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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 05-27-2014, 07:35 PM   #1
ThePerfectBeard
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Default Silver skin, what's the trick?

This stuff is a pain in the ass and more times than not I just leave it off. Is there an easy foolproof way of getting this stuff off? I try to get under it and peel, but it's impossible.
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Old 05-27-2014, 07:41 PM   #2
2001Heel
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I typically use a butter knife to get under it then grab it with a dry paper towel and pull.
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Old 05-27-2014, 07:45 PM   #3
ThePerfectBeard
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Quote:
Originally Posted by 2001Heel View Post
I typically use a butter knife to get under it then grab it with a dry paper towel and pull.
I've tried that, but I can't get under a good piece. It seems to come off in little shards and I can never get enough to pull...
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Old 05-27-2014, 07:47 PM   #4
slammmed
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It's hit or miss with some ribs. I like to start in the middle and get my finger in there and wiggle it free Nd then grab it with a paper towel.
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Old 05-27-2014, 08:08 PM   #5
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Leave it on. It helps protect the ribs from drying out as much (imo).
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Old 05-27-2014, 08:10 PM   #6
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My father inlaw was always having problems with that same thing. He finally asked me to help him out one day and it was very clear what his problem was. Getting ribs that ere already pealed. Needless we dont talk about that day lol. Just glad i had witnesses
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Old 05-27-2014, 08:18 PM   #7
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Originally Posted by All fired up View Post
My father inlaw was always having problems with that same thing. He finally asked me to help him out one day and it was very clear what his problem was. Getting ribs that ere already pealed. Needless we dont talk about that day lol. Just glad i had witnesses
The same thing happened to me.. (John Prime) I also learned the hard way. Some do and some don't hane the membrane.
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Old 05-27-2014, 08:20 PM   #8
ThePerfectBeard
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Quote:
Originally Posted by All fired up View Post
My father inlaw was always having problems with that same thing. He finally asked me to help him out one day and it was very clear what his problem was. Getting ribs that ere already pealed. Needless we dont talk about that day lol. Just glad i had witnesses
Haha... I wish that was my problem. I'd throw up a pic if I had one... I can see it on there. Maybe I'll just leave it on. I'm a stickler for detail though and I want to produce the best product and I fear my rub is not getting in all the nooks and crannies.
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Old 05-27-2014, 08:21 PM   #9
captmoby
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Are you talking about ribs or some other meat?
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Old 05-27-2014, 08:25 PM   #10
ThePerfectBeard
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Are you talking about ribs or some other meat?
This time it was specifically ribs. I was able to get silver skin off the small beef ribs, but had a hard time with brisket as well.
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Old 05-27-2014, 08:30 PM   #11
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Not enough meat exposed on the bottom for me to worry much about it. If it doesn't come off easy, I just let it be. That just reminded me of a couple good songs.


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Old 05-27-2014, 08:31 PM   #12
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It could be the particular brand of ribs. For some reason when I get ribs from Costco the membrane it generally easy to pull, but when I get them from Sam's the generally come off in little shreds if at all and I end up scoring them. I have no idea why, but I've see this repeatedly.
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Old 05-27-2014, 08:44 PM   #13
ThePerfectBeard
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Originally Posted by USMC View Post
Not enough meat exposed on the bottom for me to worry much about it. If it doesn't come off easy, I just let it be. That just reminded me of a couple good songs.

http://m.youtube.com/watch?v=bvEexTomE1I

http://m.youtube.com/watch?v=d05rcD_hoQo
HAHA! Nice man!
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Old 05-27-2014, 08:44 PM   #14
JonP
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I use a butter knife and while it's pulled up I slide finger under skin and start lifting once its pulled up from rib completely (small end) I grab it with a paper towel and work towards large end of ribs. Batting about 90% with that method. To get real technical I start with knife facing towards my gut and use hook finger.
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Old 05-27-2014, 08:51 PM   #15
ThePerfectBeard
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I use a butter knife and while it's pulled up I slide finger under skin and start lifting once its pulled up from rib completely (small end) I grab it with a paper towel and work towards large end of ribs. Batting about 90% with that method. To get real technical I start with knife facing towards my gut and use hook finger.
Ya I guess it's something that I have to keep at. Doesn't seem to be a real trick to it.
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