Have you done a full video on the new double indirect 2.0 setup? Did you put the ribs on before the dome was heat soaked? Just trying to figure out the best way to do the new setup before my next cook. Thanks great video as always!
Great video. I always used to pull the membrane off, but now I just leave it on and score it. I think it adds a little extra moisture as well. If you leave it on, I think it helps to flip the ribs, so the bottom side gets some direct heat for an hour or so to render the membrane so it’s not noticeable.
I’ve tried no membrane but couldn’t tell the difference. Plus, I like the tendons, connective tissue, ligaments etc on meat so I leave it on. Don’t get complaints or people leaving it on their plate :) good video James. Thanks
Of course it does. The reason BBQ restaurants don't do it is because it's too time intensive to remove the membrane from hundreds of racks of ribs every day. But if you take a knife and score the membrane, as it cooks it will be pretty close to the effect of removing it it. A lot of BBQ joints do that, because it takes a lot less time.
I stopped removing it on St.Lous style. On baby backs I still remove it though. Not sure why, many years ago I never removed it until I bought into the hype lol. Good stuff! 🍻
On my 1975 if I leave the membrane on, I have to flip the ribs at the end of the cook, membrane side up for about 60 minutes or else the membrane is tough. With the flip incorporated they turn out awesome. That is actually my preferred way to cook them as of late.
Great video. I actually just smoked some ribs yesterday where I had left the membrane on by accident; long story, and didn't realize it until I had cut into the ribs. With that experience, the membrane did actually make a difference in taste, as the rib meat seemed a little mushy, fatty tasting, and not as favorable. Followed my process that has always produced a good product, but not so much this time. Just my experience.
Great tip, considering the moisture. The only time that it may be needed to be removed is when cooking at very low temperature throughout, such as at 225°F or so, when the membrane remains a bit rubbery.
I'm in the camp where I'll try to get the membrane off, but if it's putting up a struggle I'm not going to fight it. Since Costco ribs are usually a 3 pack I'll try membrane off, membrane on, and membrane scored the next time I snag some from them.
Hello. Great video. My wife and I are considering an outdoor kitchen and love your setup. Can we get a tour and some intel on the manufacturer of the structures themselves?
Curious as to why you lowered the temp from 300 in your St. Louis Rib video to 270 in this one? Both seemed to take about 3hrs, also saw that you added mustard as a binder in this one. Keep it up, love them all.
lol... thanks for clarifying... i tried removing it for like 5 mins as a first time rib cooker....gave up. the result made me feel a little better. Okay...back to waiting for mine to cook
James amazing video! I have a big joe 3. Are you saying put the ceramic plates on the basket top, then a water pan, then the divide and conquer, the slow roller, then a drip pan and then the grates? I’ve never seen you do that before. Are you recommending that for all longer smokes like brisket, plate ribs etc?
Awesome video !! I have been leaving the membrane on my St. Louis ribs for years, prefer them that way for sure! I notice you don't have the "wings" around your ash collector --- did I miss that in a video or have you found that to allow a better burn?
Great timing James! Ribs are on the menu for tomorrow night. I have 2 racks from Costco and will try the experiment myself. I cannot 100% replicate your method because I and using my Big Green Egg. I'm getting to the point where I may be jumping to a Classic II Big Joe and buy the additional accessories to get as close as possible to a Classic III more economically. Already looking forward to tomorrows cook. Thanks
Follow up post as I did my own head to head cook yesterday and can confirm that I am firmly in the camp to not remove the membrane. I found the ribs that had the membrane intact to be marginally more moist. The big takeaway is the fact that I will no longer need to spend the time and effort to remove the membrane. Cheers!
James, I'd really like to see the comparison between spray and not spray that you're doing. @BabyBackManiac didn't find any difference but I think that was on a Brisket. For a shorter cook maybe it matters more?
Good topic on a perceived inconsistency. I'm going with 2 variables. Less cook time with the pork, better rub infusion without the membrane. Pork, having less cook time, important to impart that flavor in less time. Beef, many score to increase rub infusion. Also, membrane helps keep the ribs intact. Enjoy the topics, love the Northern twist, cold whether smoking is a category of it's own!😊
So, I’m curious (I always leave the membrane intact) why is it desired to keep the membrane on beef ribs, but not pork? I’m glad James did the comparison because this question has been on my mind for years.
