Making Ribs and Chicken wings for tomorrow (talk about a relaxed NYE :-)....) and had a tough time getting the silverskin (esp) off the ribs. I've watched the CS (and other videos) many times and this set of ribs seemed VERY challenging, yet not sure why. Previously, it has not been a problem. 2 basic questions:
1. Is there a specific set of instructions that includes temperatures, techniques etc that works best?
2. Why does this happen only occasionally? I typically look to my environment (as mentioned in 1) and wonder if there's something I could be doing more consistently (and better), what that might be and why it comes off easily sometimes and not others?
