T-Rib-Ulations

mikevancouverMember

Does anyone know how to, or have a method or contraption to help peel the membrane off St. Louis cut ribs. After yanking on 100lbs of ribs I can't feel my arms anymore, and that makes it hard to finish the job! Maybe I'm just lazy, or weak, or does this happen to anyone else? Maybe I should quit selling ribs and switch to Beluga cheeks or Caribou cojones, then I could hire Andi and i2 to prep, and my corona wouldn't get warm.

7/30/022:40 PM

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Former Member

When doing ribs in that quantity, you score the back side of the ribs with a knife lenghtwise a few times, not pull the membrains. It cost too much to pull them.
Jim

7/30/024:55 PM

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tomMember

Jim definitely knows stuff.

You can also cut them crisscross,if that feels better to you.

Are you selling slabs or multiple bones in your packs?

7/30/026:44 PM

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