQ Garlic Jalapeno and new Competition rub. Wrap was a little spicy honey, good butter, and some Cheerwine.. Cook them until done and rest them for a bit. You will not regret this cook.
Cutting Board:
bletzackerswoodshop.com
Find us at:
tnmojobbq.com/shop
/ tennessee_mojo_
Outlaw Smokers:
outlawbbqsmokers.com
Spices:
shareasale.com/r.cfm?b=154500...
Outlaw Smokers Patio:
outlawpatio.com
FOGO Charcoal:
www.fogocharcoal.com/
Porter Road:
shareasale.com/r.cfm?b=144527...
Get 10% off the torch here:
grillblazer.com/?ref=MMBBQ10
Below are some Amazon affiliate links of a few items I use. It costs you nothing extra if you decide to purchase from these links. But I will get a few pennies that will help me afford some meat for more videos. Or a house on the beach somewhere. Help support your friendly, awkward, MOJO..
Burger Smasher: amzn.to/3PFuXHa
Japanese BBQ Sauce: amzn.to/3P4dEyV
Boker Travel Knife: amzn.to/3zFXdEM
Flaky Salt: amzn.to/3JGTrN9
Smoke Box: amzn.to/3LK6rn3
Water Bottle : amzn.to/3nUit2K
Salt : amzn.to/32t8D0i
Vacuum sealer : amzn.to/3qVuBTc
Poor Man's Cambro : amzn.to/3f0yYH2
Pepper Grinder: amzn.to/3q8EL2g
Fat Separator: amzn.to/2ZZuXxh
Roast Rack: amzn.to/3lFf4DQ
Injector: amzn.to/3nYVO4H
Shears: amzn.to/3EJ8uU7
Thermometer: amzn.to/35lj9of
Bacon Grease: amzn.to/3x5KaIg
Vortex: amzn.to/3fXB5LQ
Thumb Grinder: amzn.to/3vJl4Pm
Butcher Block: amzn.to/3x0STLJ
Cutting Board: amzn.to/392Hb9J
Induction Top: amzn.to/2Qs9eZR
Chef Knife: amzn.to/2NDUVjS
Brisket Slicer and Trim Knife: amzn.to/3s2mqT4
Weber Kettle: amzn.to/3c9Lr9D
Spicy Maple: amzn.to/3c3PJPr
Maple Assortment: amzn.to/2Q78wS6
Spicy Honey: amzn.to/3f3Ead4
Apron: amzn.to/3sads6c
Resting Cooler: amzn.to/3f0yYH2
Charcoal: amzn.to/3txS9vQ 
Хобби
I agree with you bud not a whole lot of difference membrane or no membrane. They were some mighty good looking ribs. Some great rubs going down on them too.
Thank you. I didn't mind the membrane at all with this method. Now a no wrap membrane can get tough but you can always spit it out if you don't like it. Appreciate you always stopping by
I don't know why I never got notified for this video but better late than never!!! What a helluva cook. Id turn those in too at a comp lol. Awesome video! I love that outlaw!!
I'm very grateful you are doing 2 channels. I've used your recipes and brother they are as the youth of today say....FIRE....thank you and may the Lord let your grace bless us BBQing folks with more recipes to come.
Well Thank you David. I try to put stuff out here that's good and not too hard because um kinda lazy. I sure am glad that y'all seem to be enjoying them. The Good Lord continues to bless every day so maybe I'll stick around here for a while.
I saw your ribs on howtobbqright channel and I must say I’m going to make this tomorrow
Now we all need some ribs! Thank you for sharing this with all of us. You are killing it!
Thank you Rob. I wish I could have shared these ribs with everyone. To be honest, I got tired off bbq on occasion but these jewels didn't stand a chance once I turned off the camera.
Gold Jerry Gold!! Well done sir... Keep up the great work.
Thank you so much John. As long as y'all keep watching I'll keep trying to give you some good recipes.
