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Because the membrane is so slippery I use dry paper towels to get a firm grip and it pulls right off.
Then what? Put them in the toaster oven? The air fryer? The griddle? Pot of boiling water?
If the ribs/brisket are particularly moist anyway, you don't need s binder at all. That's for meat too dry for the rub to stick in the first place. 😉
Most often, I am not able to pull off the membrane.
u want it to rest in the seasoning 30 or so min before grill
Ok video, amazing musical choice.
Why mustard though? Is it a flavor profile thing?