Pork Ribs Membrane

[jgh1204]

I searched and found some discussion on removing the membrane from pork ribs.

I can manage to get a flap of membrane up and remove the whole top layer. However, what is left behind looks tough and stringy as well. I usually take a sharp knife and score this part.

My question is, does this 2nd layer of membrane need to be removed?

I am doing pork loin ribs today, but I usually do spares.

[BigAl]

I just take the top layer off.

[Bigmista]

Just the top layer is fine.

[MrSmoker]

I saw a link to Weber today about how to prep your ribs but i can't find it again.It answered all you questions. I guess i have Old Timers :roll:

[Wayne]

This really is kind of a quibble to me. I have fixed ribs with the membrane and without the membrane. I have removed it (easy stuff) after cooking, and left it on for the diner worry about. I have talked to BBQ chefs that also do all the above and serve wonderful ribs to their customers that keep coming back. Around here a lot of BBQ joints leave the membrane on for cooking and for serving. Some have told methatthe ribs slice and hold together better with the membrane on. Also you have to fix a large volume of ribs then the less you have to do to the meat the more economical it is. One of those local places (Pig-In-Pig-Out) even won a first prize in Memphis. The bottom line is that this is pretty much folklore, because the ribs all taste good. My personal choice is what I call the Frankie's method. Frankie's was a BBQ joint in Joplin Missouri that Paul Harvey use to rant and rave about. With it you cook the ribs with the membrane on and facing down on the grate in the smoker. Never turn the ribs over. This holds in the moisture and helps to keep the ribs juicy and tender. When they are done let them stand for 15 minutes to gel the juices then the membrane is easy to pull off. After that just slice the ribs 2 by 2. I worked with one of Frankie's former chefs while I was with an accounting company in Joplin and he told me this method. A lot of people get really emotional about the membrane , but I really do not think anything you do makes thing any better or worse. To me it is the cooks choice. If the ribs are good then the membrane just doesn't matter.

[icemn62]

I have nevre cooked for a competition unless you count my toughest judges, the family, but they don't seem to mind the membrane. I myself don't like being bothered with it while I am eating, but have been served them both ways. The ribs I did this weekend I did not take the membranes on all of them. Some with, wome without. They all got eaten, and everyone who had some ribs, raved about how good these were. It may be the fact that these were the first of the season, or it could be that I turned out some awesome ribs. When I do pull the membrane, I just pull the top portion.

[Neil]

I've always pulled just the top membrane off but after reading Wayne's post I think I will try it with it left on during the cook next time. Probably do one with and one without.

[BBQchef33]

99% of the time I pull the membrane off. Takes a few seconds per rack and it eliminates the maybes. When I leave them on, i use the method wayne mentioned and remove the membrane after cooking. I have however, had ribs others have made, that once cooled a little bit on the table, the membrane got hard/chewy. Even though it removed easily it was impossible to eat, as soon as you bite it, the membrane comes pretty much intact. No big deal, but for the few seconds it taks to skin a rack, i prefer it,

[jt]

Phil said 'rack'

hehehehe

[Arlin_MacRae]

I just double-score the membrane and leave it at that.

[LeeBo]

I remove the membrane after cooking. I think it makes for better eating.

If the membrane is stubborn, I grab the catfish skinners. Makes the membrane easy to grib.

[chad]

It's real interesting that you guys like to handle your hot meat :twisted: and remove the membrane after cooking - but on the other hand: I remove the membrane before cooking - 1. I believe I get better spice and smoke penetration, 2. I get a more consistent/tender rib, and 3. I don't fark up the ribs for presentation! Often #3 is the real reason. :D

As a judge, one tough piece of membrane and the rib just went down on tenderness!! Sorry, but true.

Now, at home - it really doesn't matter! :D