Rib Membrane Question

Cack · Dec 6, 2012

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.

Subzerogriller · Dec 6, 2012

I split them; if you go all the way to the bone, I think your ribs have a hard time holding together when cooked...

BobM · Dec 6, 2012

I only pull off the outer layer.

PatAttack · Dec 6, 2012

Outer layer, so they will stay together.

The_Kapn · Dec 6, 2012

Outer layer only.
I get burned thru "shiners" when I screw up and pull the inner one.

TIM

Bludawg · Dec 6, 2012

I Stopped pulling it off It all but disappears and my bones are juicer.

code3rrt · Dec 6, 2012

Just the outter layer for me.

jrn · Dec 6, 2012

Outer only

Arlin_MacRae · Dec 6, 2012

Subzerogriller said:
I split them; if you go all the way to the bone, I think your ribs have a hard time holding together when cooked...

This, IMO.

Subzerogriller · Dec 6, 2012

Bludawg said:
I Stopped pulling it off It all but disappears and my bones are juicer.

I need to try this...I see a side by side comparison coming at my next big BBQ in January!

dano · Dec 7, 2012

Outer only.

jiveturkey1 · Dec 7, 2012

I didn't know there was an inner membrane layer???

Heisenberger · Dec 7, 2012

are we talking pork here? or does this apply to beef ribs as well?

landarc · Dec 7, 2012

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.

tish · Dec 7, 2012

Just the outer layer.

Cack · Dec 9, 2012

Thanks everyone.

Cack · Dec 9, 2012

jiveturkey1 said:
I didn't know there was an inner membrane layer???

If you use a butter knife and kind of scrap the end it'll break apart and you'll see the 2 sections.

Mo-Dave · Dec 9, 2012

Bludawg said:
I Stopped pulling it off It all but disappears and my bones are juicer.

I have not removed the membrane in a good while now and notice nothing different except the amount of time spent prepping them, although sometimes depending on how I feel they may get scored.

I have been cooking them whole without trimming anything except if there is a large hunk of fat, that comes off.

Looks like I am becoming more and more the minimalist.
Dave

dadsr4 · Dec 9, 2012

Mo-Dave said:
I have not removed the membrane in a good while now and notice nothing different except the amount of time spent prepping them, although sometimes depending on how I feel they may get scored.

I have been cooking them whole without trimming anything except if there is a large hunk of fat, that comes off.

Looks like I am becoming more and more the minimalist.
Dave

The difference I see is if you leave the outer membrane on, any rub over the outer membrane does not reach the meat. It takes so little effort to remove the outer membrane, that I do it every time. That all the trimming I do before rubbing and cooking.

Big Mike · Dec 9, 2012

I just remove the outer. However, there have been occasions where I have removed both and have had no issues with my ribs staying together.

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