You are one of my top 2 favorite rib cooks of all time. In no particular order. 🔥
Well you're my favorite rib guru. What little bit of success I've had comes from shiggin off you. The rib princes are going to win some trophies next year
Outstanding! Should have watched this before lunch... now I'm hungry again. Thanks for the shout-out as well. You used it just as I imagined in my head. 🤘🏼
Thank you Heath. I know you build these boards to be used but I can't make myself get it dirty. It's like throwing ketchup on a Picasso. I appreciate you and look forward to meeting one day. And congrats on the Royal.
Great job, Heath! I love seeing your boards on RUclips and TikTok. #divineswineky
Dude! Huge props for keeping up both channels. The content has been awesome and the food’s been good too. I made that peanut butter burger and even though I felt my arteries clogging, I pushed through for the sake of MojoBurger!
I feel you on the pb burger. Who needs arteries? If think they are overrated. Burgers are my first when it comes to food so I thought it deserved a channel of its on. Hopefully I won't get burnt out. Appreciate you Rusty. Hope all is well.
Wait there's another channel?
Another great video brother. They looked great. I could watch your videos all day
I can only aspire to achieve this perfection on any given Rib cook! 👊🏻🇺🇸
Nothing to it. Just be like me and hope you get lucky. Seriously though, just keep an eye on them during the cook. Cook by color to wrap and then check that tenderness when wrapped. When that probe slides in with no resistance you've got a good rib.
Looks nice, real good kinda nice. Cooking them @ or close to 300 will definitely help the texture. Cooking 225 or close to you will definitely know the membrane is there.
Looks amazing
Thank you so much.
Hey MoJo. Been a while since I’ve been on here. Changed my channel name from Superman to drawing now. Good to see you are doing well. I’m surviving. So many health issues but trying to enjoy bbq as much as possible. Ribs looking so good. Hope you have a wonderful day my friend
Those look incredible!! I always love watching you cook ribs, brotha!
Incredible looking ribs, brother!
Thank you sir. This recipe right here is my new go to. Great products turn out great meat and you sir have some good ones.
Thank you!
I know what I'm doing this weekend! Solid as always Mojo!!!
Thanks Taylor. I was blown away with these. I think you'd be happy with them.
I always do ribs in a drum smoker (just hang them and don't ever wrap them), but man, I might just have to try out wrapping one of these days.
A drum rib is hard to beat. I like a no wrap cook occasionally. Just some SPG and time. I would definitely pull the membrane though. Appreciate you Matt
The board is nice. I agree with you on the membrane, to each there own. I'm a no skin on the back kind of fellow. Cool to see you sharing Heath and killer Hogs stuff. I use some of their stuff as well. Mojo's is still at the top! Thanks Jay.
Thank you Don. At home I just go with what I'm feeling that day. No wrap ribs is for sure skin off. I realized doing this video that the wrap really softened up the membrane. I'm glad I'm on top but those two are legends. I just follow behind them hoping a little greatness will rub off on me.
@@MojoBarbeque Your a humble man.
Great video !!
Thank you Mike. Hopefully I gave enough info so folks can cook a great rib. Appreciate you brother
Dang! Nice looking ribs and sound delicious!! Great job as always.
Thanks. They were about as good as I can make a rib. Flavorful but not overpowering. Moist. Tender. Now you've went and got me wanting to make some more. Appreciate you.
Props on the new channel and keeping up with both. Question. What can you possible do with all the food your cooking now? If you need help eating. I’m available for helping out. Serious note. Love the channel(s). Ribs are amazing. Done many of your styles. Keep up the completions and channels.
Thank you Brian. I really like me a burger so I figured if I was going to cook a couple a week I might as well film it. I have plenty of leftovers if you ever want to stop by. Appreciate you
Love your channel and humor brother, you should be getting a ton more views and subscribers! You've given me a ton of cool recipes and techniques to try! Much respect
Means alot. Hopefully some day the tube will give me a little boost. But the following I've got now is awesome enough for me. Comments like these make it worth the hours I put into it. Appreciate you and hope all your cooks go well.
Call me crazy but I love that membrane on the ribs. It makes me think of a tender sausage with that snap of the casing. I like that textural difference.
Great video amazing looking ribs
Thank you. Appreciate you coming by and checking the ribs out. Have a great week.
