- Joined Dec 18, 2010
I generally completely peel the "skin" from the inside of ribs... particularly pork spare or baby-back ribs... to expose the bone and meat on the back side. I think it helps the rub and smoke penetrate but have never tested this theory. On rare occasion I've just slit the backside between the bones to expose the meat. Since peeling ribs is a time-consuming process I ask the expert -- is this something you really recommended?