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The Water Cooler
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Smoked Ribs
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<blockquote data-quote="Danny Tanner" data-source="post: 2372368" data-attributes="member: 10619"><p>I forgot to mention this as well. I know everyone has their methods, but I turn a spoon upside down, and in the middle of the rack I'll stick it in between the membrane and the ribs and use a paper towel under my thumb to pinch the membrane against the back of the spoon. Sometimes it rips, but most of the time it removes easily.</p><p></p><p>As for the anti-sauced crowd. I don't like mine dripping with sauce, and I don't sauce them on my plate. I only apply a thin slathering of thick bbq sauce, as opposed to vinegar-based, just so the ribs have a little sticky coating on top of a beautiful bark. Adds a bit of visual glaze, as well.</p></blockquote><p></p>
[QUOTE="Danny Tanner, post: 2372368, member: 10619"] I forgot to mention this as well. I know everyone has their methods, but I turn a spoon upside down, and in the middle of the rack I'll stick it in between the membrane and the ribs and use a paper towel under my thumb to pinch the membrane against the back of the spoon. Sometimes it rips, but most of the time it removes easily. As for the anti-sauced crowd. I don't like mine dripping with sauce, and I don't sauce them on my plate. I only apply a thin slathering of thick bbq sauce, as opposed to vinegar-based, just so the ribs have a little sticky coating on top of a beautiful bark. Adds a bit of visual glaze, as well. [/QUOTE]
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