Those haters!😂 “oh it’s gonna be salty!” I hate seeing my friends under seasoned bbq pics! It hurts my soul! Great looking ribs!
Thank you. I'm all about loading something up with rub. I've never had a piece of bbq where I thought it was too salty so either I'm doing something right or my taste buds ate scorched. Appreciate you always being here in the comment section for me. Have a great week
Dig the cutting board, your ribs always look mighty tasty. Got a rack of ribs in the freezer that I am getting out right after I finish typing this comment.
Thank you John. I'm afraid to get it dirty it's so cool. Good luck on the rib cook. I may be a little bias, but this recipe is legit. Membrane and all.
WORLD CHAMPIONSHIP RIBS !!! I think u might need a fiddle to go along with that apple !!! SOTM 💪🏆🎻❤😁
There is talk that the Band of Outlaws just might make that trip. I'm having a new rib cooker being built so hopefully I can learn to cook a better rib by then. Would Haye to drive 10 hrs to come in last. 😁😁
When it comes to making ribs, Mojo ribs are hard to beat! Those were awesome with or without the membrane. Prairie Fresh natural ribs are mighty fine too. I’ve never tried adding that special liquid before but definitely gonna try it. Great color, juicy and tender ribs. That’s some fine dining right there! Worth the Mojo dance for sure! Nicely done Jay! Nice cutting board, looks beautiful! Cheers brother!
Thank you Jay. I hate to brag but I did impress myself with this cook. Not sure why but everything just came together to make some great eating. I'm always happy to have you stop by. Have a blessed week
@@MojoBarbeque you as well my friend!
You're not the only one who likes a beef rub on pork ribs. I've been using Malcolm's TX on my spares for a bit now. I seem to get on a flavor profile and run with it for a few months at a time. The cherry cola has me intrigued though. We don't have that particular brand but I may pick up something similar and give it a try.
I've always been a skin off kinda guy myself. It's just too dang easy to remove to leave it on but like you, I say to each his own. Thx for sharing and Lord bless yall.
Nothing like a good TX rib. I really enjoy bbq simple with just spg. I've always said I would like to do a comp where all you got was a slab of ribs and spg. Then we'll fund out who is really a good cook. Always appreciate you amd have a blessed week friend
Lookin killer Jay!
Thank you Casey. Hope you have an awesome week
I was always curious about that expirement. Thanks
As far as eating at home I wouldn't mind either 3. I didn't notice any difference in flavor, moisture or tenderness. I think the wrap really help softening the membrane
@@MojoBarbeque I've eaten at bbq restaurants that don't pull the membrane and could can definitely tell its there, but they probably aren't wrapping them and steaming that membrane as we would.
@@ibqn you are correct. Non wrapped ribs have that chewy membrane. Our local joint doesn't wrap and you know it's there. I don't mind the chew but some folks really hate it.
Jay, keep up the good work my man. I'd love to know how to get one of those hats!
Thank you Derek. I need to get some hats ordered. I've about wore all the luck out of the ones I've got. I'll see if I can get the ball rolling
Jay: another great video as always and those are some fine looking ribs - I could do some damage over in that spare parts bucket with some light bread! Thanks Roy
Thank you Roy. I like me some ribs with some white bread for sure. A little bit of the wrap juice would make a good sop. Have a great week sir
Oooo would love to try the Competition rub - but can't find it in Australia :(
I have one for you Mojo. Here in Salt Lake a lot of our burger shops do pastrami burgers. Thin sliced pastrami on top of a burger. You could do the pastrami for bbq channel and the burger for the new channel. They are fantastic burgers well worth it!
I like that idea Casey. Never attempted pastrami but I just happen to have a cookbook that might lead me in the right direction. I've got some pork briskets so I may just have to make pork and beef. Thanks for the idea. Appreciate you
Another great video!!!! I'd like to ask... When you cook on the Outlaw, do you have to babysit it like a stickburner, or does it cook more like a WSM (minion method with wood smoldering on top of the charcoal)? I'm thinking about buying an Outlaw, but I'm not sure if I want to babysit it like you have to with a stickburner. Your videos kinda look like the heat is maintained through your charcoal, and the smoke comes from the log (meaning you don't have to add a split ever 45 minutes to an hour to maintain temps. Thanks for any feedback you can provide! Keep up the good work on both your channels!!!
