Removing the membrane on ribs

[in2que]

How many of you Bretheren peel off the membrane from the inside of the ribs? I will do it or not. Depends on my mood. I eat them either way.

[parrothead]

works best to get rid of that thing. Ice pick is the best thing I have found for removal tool.

[BBQchef33]

I always remove it, start it with a pearing knife on the short rib and grab it with a paper towel and peel.

[tommykendall]

I recently started and will not revert back. It's quite easy once you get the hang of it.

[stlmike]

I'm with Phil. I start it with a butter knife then work it loose by grabbing it with a paper towel. Removing it does give the rub something to grab ahold of.
StL Mike

[in2que]

Guess I am the Lone Ranger here! I will give it a shot next Q. Will do the paper towel trick.

[promod383]

I always take it off. I use a spoon to get it loose then just peel it away.

[chathorne]

depends on my mood
last time i cooked ribs i puled one off and left the other one on
but by the time i had over cooked all of them it didnt really matter you couldnt tell wich ones were which !!
hell you couldnt tell they were ribs unless you looked in the pan at the bones

oh well

[smokeemifyougotem]

Paper towel baby!


OB

[Wayne]

According to Frankie of Frankie's in Joplin, Missouri. The place that Paul Harvy ranted and raved about for so many years. You should leave the membrane on and cook the ribs with the membrane down, never turning them during the cooking process. Use rub on the non membrane side and mop the top as needed with a vinager based mop. The membrane will hold the juices in and make the meat more tender and juicy once it is cooked. After the ribs are done, no foil please, you let them sit and rest a bit and then grab a corner of the membrane with a pair of plyers. One good jerk and the membrane is gone and the ribs are ready to slice, two at a time, and serve. I use to work at an accounting company in Joplin with a man that worked his way through college cooking at Frankie's and he told me this secret.

[SoCalCraigster]

Pulling off the membrane is the only way to fly...

[willkat98]

Baby Backs here don't even come with membrane. Almost anything in Cryovacs don't come with it either.

Only time I need to peel is when I get them from the meat counter.

Which by the way, I got 3 slabs of regular spares last week. Asked my wife to pick me up 3 packs. What I got, 3 packages, with racks cut into 2 pieces. She said she knew I wasn't going to like them. I was like, then why did you buy them. Hello, ask the dip wad behind the meat counter for full racks, sitting right there in the case.

Women. When it comes to meat, they don't know dick.

[chad]

Well, my cryovac ribs (not bb's) always have membrane. I always remove it -- butter knife/paper towel method works for me. I do this when I'm trimming the slab so it only takes an extra few seconds.

I trim the flap and sometimes the tips and cook them seperately -- they wind up as appetizers or the "cooks portion" while waiting for the main event.

[BigAl]

Ribs without membrane is just like sex without a condom...Just plain BETTER

[badger]

Ribs without membrane is just like sex without a condom...Just plain BETTERSex with another person? :lol:

[BBQchef33]

Ribs without membrane is just like sex without a condom...Just plain BETTERSex with another person? :lol:no john, not another person, just you, yourself & your keyboard.... didnt someone jsut post something about sticky keyboards???



eewwwwwwwwwwwww

:)

[Oldtimer]

Can't blame my a*s*s for that one.
Thanks for the Break Al
-b

[grillfella]

that is a good analogy

[RichardF]

According to Frankie of Frankie's in Joplin, Missouri. The place that Paul Harvy ranted and raved about for so many years. You should leave the membrane on and cook the ribs with the membrane down, never turning them during the cooking process. Use rub on the non membrane side and mop the top as needed with a vinager based mop. The membrane will hold the juices in and make the meat more tender and juicy once it is cooked. After the ribs are done, no foil please, you let them sit and rest a bit and then grab a corner of the membrane with a pair of plyers. One good jerk and the membrane is gone and the ribs are ready to slice, two at a time, and serve. I use to work at an accounting company in Joplin with a man that worked his way through college cooking at Frankie's and he told me this secret.
I'm from the remove membrane before cooking school, but I'll give this a try - As long as it doesn't require foil...

