Took me 7 years to finally listen about scraping rib bones

A old timer at the Meat Conference in Kansas City told me I was leaving too much silver skin on my St. Louis racks. I thought he was just being picky until I tried it his way on a 50-rack order for a wedding. The difference in tenderness was night and day. Anyone else get stubborn about a small step and then kick yourself later?

3 comments

3 Comments

fisher.jessica1d agoMost Upvoted

Biggest one for me was learning to let pork shoulder rest longer before pulling. Kept rushing it thinking hot meat pulled easier, but it just fell apart into stringy mush instead of nice chunks. That extra 45 minutes of patience changed everything about my pulled pork texture.

henry_anderson541d ago

Took me 5 years to stop trimming my brisket like a football. Felt like an idiot after one bite of a properly trimmed flat.

angela7281d ago

No way, I gotta push back on this one a little. I mean, I've been doing ribs for like ten years now and I barely touch the silver skin unless it's really thick or hanging off. Maybe it's just me, but I think people get way too obsessed with tiny details that don't matter all that much in the end. My St. Louis racks come out tender and juicy every time, and I just score the membrane a few times instead of peeling it off. I've actually seen folks ruin a good rack by pulling too much silver skin and making the meat fall apart before it's even cooked. Honestly, if your cook temps and times are right, that leftover skin is gonna render down anyway. So idk, maybe that old timer was just set in his ways and you got lucky with that wedding order.