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Spare Ribs Problem

Discussion in 'Non-Vegas Chat' started by Breeze147, Aug 10, 2020.

  1. Breeze147

    Breeze147 Button Man

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    I have a problem getting the silverback off. They just don’t cook right with it on.

    I have watched various You Tube presentations, but I shake too much to get it right.

    I am to any tips.
     
  2. ken2v

    ken2v 200,000 and counting

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    Ask your butcher/meat counter to do it for you.
     
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  3. Ten_On_The_End

    Ten_On_The_End High-Roller

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    Sometimes if you roll the rack tightly with the membrane on the outside it will loosen up. I use the back of a knife to get it started at the small end, grab it with a paper towel and pull. I've had a few that I never could get off, maybe 1 in 20 and I just slit them a lot. Nobody ever noticed the defect on their "free" smoked ribs.
     
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  4. Hitmaxbet

    Hitmaxbet MIA

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    Very simple

    Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section.
     
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  5. Breeze147

    Breeze147 Button Man

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    I never thought about doing it from the side. I’m always trying to do it from an end.
     
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  6. deansrobinson

    deansrobinson VIP Whale

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    Those helpful hints above...that's what I use. Get under the film with a knife and then lift to the point where you can peel it away. Doesn't matter if it's from the long side or the end, you just need to get enough free where you can grip it. The paper towel works for getting a firm grip.
     
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  7. Chuck2009x

    Chuck2009x VIP Whale

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    Paper towel pull is how I do it, but it's been awhile. I think there's a better chance of getting it all in one piece if the ribs are near room temp vs. right out of the fridge, but that also means it's more slippery to hang onto.

    Why hasn't this been on Shark Tank?
     
    Last edited: Aug 10, 2020
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  8. AyDee

    AyDee is getting too old for this

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    Paper towels, definitely,
    sometimes a spoon gets a better grip than a knife. (hold skin hard against spoon edge)
    (after getting an end up with a knife).
    also sometimes it's too much work, just slit them a lot and get any pieces you can off.

    I think there's something to the temperature also, not right out of the fridge seems to help.

    I usually do babybacks, its quite the feeling of accomplishment when you get the whole thing in one pull.
     
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  9. flyguyfl

    flyguyfl VIP Whale

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    The word 'spareribs' is an English alteration
    of the German 'ribbesper' which refers to the idea of pork ribs roasted on a spear.

    There is also the "absence of fat" which, in 1596, the usuage of 'spare' came about in association to pork ribs

    Maybe use a spear?
     
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  10. vegasvstr

    vegasvstr High-Roller

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    I've never used them, but seen someone use fish skining pliers.
     
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  11. nonahs

    nonahs Low-Roller

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    Paper towel from any place you can grab ahold of it.
     
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  12. hammie

    hammie VIP Whale

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    How did they turn out?

    I just take a paring knife and work it under the sliverskin, then with as much skin on the blade, I hold it with my thumb against the side of the knife and peel it off.

    I think I have made more ribs in the last 5 months than I ever had before. I have been cheating though, I buy the pre-cooked ones and pop them into the oven for a half hour wrapped in foil. My local Ak-a-mee market sells a pre-cooked rack of ribs for $10 in the deli dept. and they are pretty good. I picked up some ribs at Aldi which were good, the ones from Costco kind of had an off taste. I picked up the Kingsford ribs and thought they were kind of expensive at around $15 for a rack.
     
  13. joespoolhall

    joespoolhall VIP Whale

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    I love doing ribs because I like them and they're so easy. I make a rub every couple of weeks I use on pork and chicken. next I wrap loosely in foil with juice, wine or whatever. Cook low for 2-3 hours. At that point, take out of foil, add sauce of choice and throw back in oven or on grill for 30 min. Add more sauce and repeat. They come out great.
    Not long ago I bought a pellet grill/smoker and have done them a couple of times on it. More smoke, which I like, otherwise no better.
    I stopped worrying about silverskin a few years ago and don't really care. I will try a couple of the above methods for the heck of it though.
     
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  14. ken2v

    ken2v 200,000 and counting

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    When I'm too lazy to get out the smoker, which is often, or time just isn't on my side, I am all for the par-bake/finish-on-the-grill approach.
     
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  15. j52chips

    j52chips Low-Roller

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    I'm with the regular table knife and paper towel suggestions. The more times you do it, the easier it becomes.
     
  16. casinoshar

    casinoshar Low-Roller

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    A grapefruit knife works also or plenty of sauce and done in smoker no-one notices they are to busy enjoying.
     
  17. joespoolhall

    joespoolhall VIP Whale

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    I started using that method about ten years ago. I was over to dinner with good friends. Jim was our group's grilling ace. He made ribs that night and I asked his secret. When he gave me the bake/grill scenario I about dropped my shorts. Mr Grill started his ribs in the oven! How dare he. Been doing it ever since. I'll still bake first and finish with a couple of hours on the pellet grill.
     
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  18. Hitmaxbet

    Hitmaxbet MIA

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    I was never a rib fan till I visited b.b Kings in Memphis years ago

    Now I think mine are better A lot of trial and error through the years have made me boast lol
     
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  19. ken2v

    ken2v 200,000 and counting

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    And why not? We won't take on any Beard winners on innovation or presentation, but we know how to put good grub on a plate.
     
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  20. hammie

    hammie VIP Whale

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    OK, since we're among friends, what is the consensus of steaming the ribs in beer for a bit, then applying a rub and finishing them off on the grill, indirect heat.

    Asking for a friend.
     
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