So, historically I have not removed the membrane. If you eat all your ribs fresh the day of the cook, I prefer it that way. If you have left overs, the membrane isn’t great when reheated (via the microwave. I know not great, but it is what it is.). I’ve recently started lightly scoring the membrane after trimming but before adding my rub. This is my current preferred method.
Have you considered adding some nuts to raise the water pan that's below the slow roller? I found it to take longer to fully evaporate on my setup (I don't have the slow roller)
Many of the BBQ methods are born out of the competition circuit. I remember listening to a famous RUclipsr being interviewed and he said that some of the BBQ he does for competition he personally doesn’t like. Since that comment I have been open so much simpler methods.
I keep trying the wood below method my my classic 2 has a plate with holes in the bottom and I noticed your grill has no bottom. I wonder if I can remove that plate.
Now I want some ribs! I haven't tried leaving it on when smoking ribs. I recently left it on for cooking directly over the coals and mopping. They were great. Going to try leaving it on next time I smoke them.
Great as always but one more wrinkle. I remove the membrane but I grill concave up (ie. The side that had the membrane up.) Then a pool of the fat collects on the upper surface and I think help keep it moist. But only a blinded James head to head trial can answer this. 😊
I keep the membrane on b/c I do hot and fast hanging on a drum smoker. Membrane gets crisped up a bit and I can just peel it back leaving all the juicy rib left to eat. Ever tried cooking on an UDS, James? The direct heat method with a mop sauce is definitely to write home about in my not so humble opinion
Mad scientist bbq did this experiment but added a crosshatch scored membrane to the test and it won. Do that. That’s how I’ve been doing mine ever since and it’s amazing.
Interesting comparison👍. Always been team no membrane for low and slow but membrane if doing a fast smoked grill. But now you got me thinking how about 50/50 remove just bottom half of the membrane. I know sounds dumb but do the experiment for me 😁.
Off topic but because I watched you clean the ash out of the bottom - I used to use a gloved hand but of course it gets the left glove pretty dusty. I decided to grab a paint brush that had seen better days and used it. Much better result than gloved fingers and my glove didn't get dust all over it. A few taps of the brush before I put it in my cabinet and I'm good to go.
Glad you did the test as I have always removed it. But if you don't remove the membrane, you still are eating about half of the membrane. You didn't say anything bad about chewing the membrane, so I guess the cooking made it soft enough to eat. Thanks again for your tests!
Hi James. I saw a video on another channel advising to remove the membrane to allow seasoning to penetrate the meat better. Do you think there is truth to that?
if i was doing a competition i would remove the membrane and season both sides just to reduce the chance of the bite the judges take isn't as flavourful at home i don't find the average person notices and i find you waste a lot of rub on the back that most people don't eat which is maybe why rub companies always show seasoning the back lol. i still do out of habit but i haven't appreciated a noticeable difference so if i want to get some more mileage out of a rub i would skip the back with the expensive stuff and just add some salt, pepper and garlic
No the dome was cold since that’s the only way to have the wood we add on top not smoulder with the vents closed. The cold dome allowed us to sneak in a piece of wood and put the food on with the vents wide open and get the benefit of the clean burning wood
I have never done a side by side test but I have cooked them both ways often and would never be able to tell you any difference. Now does cutting against the grain actually make something more tender?
on some steak cuts its definitely noticeable but this depends on the cut and the grade... when you get into something like wagyu i cant really notice it... but flank or skirt steaks or flat iron for sure
I just subscribed and I enjoyed your cooking.. I am older and my ears do not work as good as they should and I never heard you say if you were cooking pork or beef and I did not hear what kind of ribs those were.. I am not familiar with any of that and I am trying to learn thank you for your video.. you give good instructions on everything especially the temperature but I never did hear you say what kind of ribs those were.. when I am in the store buying cooked ribs I cannot tell the beaf from the pork and sometimes they do not tell you what they are when they are packaged and on display.. also is there a such a thing as baby back beef ribs and baby back pork ribs.. thanks, 👍
Hey James, random question. I'm super confused with smoking wood chunks, some people put it on top of the charcoal some people put it below. I've seen you do both ways in different videos so not sure which way is the right one?
