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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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12-06-2012, 02:18 PM
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#1 |
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is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Rib Membrane Question
When pulling it off. Do you go all the way to the bone, or split the 2 layers?
I've always split them, and have never had a problem. Just curious if anyone goes all the way to the bone.
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Lang 36" Original Patio (Jessica) - Char-Broil Commercial Series 4 Burner gasser |
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12-06-2012, 02:23 PM
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#2 |
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Full Fledged Farker
  
Join Date: 05-10-12
Location: Blaine, MN
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I split them; if you go all the way to the bone, I think your ribs have a hard time holding together when cooked...
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Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown! |
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12-06-2012, 02:29 PM
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#3 |
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is Blowin Smoke!
 
Join Date: 02-16-12
Location: Long Island, NY
Downloads: 0
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I only pull off the outer layer.
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"Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin | Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 | | BBQ Guru CyberQ WiFi | Maverick ET-732 | |
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12-06-2012, 02:57 PM
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#4 |
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is One Chatty Farker
Join Date: 07-19-11
Location: Mt. Pleasant S.C.
Downloads: 0
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Outer layer, so they will stay together.
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18.5" WSM Weber SJS Maverick ET-732 Stealthy Fast Black Thermapen "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier |
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12-06-2012, 03:06 PM
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#5 |
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Moderator Emeritus
  
Join Date: 04-08-04
Location: Marianna, FL
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Outer layer only.
I get burned thru "shiners" when I screw up and pull the inner one.  TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.
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12-06-2012, 03:22 PM
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#6 |
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Babbling Farker
Join Date: 07-04-09
Location: Jonesboro,Tx
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I Stopped pulling it off It all but disappears and my bones are juicer.
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I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC |
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12-06-2012, 03:23 PM
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#7 |
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is One Chatty Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Just the outter layer for me.
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters. 
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12-06-2012, 03:38 PM
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#8 |
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Full Fledged Farker
Join Date: 07-30-12
Location: Quitman, Ms
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Outer only :)
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UDS, mini wsm |
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12-06-2012, 03:39 PM
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#9 | |
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Moderator
 
Join Date: 04-14-04
Location: Choctaw, OK
Downloads: 1
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Quote:
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Arlin MacRae NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Black (Stealth) Thermapen Driver - you saw NOTHING Certified KCBS BBQ Judge Missin' KC... |
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12-06-2012, 03:50 PM
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#10 | |
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Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
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Quote:
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Chris Good Batch BBQ Competition Team Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM's Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag Joined my first TD, and dove headfirst into the Zero's Club. Come to the Dark Side! Join a Throwdown! |
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12-07-2012, 04:50 PM
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#11 |
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Knows what a fatty is.
Join Date: 02-09-11
Location: Trappe, PA.
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Outer only.
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Assassin Smoker Blue Weber Performer |
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12-07-2012, 06:09 PM
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#12 |
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Found some matches.
Join Date: 10-20-12
Location: buchanan mi
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I didn't know there was an inner membrane layer???
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12-07-2012, 06:14 PM
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#13 |
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Got Wood.
Join Date: 09-07-12
Location: Austin
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are we talking pork here? or does this apply to beef ribs as well?
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12-07-2012, 07:11 PM
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#14 |
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somebody shut me the fark up.
Join Date: 06-26-09
Location: San Leandro, CA
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I pull the membrane, I don't see two layers. When the membrane is off, the bones are bare. I have never had a problem with a rack falling apart, unless I grossly over-cook them.
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"perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que |
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12-07-2012, 07:56 PM
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#15 |
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Babbling Farker
 
Join Date: 11-13-11
Location: york, pa
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Just the outer layer.
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*When all else fails, just ask yourself WWGALD??? ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise  <'\__! .// .\\ Puppy baby says 'piss on it and walk away!' ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!! 
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