I'm not removing the membrane off these pork ribs

[@philipsimunitsch4054]

Great vodeo. I have been leaving the membrane on my ribs for the last year or so. No one has complianed about it yet

[@SchueysBBQ]

You are a very smart man @philipsimunitsch4054

[@armstrong5787]

I've only removed the membrane a few times when I fist started out bbq. I haven't removed it in years and they still come out MMMMMOIST!

[@TheRafinx]

..........Smut!

[@SchueysBBQ]

SMUT @armstrong88able

[@Watto1981]

Another great video, are you going to do any videos using the Z Grill behind you?

[@SchueysBBQ]

Thanks @simonwatson3210 I have done a few, have a few more lined up soon

[@justinocanovasmorton9193]

you deserve so many more subs... give it a consensual pat!

[@SchueysBBQ]

Thanks @justinocanovasmorton9193 but deserve, warrant, need, have, eh, if it happens it happens 😉

[@kyugunto629]

Great video!

[@SchueysBBQ]

Thanks @kyugunto629

[@themanamom]

As a self-proclaimed saucy smoker, I love a good, hot, sticky, and sweet sauce. Do you have any favorites?

[@SchueysBBQ]

Commercial ones, I love the Blues Hog range of sauces @synthia8472

[@darbs662]

@schueysbbq can you please give us a few quick pros and cons of why we should or shouldn’t remove the membrane? Cheers legend.

[@SchueysBBQ]

Pros, for when competing in comps it looks neater, at home it makes no difference, t=it sit at the back of the bone, you get enough rub and sauce on your ribs where the bulk of the meat is, so you notice no difference ein taste by leaving it on. @darbs662

[@IncredibleC85]

I often buy my slabs at Krogers already cooked. I don't believe they remove the membrane but they're delicious 😋

[@tee7snow401]

Can you show us how to clean a bbq grill :D Thanks my webber needs a deep cleaning soon

[@SchueysBBQ]

Here's one I prepared earlier @tee7snow401 kzbin.info/www/bejne/sGOUfIiFlJyanMksi=XsjefXcZ0oA5jrVF

[@borealwhisperer6044]

And the academy award for not sneeezing once during the spice mixture goes to..

[@SchueysBBQ]

Thanks @borealwhisperer6044 I like to thank my friends and family for this award, if it wasn't for their love and support through all of my sneezing years, I would not have made it this far in my non sneezing life.

[@robognu5000]

“If you ain’t sneezin’, you ain’t seasonin’” -Malcom Reed😅

[@PerthLuxury]

I find you can only get away with doing this if you're using a weber type cooker or a stick burner. Otherwise, they taste awful from personal experience. I've even tried flame charring it on a weber smokefire (weber pellet grill) and the membrane still ruined them sadly.

[@MalevolentBite]

Your opinion is your opinion. Your tastebuds is your taste buds.

[@andrewbillowsatmtatravel5880]

The butter, honey and sugar stage is game changing. Did it Sunday and they were glorious! Keep it up as Huey!!!!!

[@SchueysBBQ]

It is the little things we all take fro granted @andrewbillowsatmtatravel5880, cheers mate

[@stuffandthat7]

Hey Schuey, can you do a quick vid on how you light a small amount of briquettes for the start of the snake?

[@danielploy9143]

All you need is fire to start a fire. When you know you know.

[@SchueysBBQ]

I have shown it in a few videos, will look at doing a small video on it @stuffandthat7

[@timgearinjr9962]

make a small chimney out of large can (32oz or so ) punch a ton of holes in it and fold down the rim for a grip . then in proper schuey style dump it from a height of 1.75 meters ……. don’t follow last instructions, please

[@timgearinjr9962]

i just made one took 1/2 hr … can upload photos cuz i don’t know how sorry

[@timgearinjr9962]

Your abuse of the Weber kettle is ..... outstanding ! My "go anywhere " is honestly 30 years old ! I'm gonna fabricate a riser so I can cook yakitori ( sp) stay moist bud !