I always encourage below because it helps (1) last longer (2) purify the smoke quality passing through the active fire (3) minimize the risk of the wood combusting and shooting your temps way past what you want and or (4) turning to creosote when you close the vents down to try and regain control of the temps. Because this is the easiest/best for most people that is what I always show in videos.... BUT, I am also trying to close the gap to my offset smoker so I have been experimenting with adding 1 piece when lighting the grill since the vents will be wide open trying to heat up the cold ceramic and build temp so we get one free piece of smoking wood burning clean at the early stage of the cook which is why I did that. Its slightly better so thats why i shared it
As a butcher the only way my knife would drag across the back of the bones in that fashion is opening the package. Those ribs are usually bought at a store in a cryo vac and the customer cuts the package and gets those marks?
I cut on the top to not gash my meat. Costco doesn’t hold to the same standards as my local butcher as this is pretty common place with their vac sealed packages
@@SmokingDadBBQ always enjoy the time you put into the videos. I have only ever left the membrane on them It was nice to see a side by side. I have the char broil kamander and after you explained the slo roller with water pan makes perfect sense. And your Akron series helped with that. THANK YOU
good test... i don't pull membranes on pork ribs unless i plan to share photos of my prep lest the food police rain down on my sorry ass :) Beef ribs are another story though.. after going both ways on those, i have decided the membrane needs to come off. But yea... this 'myth', for lack of a better term... maybe 'method', was born in the competition scene, much like the desire for that bite through texture/firmness instead of those amazing fall-off-the-bone textured ribs :)
Never removed a membrane until I started cooking at local comps in GA. Some of the most renown spots do not remove the membrane and they pump out hundreds of racks a day with no complaints. Just saying.
I've always just scored the membrane. No point in removing it as your video shows, just adds an extra annoying step especially when you're cooking a huge amount.
I usually take my membrane off. When I've had ribs with it still on, sometimes I get a piece stuck between my teeth and it drives me nuts trying to get it out, especially if I don't have any floss or tooth picks to hand 😂
GREAT video! I've always removed because I was told so; other wise they'll be tough. Your explanation about 9 minutes in makes a lot of sense though. 2 years ago I started following you & ended up getting a KJr to compliment my WSM (which I used regularly for 10 years). I now use my KJr. about 10-1 over the Weber. Guess I better listen up again and stop removing the membrane.
This double indirect plus water pan works great! Been using it for a while. But ... I think you might still be too conservative with the wood. 2-4 big chunks underneath (I do front and back vs middle because it seems to last longer) and two on top. Also starting with bottom vent closed down but control tower on largest setting can get 1-1.5 hours of thick but clean smoke before having to close down the top vent. Briskets can come out meteorite black this way.
I always remove the membrane as it's a part of my prep process . I don't think it makes a difference. Though. For future food test you need a food tester I'm available 🤣
I think puttting the wood on top of the lit charcoal gives much more smoke flavor as it burns in the first 3 hours. With a Kamado, if the wood is under the coal it may not even ignite in the 3 hour and shorter cooks causing a lack of smoke flavor. I have used wood on top for over 12 years and have never had acrid smoke/ taste.. JMHO 😂
I do it like James and I will put a full basket on for ribs because I will be cooking something elf after and even with the full basket of charcoal with the wood underneath it Burns within 4 hours all the way.. It seemed to get so hot that ignites under the Charcoal.
Here is an off the wall question , but can you get those big kammado's you have below 150 to smoke fish and hold it for 4 to 5 hrs or does it fluctuate up and down
I remove the membrane because of smoke and seasoning penetration. Quick story, my wife God love her thinks I make the best ribs ever and one time she watched me prepare them and when I removed the membrane she was stunned because she had never seen that… she asked if I always do that and I was like uh yea… not everybody knows that trick lol she was so turned on I have no choice but to remove it every time now lmao
Beef ribs...NO.....Park ribs....YES On beef ribs the membrane is what holds the ribs together. There is a high chance of beef ribs just falling apart in the cooking process with the membrane removed, especially the dinosaur bone ribs.
