I TOTALLY leave that membrane on there............ just helps keep em together while turning, then by the time you cut ✂️. ......... its basically gone, and what very little is left behind, well hell, I peel that shit off the bone and eat it, ITS GREAT BOYS!!!!! TRY IT!!!!
First you said, “and hour and a half in” then you say, “three hours in”. Is that 4 1/2 hours total or 3 hours total? Also, how do you add fuel to that thing?
Woow! Smh God knows if I had the money to invest in that restaurant, brother smh You have a great brand sir, I pray God gives you that restaurant you are a definite game changer
@@bamagrillmasteru say u "know" but if u knew better u would do better...use olive oil if u want a binder so damn bad on ur ribs. U should have enough confidence in ur dry rub that u wouldn't need to add mustard like a 2 year old to ya ribs.
@@OTM_ShayShay Because you know oh so much…if you did, you’d realize you don’t even taste a binder so it doesn’t matter what you use. But hey keep it coming!
@@OTM_ShayShay A binder is to help hold the seasonings and form a bark…you will not taste the binder. But hey keep it coming! Maybe you’ll learn something
