See I appreciate this guys wording , he said “ this is how I make em” he didn’t say this is how you make em , he didn’t say this is the only way or the way you need to but showed you how he does it . Respect to my guy
@@paulpresto7346 the point of a binder is that you’re not going to taste it at all. It’s just there to hold the seasoning onto it. Granted you’re not gonna be using rubbing alcohol or something
When you leave when you leave that membrane underneath the ribs taste can get through it makes it chewy and one will not fall off the ribs the way it should
I've been noticing some of the pit bosses like to keep the membrane on because it "presents" better. On a long smoke sometimes you have the meat curling up or pulling away from the bone. They mostly do this with beef ribs tho, maybe some do it with the baby back as well...
I enjoy Malcolm 's twist on recipes, and I've learned a lot from him. Unfortunately I have noticed many persons seemingly complaining about Malcolm using salts, brown sugar, and even what type sauces he uses in his recipes. To those people might i suggest they watch his " How to make an impossible burger" video. This may be more in tune with your pallette. Just one man's opinion.
Can I please just come sit by you for a day and BS haha. Like I want to learn ALL THIS. And you look like a guy that would be awesome to crack a beer and eat bbq with haha