Before I started watching barbecue RUclips videos, I never had ribs without the membrane, I never even knew what it was. I personally take it out but not for any particular reason besides what 90% of what people say 🤷🏾♂️
Good comparison. I find there’s no reason to remove it, at least if cooking at 250* or higher on an efficient cooker with plenty of heat coming up from under the grate. I actually think it maybe adds a bit of nice texture to the bite. Would like to see a comparison rib cook with spritzing vs. no spritzing.
I hope none of these grill gurus ever are in charge of flight to Mars. With all these different ways to grill some ribs and all the decisions they will need to make, they'll probably burn up on entry.
Could tell by the title that you were already team membrane on. "Is it worth?" made that quite obvious. Therefore, I knew what you would settle on at the end. Plus when talking about the arguments for and against membrane on, it was also glaringly obvious you prefered to not hassel with it. Therefore, you should've fed others in a blind test and asked which they preferred, but thats just my opinion. & I'm not buying the "slightly" juicier. Nor am i buying the idea that the flavor was identical. No way the rub or the smoke penetrated the bottom side as good with that membrane on unless it got scored. Also, every time ive ever had ribs with membrane, the membrane is just nasty to chew.
I have never bought into the idea of removing the membrane. My personally unqualified opinion is that it is being driven by competition bbq. Those guys are always looking for nuances that will give,that one bite a pop.
I'm team 'No Membrane'. It often cooks out to be like a layer of cellophane that detracts from the bite and chew.
It’s the only way, keep up the good work. Not sure how a 20 second task has turned into such a pain in the ass.
@@lowdownonewho’s saying it’s a pain…? It’s a matter of if you want your ribs to be more moist or not.
@@bigchimpin4215 lol it doesn’t do anything for moisture….just stop over cooking your ribs
@@lowdownone There is a thin layer of fat under the membrane. Preserving that fat, translates to some moisture.
I dont eat the bottom so the membrane isnt even noticed
Did this a week ago keeping the membran on. I was suprised, even the manbran was a bit crunchy. That gave a greet bite 👍
Have you done a full video on the new double indirect 2.0 setup? Did you put the ribs on before the dome was heat soaked? Just trying to figure out the best way to do the new setup before my next cook. Thanks great video as always!
I have asked the same question that you did.i read what you wrote and was curious also.he will answer my post. I am a patron so watch for it.❤
also curious here - but have to imagine watching so many of James's videos, the dome was heat soaked before he added deflectors
Great video. I always used to pull the membrane off, but now I just leave it on and score it. I think it adds a little extra moisture as well. If you leave it on, I think it helps to flip the ribs, so the bottom side gets some direct heat for an hour or so to render the membrane so it’s not noticeable.
I find scoring works well!
I’ve tried no membrane but couldn’t tell the difference. Plus, I like the tendons, connective tissue, ligaments etc on meat so I leave it on. Don’t get complaints or people leaving it on their plate :) good video James. Thanks
I take it off, I think it has a better overall experience when eating the rib.
Great content!
thanks!
Personally, there's something strangely satisfying about the membrane removal ritual.
However, you should have done a blind taste test! ;)
on ribs I've done the 'scoring crosshatch' for quite a while, and they always seem to come out excellent
I leave it on, but cross hatch it with a knife. It adds a little crispy bit on the bottom of the bone that is delicious.
great idea
Of course it does. The reason BBQ restaurants don't do it is because it's too time intensive to remove the membrane from hundreds of racks of ribs every day. But if you take a knife and score the membrane, as it cooks it will be pretty close to the effect of removing it it. A lot of BBQ joints do that, because it takes a lot less time.
I stopped removing it on St.Lous style. On baby backs I still remove it though. Not sure why, many years ago I never removed it until I bought into the hype lol. Good stuff! 🍻
Now you need to try the same experiment on the offset where the heat comes from the top and see if the membrane is tough.
On my 1975 if I leave the membrane on, I have to flip the ribs at the end of the cook, membrane side up for about 60 minutes or else the membrane is tough. With the flip incorporated they turn out awesome. That is actually my preferred way to cook them as of late.
Great video. I actually just smoked some ribs yesterday where I had left the membrane on by accident; long story, and didn't realize it until I had cut into the ribs.
With that experience, the membrane did actually make a difference in taste, as the rib meat seemed a little mushy, fatty tasting, and not as favorable. Followed my process that has always produced a good product, but not so much this time. Just my experience.