[@SchueysBBQ]

They asked for it @timgearinjr9962, love my risers

[@wallacefootrot6054]

Congratulations on your first sponsor! 😂 You got a blue weber instead of your ivory coloured one

[@SchueysBBQ]

Thanks @wallacefootrot6054 not sponsored though 😂

[@Micko350]

"most easiest"

[@SchueysBBQ]

bestest everest @Micko350

[@markszablewski6619]

Absolutely entertaining, even with all of that; you know...smuuuuut!..🤣

[@SchueysBBQ]

Cheers @markszablewski6619, everyone loves a little smut in their lives

[@jimalafogianis9513]

You convinced me. It’s too hard to get that sucker off anyway

[@SchueysBBQ]

WOOHOO @jimalafogianis9513

[@michaelbelliveau8755]

A spritz of warm water on the ribs works as a free binder...no more messy mustard or olive oil...true story..membrane shmembrane keeps em...moist..

[@SchueysBBQ]

Thanks @michaelbelliveau8755

[@bks7842]

Lets meet Mick!

[@SchueysBBQ]

Thanks @PerthLuxury that is weird

[@mrneilram]

Good boy

[@SchueysBBQ]

Thanks @mrneilram

[@trevordevis1971]

I have to pull you up on the idea that a frog's bum is the epitome of defining the term waterproof. I submit that 'duck's bum' and 'fish's bum' are equally applicable, with the duck's bum being most appropriate because both frogs and fish are adapted to an aquatic or semi-aquatic lifestyle, whereas a duck spends a significant portion of it's lifecycle on land. Love you.

[@SchueysBBQ]

Thanks @trevordevis1971, I shall admit defeat and announce you as the king of knowing what animal has the tightest rear end 😉 😂

[@danman2626]

Beer timer is out of whack. Surely that's an 8 beer cook...

[@SchueysBBQ]

Thanks @danman2626 it is only a recommendation 😉 😂

[@jameswilcock6648]

If you like chewy membrane go for it,otherwise use paper towel at the corner of the membrane and pull it like a man.Apple juice under the ribs in a tray for the first hour keeps them as moist as your old lady

[@SchueysBBQ]

The membrane actually doesn't effect it @jameswilcock6648

[@piratepete1961]

I Love me some good ribs Cheers

[@SchueysBBQ]

Well you're a pirate @piratepete1961, we all knew you'd love ribs

[@chisel83]

$13 worth of briquettes $10 worth of ribs 🤣 just kidding chewy, but geez briquettes are getting pricey

[@davidjohnston1374]

Ya not wrong, seen them the other day at Coles for $13 a red 4kg bag.......getting ridiculous!!

[@chisel83]

@@davidjohnston1374 I grabbed the Weber ones at coles or Woolworths can’t remember for $8 on special last week plus I use a rib rack to do seven racks at a time👍

[@davidjohnston1374]

Wasn't that long ago that was full price and even then i thought that was expensive. I picked up 10 bags early this year when they were at $6 spl so i've still got a shitload plus 2 full bags of Kingsfords that i got from Costco@@chisel83

[@SchueysBBQ]

Yeah prices are getting out of control @chisel83

[@bradleyfalconer4037]

G, day schuey that’s so good . I never take the membrane of I don’t mind it been left on it doesn’t change anything on the ribs great video mate 🍻 cheers

[@SchueysBBQ]

Thanks @bradleyfalconer4037, cheers mate

[@chrismorse2096]

How can anyone eat dinner at Shueys house? You’d be laughing 😂more than chewing…! MOIST!

[@blackdatsun]

Because the membrane is chewy and doesn't let the flavour on the under side of the ribs

[@SchueysBBQ]

Thanks @blackdatsun

[@MalevolentBite]

Thats not true at all. If you slow cook it.

[@MalleusSemperVictor]

Only thing I disagree with here is drinking IPAs. Tastes like used dishwater that's had grapefruit peels and aspirin dissolved in it.

[@SchueysBBQ]

Ha Ha have you actually tried Fixations beers @MalleusSemperVictor? They keep winning a lot of gold awards for their brews 😉

[@MalleusSemperVictor]

@@SchueysBBQ I'll see if I can find any here in America and check it out

[@timgearinjr9962]

Honestly the nicest thing I can say about IPAs is they taste like bark mulch .... which is an acquired taste .