It is called marbling because the beef has a marbled look to it.  Meats with greater fat, have greater marbling and therefore are the juicier more flavorful cuts of beef.

The USDA has a grading system for the quality of meat that is based on the age of the beef and the amount of marbling in the beef.  The most common grades found commercially are Select, Choice, and Prime.  With Prime being the highest or most marbled and therefore the tastiest and therefore the most expensive.

In the pictures above you can see the difference in the marbling between these two cuts of beef.

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REMOVE IT!

There are plenty of different techniques but the simplest is to loosen it at one end, grab the loose part with a paper towel, and pull.  If you’re lucky it will all come off in one piece otherwise just keep grabbing chunks until it’s gone.

Some people recommend leaving the membrane one.  They say it helps keep the ribs moist by keeping the fat in the meat longer.

We recommend removing the membrane from your ribs prior to cooking.  Here’s why…

1.  The rub on the membrane side of the ribs is now directly on the meat.

2.  More smoke can be absorbed by the ribs.

3.  We hate eating the membrane.  It can be tough and chewy.

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A basket is filled with charcoal then several of the top pieces are lit.  As the lit pieces burn down they in turn light more charcoal.

The rate of burn and thus the smoker or grill temperature is controlled by adjusting the air intake.  More air and the fire will burn quicker and hotter.

This technique is often used in Ugly Drum Smokers (UDS), WSMs and Offset Smokers.

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This simple equation produces one of our favorite BBQ treats.

A MOINK Ball is a beef meatball wrapped in pork bacon, sprinkled with rub, smoked, and sauced.

If you are looking for an easy and tasty BBQ snack then the MOINK Ball is for you.  MOINKs are great as appetizers while waiting for your other meats to smoke or as a meal themselves.

How to Make a MOINK…

Step 1 – Wrap a beef meatball with half a slice of pork bacon.  Use a toothpick to hold the bacon in place.

Editors Note:  Many people use the pre-made frozen Italian meatballs (thawed of course) but I prefer to make my own.

Step 2 – Sprinkle your favorite rub onto the bacon wrapped meatball.

Step 3 – Smoke at 225-250 until the bacon is cooked.

Step 4 – Sauce the MOINK Balls and put back in the smoker for 10-20 minutes.

Step 5 – ENJOY!

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It is located parallel to and opposite the blade bone.

The money muscle is located on the outside edge of the pork butt so it forms a nice bark.

BBQ competitors have nicknamed this piece the “Money Muscle” because they feel you need to turn it in to the judges to take home the winner’s check.

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A typical BBQ mop is a thin liquid with vinegar or fruit juice as its base.  Ingredients added to the base include beer, rum, bourbon, spices, oil, and the rubs used on the meat.

The mop is applied periodically throughout the cook to the meat by brushing, spraying, or even using a BBQ mop.  This process is used to help keep the meat moist and add flavor.

The mop is usually warmed prior to applying so the temperature of the meat does not drop.  You can keep the mop in a pot on the cooker to keep warm.

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