[CORNBREAD MAFIA]

For competition, its a no-brainer, peel 'em. At home, I usually peel baby backs, and almost never peel spares. I do trim the spares SL style, and slash through the backside a couple times with a knife. Seems to work fine, I really can't tell the diff.....
Wow, I didn't see how old the original thread was............................

[HoDeDo]

I always remove the membrane as well.... Paper towels work great 99% of the time... for the 1% that want to be a pain in the arse - I bust out the catfish skinners!!!

[Pork Chop]

Always remove. I don't want to waste six hours of mine and my smokers (SOW) time. If for some food gods foder I chomp into something questionable, I will at least have that one off the 'what the fark happened' list.

[ZILLA]

I agree with the leave it on group. My ribs turn out better with it on.

[Norcoredneck]

Don't buy Farmer John ribs, Membrane comes off in slivers.:evil:

[QansasjayhawQ]

According to Frankie of Frankie's in Joplin, Missouri. The place that Paul Harvy ranted and raved about for so many years. You should leave the membrane on and cook the ribs with the membrane down, never turning them during the cooking process. Use rub on the non membrane side and mop the top as needed with a vinager based mop. The membrane will hold the juices in and make the meat more tender and juicy once it is cooked. After the ribs are done, no foil please, you let them sit and rest a bit and then grab a corner of the membrane with a pair of plyers. One good jerk and the membrane is gone and the ribs are ready to slice, two at a time, and serve. I use to work at an accounting company in Joplin with a man that worked his way through college cooking at Frankie's and he told me this secret.

Sounds like a plan to me, Wayne. I can never seem to get the membrane off - it is so thin that it tears when I can finally get a grip on it after loosening an end with a paring knife.

With the Frankies style I can quit wasting time trying to remove the membrane precook and mess with it after it's cooked.

Thanks for the great idea!

[QansasjayhawQ]

Dude. I can't believe you said that.

I just spoke with my butcher, Richard, and he says a LOT of women know him . . .

[Smokin Gator]

I can only imagine that KC would say... you have got to take that SOB off. Otherwise you will miss half of that smoke flavor. If you don't just do LP and save some worry

Sorry, I have had a drink or 3. Will edit in the morning!!!

[we'll smoke u]

off is the only way

[Kirk]

Baby Backs here don't even come with membrane. Almost anything in Cryovacs don't come with it either...

I wish it was that way here. I've never seen anything cryo'd or otherwise that didn't have the membrane on.
I always "remove before flight." Comes off easy enough for the most part. I just consider it part of my prep routine.

[DaChief]

OFF. Butter knife and paper towel.

[kickassbbq]

Leave it on!!! I love the grizzly, nasty way they get caught in my teeth. That's when I have to take a paper towel to grab it and pull it out. Easier than getting them off the rib prior to cooking.
And, I am already full, so if it takes me an hour or so to get them out of my teeth, at least I am not hungry while doing so.
Yes, I am crazy.
PARTY!!!!!!!!!!!
Smoke On!!!!!

[tkuehn5410]

I've noticed there are usually 2 layers of the membrane - one that pulls off easy and one that doesn't. Do you pull off both of those membranes or just one?

[BBQ_MAFIA]

I always take it off.

[NCGrimbo]

Off. I use those blue latex like gloves. They actually grip fairly well. If the membrane is stubborn, I'll attack it with a knife.

[Kirk]

I've noticed there are usually 2 layers of the membrane - one that pulls off easy and one that doesn't. Do you pull off both of those membranes or just one?
Good eye. Only remove the outer layer. I used to run a knife up each rib to seperate the membrane but when I did this I was taking both off. You don't want to do that. Now I just get it loose at one end, grab with the paper towel and pull. This will leave the second membrane intact and in place.

