??? I can only surmise that you are talking about having ribs where the membrane on the bone side has not been removed. That is on both baby backs and St Louis style ribs. Heck, even beef short ribs. There is debate on whether it needs to be removed or not, but since I've figured out how to do it pretty easily, I just remove it.
Mostly that, but when you get a pesky one that doesn't want to come off in one piece or that you can't get a grip on I just use a paper towel to grab it. It's more just knowing how to attack it. It takes a few times to get the hang of it.
I forgot to follow up on this. I took the ribs off the smoker around 1:10, but left them in the foil bags. I wrapped them in a towel and put them in a cooler until about 5PM. They were still probably 100-110 degrees when I pulled them out. I put BBQ on them and back on the grill to tighten up and when done you never would have known there was a 4ish hour pause in the cook. That give's me a lot of flexibility in cooking. Next steps will be storing in the fridge for a midweek finish and / or freezing for an on demand cook.
Outstanding! I was hoping that you would post your results and super happy to hear that the stall didn't hurt the cook. I'm interested to learn if a few days rest in the fridge works. That would work well for me for ribs at the river. I could get down there mid day, mow, recreate, and still serve up ribs for a group.
Texture. That's the word I was looking for. The sauce won't cling without texture.I'm anxious to hear how your ribs turned out. I know zero smoke is added during the wrap sequence and doubt seriously if any additional smoke is added during the the last hour. I've considered baking them in the oven that last three hours. I can't imagine any flavor loss and the oven is cheaper to operate and handier during the winter months. I've not tried it but will eventually.
As for resting between stages.. no clue. I stalled the cook on a chuck roast once when our dinner plans were unexpectedly delayed. I finished up the cook later and thought it turned out great. I hope your ribs turn out. That could come in handy.
I smoked bb ribs today. I did the traditional 3-2-1 cook on them. They turned out traditionally good.
Talking rib membrane... I've cooked them with and without the membrane and find no difference in the two cooks. I even enjoy the cracklin membrane for texture when eating. My wife will not eat the membrane so I remove it more often than not. I use a kitchen knife to get between rib and membrane and then pull it off. What technique have you come up with @Unforgiven ?
I was scrolling through some old pics on google photos and came across this picture and got my taste buds going. I had to scroll back through this thread to figure out what the hell I cooked.
