Viewing a response to: @nananini/re-mikehamm-smoked-babyback-ribs-part-1-prep-20180617t143020795z
Total time, including prep, getting the fire stabilized in the smoker, and cooking, is probably close to 7 hours total. But well worth it. Try removing the skin, you'll like the result.
| post_id | 53,329,649 |
|---|---|
| author | mikehamm |
| permlink | re-nananini-re-mikehamm-smoked-babyback-ribs-part-1-prep-20180617t145156511z |
| category | foodphotography |
| json_metadata | "{"tags": ["foodphotography"], "app": "steemit/0.1"}" |
| created | 2018-06-17 14:51:54 |
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| root_title | "Smoked Babyback Ribs - Part 1 (Prep)" |
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Been learnimg some good food prep and cooking hints here on Steemit. A lot of them yours, :). This is one we will be trying.
| post_id | 53,332,445 |
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| author | nananini |
| permlink | re-mikehamm-re-nananini-re-mikehamm-smoked-babyback-ribs-part-1-prep-20180617t152237005z |
| category | foodphotography |
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| created | 2018-06-17 15:20:18 |
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Be patient and careful trying to get the skin started. A very sharp knife helps since sometimes you almost have to shave the skin off to get it started. Once you can get a good grip it just peels right off.
| post_id | 53,340,035 |
|---|---|
| author | mikehamm |
| permlink | re-nananini-re-mikehamm-re-nananini-re-mikehamm-smoked-babyback-ribs-part-1-prep-20180617t163940018z |
| category | foodphotography |
| json_metadata | "{"tags": ["foodphotography"], "app": "steemit/0.1"}" |
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