I always remove membranes from Ribs, as I think most do.
However, I had some of the best ribs in my life yesterday (Adam’s Smokehouse), and they left the membrane on, and used 3-2-0 method.
Idea is, membrane holds in the fat/moisture. So they:
1. smoke for 3 hours, meat side up.
2. Wrap in foil, deglaze, smoke 2 hours meat side down/in juices.
3. Blow torch to finish off, crisp the glaze.
Curious if anyone here has left membrane on or heard this debate.
However, I had some of the best ribs in my life yesterday (Adam’s Smokehouse), and they left the membrane on, and used 3-2-0 method.
Idea is, membrane holds in the fat/moisture. So they:
1. smoke for 3 hours, meat side up.
2. Wrap in foil, deglaze, smoke 2 hours meat side down/in juices.
3. Blow torch to finish off, crisp the glaze.
Curious if anyone here has left membrane on or heard this debate.
