Huh, and why?
I smoke ribs and shanks all the time between beef cravings.
I always remove the the membrane. I put some rub on them and stand them up in the rack. I don't have that much room on the grill and standing them on their edge takes less room. I have cooked as many as 4 racks before. I'll rotate them about halfway through. I'll cook them for about 2 1/2-3 hours and wrap them. Put them back on for another hour.Ive never cooked ribs on their side.
I always pull that thin membrane off the bone side & cook em boneside down for about 2hr, then wrap in foil for another 2 hrs with squeeze butter & honey.
Dayum Bubba ... ya got more wires on them vittles than a West Texas fence sufficient to turn cattle.
Did I hear something about bacon?
Do you lock it away in a safe?Suited up with a mask and gloves like the Lone Ranger and did a pickup of 6 more pounds of bacon from Sam’s this morning, while they had it ... to hell with hoarding toilet paper.
This’ll last til breakfast Monday ... maybe.
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