Rib Preparation

[MrJaba]

Hi Guys,

Attempting my second rack of "king" ribs today (spare ribs from the belly of the pig), but I'm still a bit confused about the membrane on the back of the ribs.. I pulled off probably about 2 or 3! Are there supposed to be that many? There seemed to be more as well but they went into the meat. Is there a video/guide on how to prepare this cut of ribs?

Cheers!

[keith157]

Probably on the internet-youtube. If you look for St Loius (I think) ribs

[Eddie]

Hi Guys,

Attempting my second rack of "king" ribs today (spare ribs from the belly of the pig), but I'm still a bit confused about the membrane on the back of the ribs.. I pulled off probably about 2 or 3! Are there supposed to be that many? There seemed to be more as well but they went into the meat. Is there a video/guide on how to prepare this cut of ribs?

Cheers!

Please see http://www.youtube.com/watch?v=d_fqJcc4n_I

Eddie

[MrJaba]

Thanks for the link, very helpful, I've seen it done like that on BBQ pitmasters, but the back of my ribs just doesn't look like that at all. I think I need to work on the butchers to get them to cut me some ribs like that!

On another note, what an awesome youtube channel that is!

[Eddie]

Try this one http://www.youtube.com/watch?v=GhRhjwTd0CU

Eddie

[keith157]

Or this

http://www.youtube.com/watch?v=gYOLV66XukY

[MrJaba]

Try this one http://www.youtube.com/watch?v=GhRhjwTd0CU

Eddie

Ahh you hero, thanks Eddie, that was a great video. Explains it perfectly and my ribs look a lot like that so I'm a lot less confused now

[keith157]

As mentioned King Ribs are what UK butchers call St Louis ribs, just to be awkward of course.

[MrJaba]

Just to be awkward

[MrJaba]

Ribs are coming along nicely! 1/2 hr until the last step of unwrapping and another 1 hours cooking. Big changes to method I used in the last lot the other weekend, have wrapped for 2 hours and also the addition of a clay drip pan is making a huge difference to temperature stability.