Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Ribs: to peel or not to peel

All I'm saying is that I'm seeing women and children prefer falling off the bone ribs.....they couldn't care less what a judge thinks. Like sauce, some like, some don't. I'm here to please 'em all.

By the way, falling off the bone does not equal mush.

parboiling bee-yatch...LOL

Where did I say the word judge?

Where did I say fall off the bone means mush?

Comon Stanley get in the game bro!

I'm at the point of not wrapping mine any more. I was wrapping with a cup of apple juice for an hour the last hour in the smoker.

But, the loin ribs just ain't requiring it. That's a helluva mess anyway.

I'm hungry for ribs now.

I don't know that you did equate mush/falling off the bone...that was a general statement I made.

I don't know that you did mention judge....someone did. Everyone enjoying Q (or not) judges the dish themselves.

I like games. It's backyard BBQ games and in this game their are no rules. If there were BBQ rules, wouldn't see any of those funny looking eggs.

peel em, no parkay, fall of the bone is aryte with me

no egg thingy for this guy.

I reckon they'd be cool around Easter.....do they come in pretty colors?

That's what i think of when i see them

With all due respect of course, the guys that have them and use them seem very fond of them.

I've been cooking in a charcoal fired steel box for too long to be changing to a big easter egg now



I used to build these for folks.

I still have parts cut for about 5 of these up on a shelf & in boxes at home. My best friend helped me cut those parts, he died 3 years ago and I can't quite get myself to do anything with those parts.

Not quite yet anyways.

Where the h*ll did that come from...? LOL

BTW, I like the looks of that thing.

Oh come on, I'll rib a feller for this or that but I can't hack on someone for doing what they love & being proud of the equipment they use to get it done

And thanks.

It's been recently brought to my attention that a manufacturer is using what used to be my exclusive feature. The pull out firebox/ash pan drawer.






Oh well, theirs is still a tinny wobbly disposible cooker compared to my black battleship lol!!

Mine are built to last longer than the cook him/herself lol!!

Gawd-dog, now I really like it.

It still weighs heavy on my mind/heart. The "what if?".

I suppose it's never too late.

My whole theory was to build something you couldn't buy at walmart, something made of heavy steel fully welded. Not stamped of tin & screwed, riveted or spot welded together.

And something built by an enthusiest, an actual user/developer of the product.

I know there is a market for such a thing.

I'm a little older now, better understanding of the business world and manufacturing, marketing etc...

Who knows, maybe age 40 is my business milestone, my time to put it out there & see if it floats.

alright, enough daydreaming.

I say peel because it's cool that a pig has a tear off built into it's rib cage lol!!

If god didn't want us to peel it what did he put it there for? (other than to seperate the guts from the delicious meat of course lol!!)

Well done! Looks like that will stay in the family for a while! We once had a 3 legged barrel (1 leg fell off) that we moved for BBQ's between 3 homes. One of those cheap, thin steel barrels until it rusted through, easy to load up in the back of a pick up truck.....you ain't moving the one I have now, BubbaT. My son gets BubbaT in 20 years or so, all the grand kids know BubbaT.

Would anyone name an egg?

That thing is really nice. You could fab up a side box for and have an all purpose smoker/grill for almost anyone.

Seems like those 5 are destined to be familly heirlooms

And to the non peelers , help this newbie out. Do you toast the back side till the membrain crisps up ?
I have found a mid road with the peeled between fall off the bone mush and a lil tug . Does depend on who I'm cooking for though

now that i've learnt that an important part of the ritual is to peel them, that's what i do. but, before i learnt about queing, we'd cut the ribs below the chops into longitudinal strips, then separate by two's, and boil with salt, black pepper and about two whole red cayennes that were pulled from the crown hung by the window beside the stove.

I don't peel because I've never figured out how. I sit there for 20 min. with a butter knife and paper towel in hand...starting atop a bone....and all I get is little ribbons. Never been more frustrated in my life.

Forget the knife. A paper towel in each hand works much better.

I don't think you should be encouraging/enabling a dubious practice...LOL