Page 53 - Amazing Ribs - Book
P. 53
After you pull the membrane, you’ll see a thin layer of fat and some chunks. With a sharp knife (we prefer a flexible filleting knife) cut and scrape some of the excess fat off; trim excess fat from the other side too. Some competition cooks trim off a bit of the meat where it is thick, in order to make the slab uniform thickness so all the ribs will cook to exactly the same done- ness. For home cooking, we leave it on. We want as much meat as possible!
Rinse
There is some risk to rinsing meat in the sink because juices can splash and even aerosolize with tiny droplets containing bacteria that could land on things in the dish drain or the counter. However, ribs are cut with a bandsaw and there can be small bone bits on the slab, so rinse gently being careful not to splash.
Dry brine it
Salt (NaCl) is the magic rock. Its two little atoms, sodium (Na) and chlorine (Cl), become electrically charged when they get
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