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5 replies

Texas Style ribs Marinade(only givin'1/2 away)

FM Former Member
In a Sauce Pan:

1 cup Apple Cider Vinegar
1 Large Fresh Squeezed Orange Juice
2 Fresh squeezed Lemons
3 2inch slices of lemon PEEL (yes Peel)
1 Texas heaping tablespoon of DARK BROWN SUGAR
1 tablespoon Lemon Pepper
1 tablespoon Black pepper (fresh Ground )
1 teaspoon Taba**o Hot Sauce or more mmmmmm
1 teaspoon Garlic powder (DONT GRAB THE GARLIC SALT By MISTAKE)
************************************
SIMMER on low til sugar dissolves NOT BOIL


## Remove the membrane off of the Ribs !!!
I have not seen anything posted in the past about it but It is a must for me (and most of the competition cookers around here)!!!
Use a knife tip to get the membrane (clear skin on the surface of the rib bones) started Then i take a phillips screw driver and roll it around til the membrane is loose and pulled off.
Rub ribs with dry rub Okies is fine .It is a cross of 2 of my rubs It will work great.
roll ribs and place in a zip bag covered with Marinade remove air and refridge for 1 1/2 -2 hrs.
Pour out marinade.
re-rub with dry rub and put back in refridge for 10-12 hours.
Then cook them up .....
More to the story here but not going to give out all the secrets.
These will still be just awesome !!!!!
Good bit of work (The day before the judging) but well worth it on game day.
Original Post

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FM Former Member
Now we play fair and fun here at the Cookshack forums.

You can't tell just 1/2 the story.

We haven't talked about removing the membrane in a while. Good subject. Although I don't use a screwdriver, to pointy, I use a butter knife (one without a point). Then I just grab the membrane with some papertowel and pull it off.

Tell us the rest of the story, please!



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
FM Former Member
Well, you don't need to worry too much from the gang at this forum. Post it when you're ready.

They're great.
They're fun.
They'll tell you everything.
They're friendly.
They're NOT mean


Besides, electric smokers like Cookshack's aren't allowed in Contests. they're afraid of the competition.

So do you run on the competition circuit? KCBS? MIM? IBCA?

Thanks for the info.



------------------
Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
FM Former Member
To get the membrane off the back of the ribs I've seen some folks use an oyster knife. It seems to get under the membrane easily and has a flat side and smooth edge that lets it slide between the rigs and membrane without tearing the membrane. I'm anxious to try the marinade - I always have trouble keeping the ribs moist and tender.
quote:
Originally posted by Texaskingfish:
In a Sauce Pan:

1 cup Apple Cider Vinegar
1 Large Fresh Squeezed Orange Juice
2 Fresh squeezed Lemons
3 2inch slices of lemon PEEL (yes Peel)
1 Texas heaping tablespoon of DARK BROWN SUGAR
1 tablespoon Lemon Pepper
1 tablespoon Black pepper (fresh Ground )
1 teaspoon Taba**o Hot Sauce or more mmmmmm
1 teaspoon Garlic powder (DONT GRAB THE GARLIC SALT By MISTAKE)
************************************
SIMMER on low til sugar dissolves NOT BOIL


## Remove the membrane off of the Ribs !!!
I have not seen anything posted in the past about it but It is a must for me (and most of the competition cookers around here)!!!
Use a knife tip to get the membrane (clear skin on the surface of the rib bones) started Then i take a phillips screw driver and roll it around til the membrane is loose and pulled off.
Rub ribs with dry rub Okies is fine .It is a cross of 2 of my rubs It will work great.
roll ribs and place in a zip bag covered with Marinade remove air and refridge for 1 1/2 -2 hrs.
Pour out marinade.
re-rub with dry rub and put back in refridge for 10-12 hours.
Then cook them up .....
More to the story here but not going to give out all the secrets.
These will still be just awesome !!!!!
Good bit of work (The day before the judging) but well worth it on game day.
FM Former Member
Part 2 -the cooking process
start at 250 with meat side up for 1 hr
meat side down 1/2 hr
remove and place on a foil sheet
cover with more dry rub & your favorite Honey BBQ sauce double wrap ribs in foil & back in for 4 hrs at 225 (3 1/2 sealed & 1/2 uncovered.
meat should be pulled back 3/8 of an inch
brusk another coat of bbq sauce and re-wrap
let sit wrapped up for 30 minutes.
then cut them with meat side down.


Yes Smokin
IBCA /TGCBBQA (Texas Gulf Coast)

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