Rib Question.

Weiser · 02-12-2009, 07:24 PM

Just curious.
Why is the removal of the membrane such a PIA on some slabs and then others
are rather easy?
I have tried partially freezing before removal, tried removing them at room temp
and have tried them after a soak in water.
There is no consistancy. None. This is the worst part of prepping Ribs as far as I'm concerned.
What am I doing wrong? Is there a fool proof way? A easy way?

Weiser

Meat Burner · 02-12-2009, 07:27 PM

You aren't doing anything wrong. That is just what it is. I quit trying things to make it easier and just deal with it when I trim. Some are easy and some are a pain in the arse.

BBQ Grail · 02-12-2009, 07:28 PM

Because that's just the way it is...

cheez59 · 02-12-2009, 07:33 PM

I used to think it was a major PITA until I got some real good quality catfish skinners. Now it is just a minor PITA.

Barbarian · 02-12-2009, 07:34 PM

The membrane comes right off if you boil the ribs first.

BBQ Grail · 02-12-2009, 07:34 PM

Quote:

Originally Posted by Barbarian

The membrane comes right off if you boil the ribs first.

It took five posts...

Barbarian · 02-12-2009, 07:34 PM

Before you start hammering me, just kidding.

BBQ Grail · 02-12-2009, 07:35 PM

Quote:

Originally Posted by Barbarian

Before you start hammering me, just kidding.

**********************
Remember this is Q-Talk!!!!
**********************

We understand Barbarian.

Weiser · 02-12-2009, 07:54 PM

LOFL!!!
I hadn't considered boiling them first, it evidently is too obvious of a solution.
YA Dope!

I have considered Braising the membrane with Mapp Gas however.
They may come off a bit easier if they are dried out on the bone side.
Just a thought.

Thanks for the suggestions, I kinda thought that this was the case.
Guess that they are like women eh?

Weiser

Quote:

Originally Posted by Barbarian

Before you start hammering me, just kidding.

Norcoredneck · 02-12-2009, 08:04 PM

Rolling them up bone side out helps sometimes.

Que-Dawg · 02-12-2009, 08:32 PM

No problem: use a butter knife. Cut a slit in the membrane with a paring knife, THEN push a butter knife in and pry then push then pry. Until you can get a good handle on it then pull it right off.

Norcoredneck · 02-12-2009, 08:37 PM

Quote:

Originally Posted by Que-Dawg

No problem: use a butter knife. Cut a slit in the membrane with a paring knife, THEN push a butter knife in and pry then push then pry. Until you can get a good handle on it then pull it right off.

Sometimes!

Balls Casten · 02-12-2009, 08:39 PM

dry paper towls for me. going easy and keep grabbing the base of the portion you are pulling.

BigAl · 02-12-2009, 08:52 PM

Just leave 'em and cook that side down, keep that good juice inside....IMHO

garyk1398 · 02-12-2009, 11:45 PM

Quote:

Originally Posted by Que-Dawg

No problem: use a butter knife. Cut a slit in the membrane with a paring knife, THEN push a butter knife in and pry then push then pry. Until you can get a good handle on it then pull it right off.

^^ What he said until you can grab it with a paper towel and pull slowly.

02-12-2009, 07:24 PM	#1
Weiser is one Smokin' Farker Join Date: 10-25-08 Location: Drippin' Springs, TX Downloads: 0 Uploads: 0	Rib Question. Just curious. Why is the removal of the membrane such a PIA on some slabs and then others are rather easy? I have tried partially freezing before removal, tried removing them at room temp and have tried them after a soak in water. There is no consistancy. None. This is the worst part of prepping Ribs as far as I'm concerned. What am I doing wrong? Is there a fool proof way? A easy way? Weiser __________________ [COLOR=Red][I]"There is a Fine Line between a Hobby and a Mental Disorder." [/I][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR][COLOR=Red][SIZE=1][COLOR=Black] [/COLOR][/SIZE][/COLOR]

02-12-2009, 07:27 PM	#2
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	You aren't doing anything wrong. That is just what it is. I quit trying things to make it easier and just deal with it when I trim. Some are easy and some are a pain in the arse. __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

02-12-2009, 07:28 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	Because that's just the way it is... __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-12-2009, 07:33 PM	#4
cheez59 is one Smokin' Farker Join Date: 05-29-08 Location: Georgetown,TN Downloads: 0 Uploads: 0	I used to think it was a major PITA until I got some real good quality catfish skinners. Now it is just a minor PITA. __________________ Primo Oval XL with all the goodies Brinkman All-In-One Straubelstone gasser Cajun Fryer 8-1/2 gallon Cajun Fryer 12 gallon Commercial Jimmy Turkey fryer Catfish slayer,cooker feeder Super Fast [COLOR=red]RED [/COLOR][COLOR=black]Thermapen[/COLOR]

02-12-2009, 07:34 PM	#5
Barbarian is One Chatty Farker Join Date: 11-07-07 Location: Middletown California Downloads: 0 Uploads: 0	The membrane comes right off if you boil the ribs first. __________________ Cheers, Jerry aka Barbarian Drumhead - UDS x 2 & UDG Thermopen Keep on Smokin' KC native missin' KC IMBAS Certified MOINK Baller 2009 I also support PETA - People Eating Tasty Animals

02-12-2009, 08:04 PM	#10
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Rolling them up bone side out helps sometimes. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-12-2009, 08:32 PM	#11
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky Downloads: 0 Uploads: 0	No problem: use a butter knife. Cut a slit in the membrane with a paring knife, THEN push a butter knife in and pry then push then pry. Until you can get a good handle on it then pull it right off. __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

02-12-2009, 08:39 PM	#13
Balls Casten is one Smokin' Farker Join Date: 01-04-09 Location: Johnston, Ia Downloads: 0 Uploads: 0	dry paper towls for me. going easy and keep grabbing the base of the portion you are pulling. __________________ Doug Backwoods G2 Party Yoder YS480 With the right velocity … pigs fly just fine.

02-12-2009, 08:52 PM	#14
BigAl is Blowin Smoke! Join Date: 08-11-03 Location: Castle Rock, CO Downloads: 0 Uploads: 0	Just leave 'em and cook that side down, keep that good juice inside....IMHO __________________ Big Al Castle Rock, CO Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.

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