Great tip, considering the moisture. The only time that it may be needed to be removed is when cooking at very low temperature throughout, such as at 225°F or so, when the membrane remains a bit rubbery.
I'm in the camp where I'll try to get the membrane off, but if it's putting up a struggle I'm not going to fight it. Since Costco ribs are usually a 3 pack I'll try membrane off, membrane on, and membrane scored the next time I snag some from them.
Hello. Great video. My wife and I are considering an outdoor kitchen and love your setup. Can we get a tour and some intel on the manufacturer of the structures themselves?
Curious as to why you lowered the temp from 300 in your St. Louis Rib video to 270 in this one? Both seemed to take about 3hrs, also saw that you added mustard as a binder in this one. Keep it up, love them all.
lol... thanks for clarifying... i tried removing it for like 5 mins as a first time rib cooker....gave up.
the result made me feel a little better.
Okay...back to waiting for mine to cook
James amazing video! I have a big joe 3. Are you saying put the ceramic plates on the basket top, then a water pan, then the divide and conquer, the slow roller, then a drip pan and then the grates? I’ve never seen you do that before. Are you recommending that for all longer smokes like brisket, plate ribs etc?
I pull the membrane, I absolutely hate the bite with it on and the chewiness of it but I also like a rib that’s on the verge of falloff the bone.
FYI I've heard the slo roller works on the Weber summit Kamado, please try a similar setup on that!
Awesome video !! I have been leaving the membrane on my St. Louis ribs for years, prefer them that way for sure! I notice you don't have the "wings" around your ash collector --- did I miss that in a video or have you found that to allow a better burn?
Great timing James! Ribs are on the menu for tomorrow night. I have 2 racks from Costco and will try the experiment myself. I cannot 100% replicate your method because I and using my Big Green Egg. I'm getting to the point where I may be jumping to a Classic II Big Joe and buy the additional accessories to get as close as possible to a Classic III more economically. Already looking forward to tomorrows cook. Thanks
Follow up post as I did my own head to head cook yesterday and can confirm that I am firmly in the camp to not remove the membrane. I found the ribs that had the membrane intact to be marginally more moist. The big takeaway is the fact that I will no longer need to spend the time and effort to remove the membrane. Cheers!
I’ve gotten to where I only remove on comp ribs. Great video
James, I'd really like to see the comparison between spray and not spray that you're doing. @BabyBackManiac didn't find any difference but I think that was on a Brisket. For a shorter cook maybe it matters more?
Very interesting, thank you!!!! I've got to try it now for myself.
Loving all the content lately.
One thing I would like to see is if there is a difference in smoking wood. Oak vs pecan vs hickory vs cherry
I like them on better. But I do score between bones. But with a Kamado I think it protects the bottom a little from heat coming up from beneath.
But if I don’t remove the membrane before I cook ribs, what do I have to curse about?
😂
never removed it and it doesnt bother me, so much time and frustration saved over the years!
Do you not use the cast iron plate under the charcoal basket?
No. It’s one or the other. The plate will just restrict airflow. Fwiw a big Joe that comes with the charcoal basket does not come with the plate.
Question: Does it matter if the ribs are cold (right out of the fridge,) or brought to room temperature before removing the membrane?
I assume this 2.0 is on the BJ?
what size are the two water pans?
Thinking a need a second, smaller pan for the water on my classic III
Good topic on a perceived inconsistency. I'm going with 2 variables. Less cook time with the pork, better rub infusion without the membrane. Pork, having less cook time, important to impart that flavor in less time.
Beef, many score to increase rub infusion. Also, membrane helps keep the ribs intact.
Enjoy the topics, love the Northern twist, cold whether smoking is a category of it's own!😊
So, I’m curious (I always leave the membrane intact) why is it desired to keep the membrane on beef ribs, but not pork? I’m glad James did the comparison because this question has been on my mind for years.
I agree for the extra effort keep it on, have been leaving it on my ribs the past few cooks
James with the water pan so close to the fire will the water just boil over?
So, historically I have not removed the membrane. If you eat all your ribs fresh the day of the cook, I prefer it that way. If you have left overs, the membrane isn’t great when reheated (via the microwave. I know not great, but it is what it is.).
