gamblerpro1
Knows what a fatty is.
whats the easiest way to remove it from the back of the rib.any help would be great.
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rib membrane
- Thread starter gamblerpro1
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bbq.tom
is Blowin Smoke!
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Dig under the membrane in the middle of the rack, insert a finger and pull it all off in one motion. Should strip off up both ends easily without coming apart. Don't use a sharp knife to dig under, if you cut the membrane it makes it much more difficult to pull off.
noclss2000
Knows what a fatty is.
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.
Ditto.
Bludawg
somebody shut me the fark up.
I leave it on:|
bmikiten
Knows what a fatty is.
Try to find ribs that have it already removed. My last 5 racks from Costco were all membrane-free and it was nice to not have to worry about it! Most of the vac-pak ones from Smithfield, etc. have the membrane and you can see it in the package.
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Like the above, work from the middle, and use paper towels for gripping. Usually only takes a couple minutes to do three racks.
savageford
is one Smokin' Farker
If you can't get it off score the he!! out of it in a criss cross pattern.
grillinguy247
is one Smokin' Farker
I agree with the above comment. I've been getting mine from Costco for a while now and haven't had a membrane since. .02:decision:
on the hook
Knows what a fatty is.
I start on a corner with butter knife under membrane and loosen off a few ribs...work it a little till the corner is free, then grasp with a paper towel and zippppp...gone...Just(hour or so) did this exact thing..btw, I never used to remove, but after trying this method, I will from now on..
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farklf
is one Smokin' Farker
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?
dadsr4
somebody shut me the fark up.
What if that does not work for a whole lot of people here ? The OP asked for help.
Here is a tutorial.
http://www.amazingribs.com/tips_and_technique/skin_n_trim.html
Here is a list of vidios on membrane removal
https://www.google.com/#q=rib+membrane+removal&tbm=vid
on the hook
Knows what a fatty is.
I agree with dadsr4...OP wanted to know how to remove the membrane...I agree that I have eaten THOUSANDS of ribs with the membrane on, and...well, they were great ribs, however, the membrane WAS THERE and it WAS like paper for the most part...It NEVER was NOT there...
AZScott
Take a breath!
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.
Mo-Dave
Quintessential Chatty Farker
+ 1 for leaving it on, but if you just got to take it off, try sticking them in the freezer and getting them semi frozen then go for it, and don't sweat getting all of it off, score it if you fee it needs it. Give the unskined a try I think you will be suprised.
Dave
Dave
dadsr4
somebody shut me the fark up.
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.
noclss2000
Knows what a fatty is.
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.
gamblerpro1
Knows what a fatty is.
membrane
thanks for the help guys.
thanks for the help guys.
joemat
Full Fledged Farker
Yep. Just tear a piece of paper towel, start at the narrow end and it will peal right off.
Mo-Dave
Quintessential Chatty Farker
It is not a big problem to pull it off, just an unnecessary extra step in my opinion, and apparently others. I suggest he make up his own mind, try not doing it the next time maybe even cutting a slab in half, one with one without. I don't do baby backs so maybe they are different, he did not say what kind of ribs he was doing if it even makes a difference. I like cruncy peanut butter, my wife likes creamy. :decision:
Dave
Dave
