Baby back ribs.....skin off or on?

mcoupe · 03-05-2011, 11:48 AM

So i know the theory behind keeping the skin on versus off. I like to take it off my St. louis style, figure theres enough fat in the ribs to keep them moist. Now for baby backs whats the prefered method? Also i was thinking about 3 hours for baby's as oppossed to 5 for St. Louis style. What say you?

bbqbull · 03-05-2011, 11:57 AM

Please click on the link and go down to post #5.
I always remove the skin on both pork and beef ribs.

Also the Google at the bottom of the main page only searches this forum. Good luck!

http://www.bbq-brethren.com/forum/showthread.php?t=7818

mcoupe · 03-05-2011, 12:01 PM

Thanks!

MrSmoker · 03-05-2011, 01:37 PM

Yep, I always remove the skin. Baby backs are favorite.

El Lobo · 03-05-2011, 02:14 PM

Yeah that skin is just nasty to chew on. Peel it off.

Blackened · 03-05-2011, 03:31 PM

The ones you buy at Costco already have the membrane removed, god love 'em..

blackdog043 · 03-05-2011, 03:36 PM

Remove it and get some rub on both sides, 2.5 - 3 hrs @ 225*, just do the bend test so you don't over cook them.

Lake Dogs · 03-05-2011, 03:59 PM

Membrane, or skin? I'm not sure I've ever seen either BB's or Spares sold skin on...

If membrane, yes, always remove it. IF you can't (I've had it where it was in little
pieces) remove it, then score it to the point that the smallest piece is no bigger than
a quarter of an inch, square. I actually placed 3rd in a competition with BB's where
the membrane wouldnt remove so we scored it...

landarc · 03-05-2011, 05:36 PM

That is interesting Hance. I tend to just fuss until I get the membrane off. I have heard that if you are cooking over direct heat, you can leave it on until done cooking, when it peels right off.

RAZORBACK JIM · 03-05-2011, 05:48 PM

I always remove it but that's just me!!

Jim

trekmstr · 03-05-2011, 05:59 PM

same here, i always remove the membrane, but i might try the scoring methid once to see how that works.

El Ropo · 03-05-2011, 06:24 PM

I normally peel, but if I come across a tough membrane, I'll make slits through it to let the smoke penetrate.

caseydog · 03-05-2011, 06:56 PM

I always remove the membrane. It's not that hard, once you get the hang of it.

CD

OakPit · 03-05-2011, 06:59 PM

Off like a prom dress...ALWAYS.

Gore · 03-05-2011, 07:01 PM

I always remove, just grab it with paper towel and pull. Takes less than a minute and makes the experience much better. Costco removes theirs on the BBs almost all the time.

03-05-2011, 11:48 AM	#1
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon Downloads: 0 Uploads: 0	Baby back ribs.....skin off or on? So i know the theory behind keeping the skin on versus off. I like to take it off my St. louis style, figure theres enough fat in the ribs to keep them moist. Now for baby backs whats the prefered method? Also i was thinking about 3 hours for baby's as oppossed to 5 for St. Louis style. What say you?

03-05-2011, 11:57 AM	#2
bbqbull Moderator Join Date: 12-27-05 Location: Mid Michigan Downloads: 1 Uploads: 0	Please click on the link and go down to post #5. I always remove the skin on both pork and beef ribs. Also the Google at the bottom of the main page only searches this forum. Good luck! http://www.bbq-brethren.com/forum/showthread.php?t=7818 __________________ You have never really lived until you have done something for someone who can never repay you. KC I miss your advice. Heavily medicated for your protection. Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker

03-05-2011, 01:37 PM	#4
MrSmoker is One Chatty Farker Join Date: 06-28-04 Location: Phoenix, AZ Downloads: 0 Uploads: 0	Yep, I always remove the skin. Baby backs are favorite. __________________ Mr Smoker BBQ Arizona Chapter BBQ Brethren-----AZBarbeque Hall of Fame, North American Outdoors Grill,Charbroil Red, #7 Custom Red Kamado, Bandera

03-05-2011, 03:36 PM	#7
blackdog043 is one Smokin' Farker Join Date: 01-21-10 Location: Denver, NC Downloads: 0 Uploads: 0	Remove it and get some rub on both sides, 2.5 - 3 hrs @ 225, just do the bend test so you don't over cook them. __________________ Bill* Red Performer 1993 Green Performer 1998 22.5 OTG 22.5 OTS UDS Super Fast Red Thermapen Got butt ? Smoke it !!

03-05-2011, 03:59 PM	#8
Lake Dogs Babbling Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Downloads: 0 Uploads: 0	Membrane, or skin? I'm not sure I've ever seen either BB's or Spares sold skin on... If membrane, yes, always remove it. IF you can't (I've had it where it was in little pieces) remove it, then score it to the point that the smallest piece is no bigger than a quarter of an inch, square. I actually placed 3rd in a competition with BB's where the membrane wouldnt remove so we scored it... __________________ Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from everywhere)

03-05-2011, 12:01 PM	#3
mcoupe On the road to being a farker Join Date: 02-18-11 Location: Bend, Oregon Downloads: 0 Uploads: 0	Thanks!

03-05-2011, 02:14 PM	#5
El Lobo is one Smokin' Farker Join Date: 01-18-11 Location: Great White North Downloads: 0 Uploads: 0	Yeah that skin is just nasty to chew on. Peel it off.

03-05-2011, 03:31 PM	#6
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	The ones you buy at Costco already have the membrane removed, god love 'em..

03-05-2011, 05:36 PM	#9
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	That is interesting Hance. I tend to just fuss until I get the membrane off. I have heard that if you are cooking over direct heat, you can leave it on until done cooking, when it peels right off. __________________ "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

03-05-2011, 05:48 PM	#10
RAZORBACK JIM Full Fledged Farker Join Date: 12-08-10 Location: Maryville Tn Downloads: 0 Uploads: 0	I always remove it but that's just me!! Jim __________________ BUBBA KEG CONVECTION GRILL (2) VISION GRILLS KAMADO PRO CERAMIC CHAR-GRILLER AKORN WEBER GENESIS E 310 SS WEBER PERFORMER (2) WEBER SMOKEY JOE (3) SMOKINTEX PRO 1400 (2) BBQ GURU RED THERAPEN PIT-MASTER IQ 110

03-05-2011, 05:59 PM	#11
trekmstr Full Fledged Farker Join Date: 02-21-09 Location: Wausau, Wi Downloads: 0 Uploads: 0	same here, i always remove the membrane, but i might try the scoring methid once to see how that works. __________________ KCBS memeber, B.B.Q judge & competitor / 1 weber, 1 ofset, 1 smoker and 1 U.D.S. (so far)

03-05-2011, 06:24 PM	#12
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I normally peel, but if I come across a tough membrane, I'll make slits through it to let the smoke penetrate.

03-05-2011, 06:56 PM	#13
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	I always remove the membrane. It's not that hard, once you get the hang of it. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-05-2011, 06:59 PM	#14
OakPit is One Chatty Farker Join Date: 03-17-09 Location: Livermore, CA Downloads: 0 Uploads: 0	Off like a prom dress...ALWAYS. __________________ -Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA Each wearing custom handles from Marty Leach

03-05-2011, 07:01 PM	#15
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	I always remove, just grab it with paper towel and pull. Takes less than a minute and makes the experience much better. Costco removes theirs on the BBs almost all the time. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

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