[tkuehn5410]

Good eye. Only remove the outer layer. I used to run a knife up each rib to seperate the membrane but when I did this I was taking both off. You don't want to do that. Now I just get it loose at one end, grab with the paper towel and pull. This will leave the second membrane intact and in place.

Thanks Kirk! The last couple times I've done ribs I have spent 15-20 minutes getting that second layer of membrane off which led me to think of never taking membranes off again! My hatred will subside now that I know only to take off the outer layer.

[The Woodman]

Depends how many and how much time! If I'm cooking ribs for 200? NO! If it is for 50-75, I'll use a butter knife and paper towel. You really cannot taste any difference IMHO.

[willkat98]

I think we should table this discussion for another 3 years.

Great ressurection Grillfella. ;)

[Smokinwilly]

Well....Let an ole southern boy add his two cents worth....Down here in South Gawga we remove the membrane. Here's the way I do it and it works really well: Lay your slab of ribs meat side down. Insert an Ice pick underneath the center two ribs. Then run your finger under the membrane and pull up holding the slab down. It will pull off towards both ends with ease...."Works for me".....Happy Q'ueing!

[jestridge]

Needle nose pliers

[aquablue22]

I always remove it, start it with a paring knife on the short rib and grab it with a paper towel and peel

x2

[btcg]

After they're boiled, it comes off rather easy. Maybe you're not boiling em long enough?

[Big Jim BBQ]

I always remove the membrane as well.... Paper towels work great 99% of the time... for the 1% that want to be a pain in the arse - I bust out the catfish skinners!!!
Catfish skinners! My kind of a man.

[GorillaCop]

If the boiling trick doesnt work U might also think about leaving them in the oven a little longer....:doh:

[Sleepy Smoker]

After doing it a time or two it becomes much easier, even though the occasional rack will give you a bit of trouble. Just a spoon and a couple paper towels.

[stl-rich]

If you buy Trader Joe's Pre-Cooked Ribs, they do it for you

YUCK :crazy: YUCK :crazy: YUCK :crazy: YUCK :crazy:

Time to let the thread die for another 3 years

[Kevin]

I think we should table this discussion for another 3 years.

Great ressurection Grillfella. ;)

If you buy Trader Joe's Pre-Cooked Ribs, they do it for you

YUCK :crazy: YUCK :crazy: YUCK :crazy: YUCK :crazy:

Time to let the thread die for another 3 years

I remove the membrane :-P

[Strike BBQ]

I never tried to take it off after cooking, that sounds interesting. I normally take it off.

[stephan]

I have been using swift premium ribs and I always pull the membrane. But I can tell you that at times the membrane is there and other times its already pulled off, after some research it turns out that swift sells them both ways. There is a way of telling by the package code but i am not sure of what to look for.

[chaddie]

I use a pliers and my fingernails.

[Sleepy Smoker]

I've found that if you don't have any paper towels handy you can just bite down on the membrane of the uncooked rib and rip it off with your teeth.

Sort of getting back to our caveman roots.

[cgwaite]

Depends how many and how much time! If I'm cooking ribs for 200? NO! If it is for 50-75, I'll use a butter knife and paper towel. You really cannot taste any difference IMHO.

I agree. I usually remove it when I am not pressed for time. If I am doing a large number of ribs, I use a trick a friend of mine who used to run a BBQ joint would do. He would score the membrane with an X pattern. I have also heard of those who leave the membrane on and then char it off sometime in the cooking process (I believe more towards the end, but I can't remember right now). That can be a bit tricky, though.

Best way for you to find out is to try a few racks, some with, some without and some scored and see what sort of difference (if any) you find. Would be interested to know your results.

[KnucklHed BBQ]

I only take the membrane off if I plan on eating the ribs. :becky:

[jjdealer]

well, my cryovac ribs (not bb's) always have membrane. I always remove it -- butter knife/paper towel method works for me. I do this when i'm trimming the slab so it only takes an extra few seconds.