I’ve recently started lightly scoring the membrane after trimming but before adding my rub. This is my current preferred method.
Have you considered adding some nuts to raise the water pan that's below the slow roller? I found it to take longer to fully evaporate on my setup (I don't have the slow roller)
are the drip pan and the water pan the same thing from smokeware? all i see on there site is the drip pan…..also what size ones are you using?? Thanks
Many of the BBQ methods are born out of the competition circuit. I remember listening to a famous RUclipsr being interviewed and he said that some of the BBQ he does for competition he personally doesn’t like. Since that comment I have been open so much simpler methods.
I keep trying the wood below method my my classic 2 has a plate with holes in the bottom and I noticed your grill has no bottom. I wonder if I can remove that plate.
Now I want some ribs! I haven't tried leaving it on when smoking ribs. I recently left it on for cooking directly over the coals and mopping. They were great. Going to try leaving it on next time I smoke them.
Great as always but one more wrinkle. I remove the membrane but I grill concave up (ie. The side that had the membrane up.) Then a pool of the fat collects on the upper surface and I think help keep it moist.
But only a blinded James head to head trial can answer this. 😊
I leave the membrane on because after my ribs are done I throw them on the grill and char them up. So the membrane just gets crispy after I do that.
What size drip pan is that? Ive been impatiently waiting on that shallow pan you told us about and am getting antsy 😂
I keep the membrane on b/c I do hot and fast hanging on a drum smoker. Membrane gets crisped up a bit and I can just peel it back leaving all the juicy rib left to eat.
Ever tried cooking on an UDS, James? The direct heat method with a mop sauce is definitely to write home about in my not so humble opinion
Mad scientist bbq did this experiment but added a crosshatch scored membrane to the test and it won. Do that. That’s how I’ve been doing mine ever since and it’s amazing.
I slice the membrane along the bone. After cooking the membrane shrivels up on each individual bone. Don’t even notice it’s there when eating.
Interesting comparison👍. Always been team no membrane for low and slow but membrane if doing a fast smoked grill. But now you got me thinking how about 50/50 remove just bottom half of the membrane. I know sounds dumb but do the experiment for me 😁.
Off topic but because I watched you clean the ash out of the bottom - I used to use a gloved hand but of course it gets the left glove pretty dusty. I decided to grab a paint brush that had seen better days and used it. Much better result than gloved fingers and my glove didn't get dust all over it. A few taps of the brush before I put it in my cabinet and I'm good to go.
great idea
Curious why you don't use Truff oil instead of yellow mustard as your binder on ribs?
Are you sayin indirect 2.0 is "10-15%" better than 1.0? Or just that, generally, indirect is better?
Glad you did the test as I have always removed it. But if you don't remove the membrane, you still are eating about half of the membrane. You didn't say anything bad about chewing the membrane, so I guess the cooking made it soft enough to eat. Thanks again for your tests!
James,
When is the 100K KJ giveaway?
Also. Awesome video!! I picked up a series 2 big joe today to replace my broil king keg. Beyond excited.
I announced on my community page march i believe - ruclips.net/channel/UCy2OStmU5fbTpGe7FgQCpqQcommunity
James that awesome!! Cheers 🍻
$100K, Canadian or USD? 😁
@@CoolJay77 🤣 100K subscribers and he gave a kamado joe away.
Hi James. I saw a video on another channel advising to remove the membrane to allow seasoning to penetrate the meat better. Do you think there is truth to that?
if i was doing a competition i would remove the membrane and season both sides just to reduce the chance of the bite the judges take isn't as flavourful
at home i don't find the average person notices and i find you waste a lot of rub on the back that most people don't eat which is maybe why rub companies always show seasoning the back lol. i still do out of habit but i haven't appreciated a noticeable difference so if i want to get some more mileage out of a rub i would skip the back with the expensive stuff and just add some salt, pepper and garlic
Excellent video! I've done it both ways, but never together like this.
thanks, glad you liked it
Did you notice any difference on the bite through or in chewing?
Hi James, where did you find your water pan?
Did you put the ribs on before the dome was heat soaked.?
I didn't pick up on when you put the ribs on.