Thank you Jason. The Outlaw does require a little more work but not much. I run small splits on the patio model so I do toss one on about every 30 minutes. Chunk it on a shut door and go back to what I was doing. Now my 2660, I use larger splits and I usually go an hour. You can add more Charcoal and go longer. After I wrap I just load her up with coal and let it roll.
@@MojoBarbeque Thanks for the reply! We’ve been doing KCBS comps for about two years now on Weber Smokey Mountains and a Humphrey’s cabinet cooker, but we see sooooo many Outlaws out there (and drums) that I’m tempted to buy one. I ran into Mark Williams and Jay Craig at a comp earlier this year and we talked about the ins and outs of the Outlaws, and even talked about going up to his shop to do a little tour before I ordered one (I live in Indianapolis so he’s only a few hours north of me). Anyways… thanks for the info and all the great youtube content!!
Hey..... We gotta see some beef ribs. Short ribs and regular ribs.
Mojo have you ever cooked beef cheeks? I got some on the pit today. I can’t wait to see how they turn out.
I have. I believe I did a video with them and turned them into tacos. They are great. A little rich but great. Good luck with the cook.
I have tried both with and without membrane, FYI I saw a video from Famous Dave and he swears it doesn't matter if you remove the membrane. I think I remove the membrane just from force of habit at this point, but I honestly don't think it matters much if at all...
Damn got enough seasoning, that’s going to be salting. You should also try a binder mustard works good
Mustard is for hot dogs and salty is sometimes a good thing. Appreciate you stopping by. It's been a while.
@@MojoBarbeque if you haven’t tried mustard in your ribs you are missing out so that real bbq flavor. Give it a try sometime
Still in search of those perfect ribs...i thought my last cook i nailed the tenderness... Nope.. They were more fall off the bone (over cooked).. would resting them longer help or am i just letting them cook too long?
Hi Jay, why did you decide for the 1 hour rest before finishing them? Does that make a lot of difference? Greetings from the Netherlands. Ray
I started resting ribs a few years back and it has made a big difference. Setting in the wrap for a while helps it soak in a little more flavor and actually helps with the tenderness. I rarely do ribs any more without at least an hour rest. 2 is even better. Appreciate you making the trip over the pond to watch. Have an amazing week Ray
I will definitely give it a try, thanks for taking the effort to reply. Much appreciated.
Sometimes when I cook ribs this grey juice stuff comes out of the top and ruins the look of the bark. Any tips on stopping that from happening?
I had the same problem with these racks. I will dab the spots with a paper towel each time I go in to spritz. If it washes off the rub just reapply in that spot. What little is left should wash off in the wrap. Appreciate you stopping by
Hey Jay, If I can make a suggestion. Try Heaven Made Products It’s Incredible Rub as a base layer. Its absolutely phenomenal as an all purpose layer
Suggestions are always welcome here. Let me look it up and grab a bottle. I'm always up for trying different rubs. Appreciate you
@@MojoBarbeque will not be disappointed Jay!!!
just an excuse to eat 3 racks of ribs. i like it.
You've got that right. And I almost ate all three. They were that good. Appreciate you Gene.
I need to let mine rest an hour. I always feel like ribs would get cold during that time. I guess not though
👏👏👏👏👍👍👍👍👍👍🌷
Thank you so much. Appreciate you watching
If those are the best ribs you’ve had in a while, that just means you haven’t cooked ribs in a while.
I think these were the first dry ribs I've had in a long time and it just reminded me how much I enjoy them. Sauced is good but there was something about these that made me happy. Appreciate you.
Great looking ribs...but...waaay to much seasoning. Primarily, I want the taste of the meat...the seasoning is secondary and at that, just a whisper of my favorite flavor and or spice. It's just my opinion and as with anything else, to each their own.
i paid for the membrane... i am eating the membrane...