Your Ribs Come Out Tough Because of One Thing the Butcher Never Told You

You spend three hours on a rack of ribs and they still cling to the bone like glue. That was never your fault. After 41 years behind a meat counter, Hank shares the 9 rib mistakes he watched folks make, and the thin layer on the back of every rack that almost nobody takes off. Removing it takes about ten seconds. In this video: - Baby back vs. spare ribs vs. St. Louis cut, and why country-style ribs aren't really ribs - How to spot a rack full of "shiners" (and salt water you're paying for) - Why you should never boil ribs - Seasoning the night before - Low and slow: 275°F (135°C) in your oven, no grill needed - Why "done" isn't tender: 195–203°F (90–95°C) and the bend test - When to add the sauce so it doesn't burn - How to cut ribs so everyone gets an even share - The membrane: how to peel it off in one sheet with a butter knife and a paper towel 👉 Subscribe for more old butcher tricks: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 Did your family always boil their ribs first? Tell Hank in the comments. 📖 41 years behind the meat counter, all written down: The Old Butcher's Counter, three books on buying meat (At the Counter), cooking the cheap cuts (At the Stove), and cutting, wrapping and keeping it (At the Block) 👉 https://hankskitchen.store Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. #ribs #ovenribs #butchertips