No the dome was cold since that’s the only way to have the wood we add on top not smoulder with the vents closed. The cold dome allowed us to sneak in a piece of wood and put the food on with the vents wide open and get the benefit of the clean burning wood
I have never done a side by side test but I have cooked them both ways often and would never be able to tell you any difference. Now does cutting against the grain actually make something more tender?
on some steak cuts its definitely noticeable but this depends on the cut and the grade... when you get into something like wagyu i cant really notice it... but flank or skirt steaks or flat iron for sure
I just subscribed and I enjoyed your cooking.. I am older and my ears do not work as good as they should and I never heard you say if you were cooking pork or beef and I did not hear what kind of ribs those were.. I am not familiar with any of that and I am trying to learn thank you for your video.. you give good instructions on everything especially the temperature but I never did hear you say what kind of ribs those were.. when I am in the store buying cooked ribs I cannot tell the beaf from the pork and sometimes they do not tell you what they are when they are packaged and on display.. also is there a such a thing as baby back beef ribs and baby back pork ribs.. thanks, 👍
these were pork ribs
Hey James, random question. I'm super confused with smoking wood chunks, some people put it on top of the charcoal some people put it below. I've seen you do both ways in different videos so not sure which way is the right one?
I always encourage below because it helps (1) last longer (2) purify the smoke quality passing through the active fire (3) minimize the risk of the wood combusting and shooting your temps way past what you want and or (4) turning to creosote when you close the vents down to try and regain control of the temps.
Because this is the easiest/best for most people that is what I always show in videos.... BUT, I am also trying to close the gap to my offset smoker so I have been experimenting with adding 1 piece when lighting the grill since the vents will be wide open trying to heat up the cold ceramic and build temp so we get one free piece of smoking wood burning clean at the early stage of the cook which is why I did that.
Its slightly better so thats why i shared it
@@SmokingDadBBQ thanks James that's so helpful! Much appreciated
James, after seeing Mad Scientist BBQ score his ribs, I've been doing that for years now and really like the results.
Thanks that makes life easier for me
As a butcher the only way my knife would drag across the back of the bones in that fashion is opening the package. Those ribs are usually bought at a store in a cryo vac and the customer cuts the package and gets those marks?
I cut on the top to not gash my meat. Costco doesn’t hold to the same standards as my local butcher as this is pretty common place with their vac sealed packages
@@SmokingDadBBQ always enjoy the time you put into the videos. I have only ever left the membrane on them It was nice to see a side by side. I have the char broil kamander and after you explained the slo roller with water pan makes perfect sense. And your Akron series helped with that. THANK YOU
Can you list any of the big smokehouse that don't pull the membrane? I'm trying to argue this point at work today and want to use them as an example
Franklin, Goldees and Blacks have said this in interviews and videos
good test... i don't pull membranes on pork ribs unless i plan to share photos of my prep lest the food police rain down on my sorry ass :) Beef ribs are another story though.. after going both ways on those, i have decided the membrane needs to come off. But yea... this 'myth', for lack of a better term... maybe 'method', was born in the competition scene, much like the desire for that bite through texture/firmness instead of those amazing fall-off-the-bone textured ribs :)
Never removed a membrane until I started cooking at local comps in GA. Some of the most renown spots do not remove the membrane and they pump out hundreds of racks a day with no complaints. Just saying.
I left it on for the first time ever last weekend. Curious.... Just to try... scored it also. NEVER again for me.
I've always just scored the membrane. No point in removing it as your video shows, just adds an extra annoying step especially when you're cooking a huge amount.
I usually take my membrane off. When I've had ribs with it still on, sometimes I get a piece stuck between my teeth and it drives me nuts trying to get it out, especially if I don't have any floss or tooth picks to hand 😂
Always a good day when you can pull the membrane off in one pull
it is satisfying for sure
Membrane on may be ok if you are smoking your ribs for 2 or 3 hours. My technique is a lot longer, and the smoke penetrates much deeper.
Good call
First. Greetings from the Netherlands🎉
Toe maar. Gefeliciteerd 🥳
Heuj!
👋
GREAT video! I've always removed because I was told so; other wise they'll be tough. Your explanation about 9 minutes in makes a lot of sense though. 2 years ago I started following you & ended up getting a KJr to compliment my WSM (which I used regularly for 10 years). I now use my KJr. about 10-1 over the Weber. Guess I better listen up again and stop removing the membrane.
