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<blockquote data-quote="snow1" data-source="post: 339890" data-attributes="member: 7725"><p>A tasty rib alternative from grill/smoking is spare ribs n saur kraut in the slow cooker and those small red tartors. all day on low.</p><p></p><p>As far as removing the membrane I talked to a famous dave's cook/mgr asked him about removing the membrane...he said "NO" they leave it on to hold moisture.</p><p></p><p>Local ghetto pit boss in the hood told me years ago remove it or leave it chef choice,but remember "low n slow" never serve swine before it's time. Usually a 12 pack of "colt 45" and the ribs are done over charcoal indirect.</p><p></p><p>True in most cases,howver Louisiana style loin ribs are darn good as well,I like the charred bark.</p></blockquote><p></p>
[QUOTE="snow1, post: 339890, member: 7725"] A tasty rib alternative from grill/smoking is spare ribs n saur kraut in the slow cooker and those small red tartors. all day on low. As far as removing the membrane I talked to a famous dave's cook/mgr asked him about removing the membrane...he said "NO" they leave it on to hold moisture. Local ghetto pit boss in the hood told me years ago remove it or leave it chef choice,but remember "low n slow" never serve swine before it's time. Usually a 12 pack of "colt 45" and the ribs are done over charcoal indirect. True in most cases,howver Louisiana style loin ribs are darn good as well,I like the charred bark. [/QUOTE]
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