Salt & Pepper Spare Ribs
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Date: 2020-06-19
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Comments and reviews: 9
Kyle
Normally I wouldn't ever suggest chef John is doing something wrong but.
What are you doing not removing the membrane? It does not render, it doesn't chew well, it adds zero flavor, it's basically silver skin.
It is EXTREMELY easy to remove. Simply run a spoon in-between the bone and membrane to make a small pocket, use a paper towel for grip and pull it off slowly.
Edit: Seasoning does NOT penetrate the membrane. Slashing it MAY allow some seasoning to get through, but it's like seasoning the skin on a chicken to only tear the skin off and toss it to the side after cooking. There is absolutely no benefit to leaving the membrane on, ZERO benefit.
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Normally I wouldn't ever suggest chef John is doing something wrong but.
What are you doing not removing the membrane? It does not render, it doesn't chew well, it adds zero flavor, it's basically silver skin.
It is EXTREMELY easy to remove. Simply run a spoon in-between the bone and membrane to make a small pocket, use a paper towel for grip and pull it off slowly.
Edit: Seasoning does NOT penetrate the membrane. Slashing it MAY allow some seasoning to get through, but it's like seasoning the skin on a chicken to only tear the skin off and toss it to the side after cooking. There is absolutely no benefit to leaving the membrane on, ZERO benefit.
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Winnie
Looks delicious. and similar to a method I have stumbled on just because I didn't have the fancy smoker stuff available. I do use my woodstove oven during winter which cooks slow and so long too. Good tip on the mustard as a binder. I have used mayo once, that worked too. Usually I use a cold custard of cooked cornstarch and water and mix the seasonings into that before smearing on. The same as I use with battered, oven baked fries. ( or as kiwis say, oven chips.
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Looks delicious. and similar to a method I have stumbled on just because I didn't have the fancy smoker stuff available. I do use my woodstove oven during winter which cooks slow and so long too. Good tip on the mustard as a binder. I have used mayo once, that worked too. Usually I use a cold custard of cooked cornstarch and water and mix the seasonings into that before smearing on. The same as I use with battered, oven baked fries. ( or as kiwis say, oven chips.
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Humanoid25
One of my relatives makes ribs a lot and they're so good and a couple weeks ago I saw how he makes them. He hits them with apple cider vinegar and honey, rubs that around and then rubs on some meat seasoning and then grills them and sauces them with barbeque sauce. And I was watching him do this and I was like vinegar? Honey? but sure enough they came out as tasty as always
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One of my relatives makes ribs a lot and they're so good and a couple weeks ago I saw how he makes them. He hits them with apple cider vinegar and honey, rubs that around and then rubs on some meat seasoning and then grills them and sauces them with barbeque sauce. And I was watching him do this and I was like vinegar? Honey? but sure enough they came out as tasty as always
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William
If I use smaller baby back ribs, how much will the cooktime differ? there is nothing in the blogpost about it. I think the cooktime is the most important part here for them to come out perfectly juicy. Sadly I have very little chance to get any ribs where I live, and If I do get them I don't want to waste the first portion just trying it out until i get it tender.
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If I use smaller baby back ribs, how much will the cooktime differ? there is nothing in the blogpost about it. I think the cooktime is the most important part here for them to come out perfectly juicy. Sadly I have very little chance to get any ribs where I live, and If I do get them I don't want to waste the first portion just trying it out until i get it tender.
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sumochop360
I've never been a fan of baked ribs because no matter what they always taste baked! Don't get me wrong they're still ribs and I wouldn't turn them down but smoked or cooked over indirect heat on charcoal is the way to go. For me at least that's why you eat BBQ for the smokey flavor and if I can't eat some BBQ then I'll just wait.
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I've never been a fan of baked ribs because no matter what they always taste baked! Don't get me wrong they're still ribs and I wouldn't turn them down but smoked or cooked over indirect heat on charcoal is the way to go. For me at least that's why you eat BBQ for the smokey flavor and if I can't eat some BBQ then I'll just wait.
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Derek
A Memphis style rub is very simple too. Just paprika, onion powder, salt, raw sugar, pepper (fresh ground black, white, and cayenne, garlic powder, and dry mustard. Spray the ribs with cola, apple cider vinegar, or both while they cook on the smoker and you have some of the best ribs you can get anywhere.
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A Memphis style rub is very simple too. Just paprika, onion powder, salt, raw sugar, pepper (fresh ground black, white, and cayenne, garlic powder, and dry mustard. Spray the ribs with cola, apple cider vinegar, or both while they cook on the smoker and you have some of the best ribs you can get anywhere.
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Matthew
Pork ribs made with just a couple ingredients really are the best procedes to slather said ribs in bbq sauce before each bite. It's really all you need! I'm ribbing you a little. I do the same thing with mine. Salt, Pepper, Smoked Paprika, then sauce while eating.
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Pork ribs made with just a couple ingredients really are the best procedes to slather said ribs in bbq sauce before each bite. It's really all you need! I'm ribbing you a little. I do the same thing with mine. Salt, Pepper, Smoked Paprika, then sauce while eating.
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Zippy
you should set up a menu for people that have to cook with food they have in their pantry because of the thing. maybe like canned ham. they have those 1 pound and larger hams. or beans and canned stuff. maybe a bit late but you never know when a thing might happen
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you should set up a menu for people that have to cook with food they have in their pantry because of the thing. maybe like canned ham. they have those 1 pound and larger hams. or beans and canned stuff. maybe a bit late but you never know when a thing might happen
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Larry
You know I hope you don't mind me saying you have definitely a voice for broadcasting I think why we haven't noticed that you'll be making a lot of money doing shows I baked your stuff all the time everything comes out great thank you so much for what you
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You know I hope you don't mind me saying you have definitely a voice for broadcasting I think why we haven't noticed that you'll be making a lot of money doing shows I baked your stuff all the time everything comes out great thank you so much for what you
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