I trim the flap and sometimes the tips and cook them seperately -- they wind up as appetizers or the "cooks portion" while waiting for the main event.


this

[jjdealer]

I agree. I usually remove it when I am not pressed for time. If I am doing a large number of ribs, I use a trick a friend of mine who used to run a BBQ joint would do. He would score the membrane with an X pattern. I have also heard of those who leave the membrane on and then char it off sometime in the cooking process (I believe more towards the end, but I can't remember right now). That can be a bit tricky, though.

Best way for you to find out is to try a few racks, some with, some without and some scored and see what sort of difference (if any) you find. Would be interested to know your results.

Scoring the back is exactly what we did at me Dad's old place. Not many complaints that I remember. Anyway if I'm just doing a few I prefer it off. Maybe me and Pops always argued.

[seattlepitboss]

I have always pulled membrane on pork ribs and not on beef ribs, mostly because the membrane is so hard to remove on beef ribs. Anyone got any tricks to removing beef rib membrane? Anyway, last summer I prepped and cooked 21 racks of what my store called "trimmed spareribs" which any sane person would call St. Louis cut ribs, but for 79 cents a pound I wasn't going to argue. It was murderously hot and I was busier than a one-armed paperhanger and I just skipped peeling the membranes. I swear, I couldn't tell. Those ribs got ate so quick and so many people came nosing around asking for more and have asked me since to make them some ribs because they have NEVER had them so good, all made me think if you're doing a lot at once, you can leave the membrane on.

I will try the trick of only rubbing the meat side and pulling the membrane afterwards. That might work on beef ribs. I *love* beef ribs, but have always felt vaguely guilty about not pulling the membrane because what works for pork rib membrane simply doesn't for beef, not for me anyway.

seattlepitboss

[raco232]

I always used a spoon or butter knife before and paper towels, but I knew there had to be a better way. I remember using fish skinning pliers worked well for fish, so why not ribs? They work perfectly for it, everyone needs to try it. For only a few bucks at Wal-Mart, you aren't out much if you don't like it. I bet the gamble will pay off if you give it a try.

[dwridgway]

You gotta pull, it's just plain better.

[barbefunkoramaque]

I started leaving the membrane on when I started smoking 50 racks at a time. I also didn't want to look like a moron, which would be those that leave it on.

SERIOUSLY that was a joke, cept the 50 racks part. Depending on HOW you cook them and on what some people report better results either way. In my case my diverter plate is very hot! Plus I smoke wicked fast so the silverskin down comes off easily if you do not want to eat it when its done. In addition, for those that boil their ribs in foil (most) this tends to draw up and make that sinew tough. I liken foiled sinew compared to unfoiled sinsew in a hot and fast application to the difference btetween steamed boudin and smoked. The end result of casing the smoked boudain is tasty and snaps.

Would it do this at a competition, NO! I wwould smoek with it on and then remove it near the end when I flipped and glazed.

[Sean "Puffy" Coals]

I recently started and will not revert back. It's quite easy once you get the hang of it.

X2

I seem to get much better results- more smoky flavor, more of the rub sticks, no isses at all with moisture/tenderness, better presentation... it's basically all up-side.

[cdollar]

Remove it


Chuck

[citrus]

I always remove it.

[Diver]

Remove it - Butter knife and paper towel...


http://i630.photobucket.com/albums/uu23/acooldiver/beach%20boogie%20bbq%202010/sept62010157.jpg

[Hugh Jorgan]

Well I cook them the right way so I never take it off. :-P

[barbefunkoramaque]

Well I cook them the right way so I never take it off. :-P


LOL I love ya brother!!!!

Now if everyone sent me ONE dollar from this organization... I could buy that Oyler......hmmmm

[BBQ VT]

butter knife and paper towel...

[TactTm1]

This is how it goes for me:

Butter knife, teaspoon, cursing, paper towels, fingernails, dish rag, more cursing, steak knife, fists...well, got most of it off!!