British BBQ Society Forums

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!

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

MrJaba wrote: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

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!

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

Eddie

Or this

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

Eddie wrote: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

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

Just to be awkward

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.