OB Brethren, need your help. I've only done beef ribs once, and it turned out to be a BBQ embarressment amateur hour. They're beef back ribs, a little over 3 lbs. Do I take off the membrane on the underside? Can I put my sea salt/pepper rub on overnight (worried about the salt drying up the beef)?Does the 3/1/1 rule apply for 3 lbs.? If so, when wrapping w/butcher paper, do you braise? If so, what with? Any and all tips are much apppreciated.
For your troubles, my future ex wife:
For your troubles, my future ex wife:
