gamblerpro1
Knows what a fatty is.
whats the easiest way to remove it from the back of the rib.any help would be great.
Ditto.I usually just use a butter knife to get under one side of it and grab a paper towel to hold on to it with and pull it across.
What if that does not work for a whole lot of people here ? The OP asked for help.what if I told you that I started leaving the membrane on and that my family loves them that way? what if I told you that after time and heat the membrane just flakes off? what if I told you I cook with the membrane down on the UDS for 3 hours with no flipping or wrapping at 275 and there is no membrane left?
what if I told you that I started leaving the membrane on and that my family loves them that way? what if I told you that after time and heat the membrane just flakes off? what if I told you I cook with the membrane down on the UDS for 3 hours with no flipping or wrapping at 275 and there is no membrane left?
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.Like Bludog, I leave mine on as well and you would never know its there when you eat them. IMO, the necessity of removing the membrane is another BBQ myth up there with the necessity of cooking low and slow.
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.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.
I usually just use a butter knife to get under one side of it and grab a paper towel to hold on to it with and pull it across.