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Preparing Baby Back Ribs
![Technique Class3B2 4](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_4.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 1:
Choose ribs with a generous amount of meat, ideally about 2.5 cm thick.
![Technique Class3B2 3](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_3.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 2:
Trim any meat or fat that dangles from the bone-side of the ribs.
![Technique Class3B2 2](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_2.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 3:
Also trim any tough sinew (silver skin) from the meaty-side of the ribs.
![Technique Class3B2 1](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_1.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 4:
Slide the tip of a meat thermometer under the membrane and over the bone.
![Technique Class3B2 5](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_5.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 5:
Pick up the edge of the membrane with a piece of kitchen roll and peel it off.
![Technique Class3B2 6](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_6.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 6:
Season the ribs lightly on the bone-side. Don’t forget the edges!
![Technique Class3B2 7](https://content-images.weber.com/legacy-technique-images/technique_class3b2/technique_class3b2_7.jpg?fit=crop&crop=focalpoint&w=371&h=217&auto=compress,format&fp-x=0.5&fp-y=0.5&fp-z=1)
Step 7:
Season the ribs more heavily on the meaty-side.
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