Thread: rib membrane
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Unread 10-27-2013, 02:04 PM   #17
noclss2000
Knows what a fatty is.
 
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Quote:
Originally Posted by dadsr4 View Post
It's not a myth. I and many others remove it because we can tell the difference. It may depend on your source for meat, but the ribs I purchase have a thick membrane that cooks to the texture of Visqueen.
agreed. My first rack I did I forgot to remove the membrane. We could taste the membrane and at some points, had to pull it off the cooked ribs as it was still there and we were having a time chewing on it.
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