This double indirect plus water pan works great! Been using it for a while. But ... I think you might still be too conservative with the wood. 2-4 big chunks underneath (I do front and back vs middle because it seems to last longer) and two on top. Also starting with bottom vent closed down but control tower on largest setting can get 1-1.5 hours of thick but clean smoke before having to close down the top vent. Briskets can come out meteorite black this way.
My dad was a lazy ass so I just grew up eating the membrane 😅 I didn't even know it was a thing till I was 24.
haha right?
I always remove the membrane as it's a part of my prep process . I don't think it makes a difference. Though. For future food test you need a food tester I'm available 🤣
good to know, always need testers
Leaving it on. I’ve just spent half an hour trying to get it off.
I never bothered to remove the membrane and I have fed thousands over the years. Never got a complaint!
I think puttting the wood on top of the lit charcoal gives much more smoke flavor as it burns in the first 3 hours. With a Kamado, if the wood is under the coal it may not even ignite in the 3 hour and shorter cooks causing a lack of smoke flavor.
I have used wood on top for over 12 years and have never had acrid smoke/ taste.. JMHO 😂
I do it like James and I will put a full basket on for ribs because I will be cooking something elf after and even with the full basket of charcoal with the wood underneath it Burns within 4 hours all the way.. It seemed to get so hot that ignites under the Charcoal.
If you leave the membrane on why waste the rub on the bottom?
I stoped removing the membrane. I simply score it some. I can see very little difference.
If it's just wife and I only doing two slabs I take it off, for large group I just score the back side.
Here is an off the wall question , but can you get those big kammado's you have below 150 to smoke fish and hold it for 4 to 5 hrs or does it fluctuate up and down
Been just scoring it for years.
I remove the membrane because of smoke and seasoning penetration. Quick story, my wife God love her thinks I make the best ribs ever and one time she watched me prepare them and when I removed the membrane she was stunned because she had never seen that… she asked if I always do that and I was like uh yea… not everybody knows that trick lol she was so turned on I have no choice but to remove it every time now lmao
Beef ribs...NO.....Park ribs....YES
On beef ribs the membrane is what holds the ribs together. There is a high chance of beef ribs just falling apart in the cooking process with the membrane removed, especially the dinosaur bone ribs.
Before I started watching barbecue RUclips videos, I never had ribs without the membrane, I never even knew what it was. I personally take it out but not for any particular reason besides what 90% of what people say 🤷🏾♂️
Good comparison. I find there’s no reason to remove it, at least if cooking at 250* or higher on an efficient cooker with plenty of heat coming up from under the grate. I actually think it maybe adds a bit of nice texture to the bite. Would like to see a comparison rib cook with spritzing vs. no spritzing.
I hope none of these grill gurus ever are in charge of flight to Mars. With all these different ways to grill some ribs and all the decisions they will need to make, they'll probably burn up on entry.
😂
Could tell by the title that you were already team membrane on. "Is it worth?" made that quite obvious. Therefore, I knew what you would settle on at the end. Plus when talking about the arguments for and against membrane on, it was also glaringly obvious you prefered to not hassel with it. Therefore, you should've fed others in a blind test and asked which they preferred, but thats just my opinion. & I'm not buying the "slightly" juicier. Nor am i buying the idea that the flavor was identical. No way the rub or the smoke penetrated the bottom side as good with that membrane on unless it got scored. Also, every time ive ever had ribs with membrane, the membrane is just nasty to chew.
The easiest way I have found to remove the membrane is a sharpening steel.
I have never bought into the idea of removing the membrane. My personally unqualified opinion is that it is being driven by competition bbq. Those guys are always looking for nuances that will give,that one bite a pop.
I agree
I just score my membranes on pork ribs. I dont bother pulling it off anymore
Anyone else now have Cypress Hill playing in their head? Lol. I like the ribs with the membrane off.
I used to remove them, now just score them.
Pulling the membrane is 25% more satisfying than not. It doesn't justify the 2-5% improvement for me.
Team “no membrane” for pork spareribs … too easy to pull off during my prep.
I leave it on because my dog gets the bones afterwards. Dogs love to eat that stuff.
they sure do