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16Adams
09-17-2018, 12:47 PM
Lately I’ve done all three. I’ve been removing baby back and Diamond scoring spares. The 1/2” score does really well- pulls nearly completely back. Your left with some nicely seasoned crunchy gnawing bits. I seldom leave it as is, but I have—but most of my cooks are small.

pjtexas1
09-17-2018, 01:31 PM
I remove unless I'm cooking over 350. Just melts away at that temp. Never scored before. Never scored ribs... ribs.

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16Adams
09-17-2018, 01:32 PM
It’s all in the grip:-D

Stingerhook
09-17-2018, 01:38 PM
Remove here.

ironmanerik
09-17-2018, 02:28 PM
A few years ago in a similar thread someone responded with "It only takes a few seconds to remove, why wouldn't you peel it off." I haven't left it on since

BBQ Bacon
09-17-2018, 02:37 PM
I started out removing the membrane but lately leave it on and the bones just fall out with the lightest tug!

qnbiker
09-17-2018, 02:49 PM
Always remove.

KingRanch450
09-17-2018, 03:09 PM
Remove

dadsr4
09-17-2018, 03:25 PM
This is from the last time I tried not removing the membrane. This is the membrane from one rib after slicing.
http://i1193.photobucket.com/albums/aa345/dadsr4/BBQ/membrane_zps1db43252.jpg

I always remove, it only takes a few seconds.
I was watching a vender turn whole spares into ST cut ribs a couple of weekends ago. He was using the tip of a chefs knife to lift the membrane, then grabbed it with a paper towel and ripped it off. I watched him do about a dozen slabs and it never took more than three seconds from when he started on the membrane. Yes, I timed him, because of it being contested here so often.

ChrisBarb
09-17-2018, 03:44 PM
Remove.

El Ropo
09-17-2018, 05:37 PM
Depends on the degree of extreme lazy I feel that day. I've lately been scoring the membrane between the bones, then tossing on the cooker. I actually like stripping the leftovers off with my teeth and munching on 'em. Lots of good flavor right there with all the rub flavors and such.


I'd say maybe 50% of the times I've cooked ribs in the past 5 years, I've removed, and the other times I leave on or score between the bones. Haven't tried the crosscut thing yet.

BillN
09-17-2018, 06:47 PM
If I'm cooking for myself I leave it and eat it, if cooking for others I pull it. Beef short ribs I will score as my experience has been if pulled the bones can fall apart.

16Adams
09-17-2018, 06:49 PM
I need to cook some beef ribs. Been a while

Nevrqutsmokin
09-17-2018, 06:57 PM
Remove. Unless I'm feeling lazy

m-fine
09-17-2018, 07:10 PM
It takes me less to to remove than it would to score. Leave is a big no in my opinion.

Joe Black
09-17-2018, 07:22 PM
I used to remove. Now I buy Swifts baby backs exclusively and the membranes are allready removed.

Rusty Kettle
09-17-2018, 07:25 PM
I pull the membrane every single time. I like to pry it up with a sharp knife. Then i wiggle my thumb under the membrane to loosen it. Then I put my other thumb to wiggle it loose and then get my other fingers under the membrane and pull without paper towels. No need for paper towels. Its easier to get the membrane off in one piece.

kingjman
09-17-2018, 07:32 PM
I rip it off, or have it ripped off. Have a little SS nail tool, and use paper towel to grip.

pjtexas1
09-17-2018, 07:36 PM
If I'm cooking for myself I leave it and eat it, if cooking for others I pull it. Beef short ribs I will score as my experience has been if pulled the bones can fall apart.On beef ribs i pull and then cut out the tough stuff left on the bones.

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mrp116
09-17-2018, 08:16 PM
Always remove on both spares and baby backs.

rraming
09-17-2018, 08:27 PM
Remove

Bob C Cue
09-17-2018, 08:29 PM
Accidental post. Remove.

pjtexas1
09-17-2018, 08:32 PM
Accidental post. Remove.:thumb:

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chilidog
09-17-2018, 10:19 PM
I score, don’t have the grip I used to......

KB BBQ
09-17-2018, 11:06 PM
I always remove.

electron_si
09-18-2018, 12:42 AM
On pork ribs I remove it every time. Beef ribs I leave it but after reading a few posts here I might try scoring them to see how they turn out

pmad
09-18-2018, 08:19 AM
Remove - grab with paper towel, rip, done.

NickTheGreat
09-18-2018, 08:31 AM
I've scored, but it's not much more work to remove. So I typically do that.:-P

Baychilla
09-18-2018, 09:36 AM
Remove. The membrane doesn't help keep moisture in but it does keep flavor out.

Doorman
09-18-2018, 12:20 PM
Remove...start with the tip of a butter knife and peel back with paper towel.

upStomp
09-18-2018, 01:21 PM
I always remove. With practice, it takes literally less than 10 seconds per rack with nothing but a paper towel.

frankenfab
09-18-2018, 01:33 PM
I do charcoal ribs in 90 minutes, so I leave it on. It holds in moisture. If was doing a stick burner full of ribs for hours, I could see removing the membrane.

Tried it once on the charcoal ribs, and they were dry.

I agree that it's not difficult to remove at all.

Lighter-Fluid
09-18-2018, 05:05 PM
I score, every time! Nuff Said

cowgirl
09-18-2018, 05:15 PM
Pork spares, I remove.
Beef ribs, I leave.

dadsr4
09-18-2018, 05:53 PM
Pork spares, I remove.
Beef ribs, I leave.
That's it, it's definitive.:grin:

Kfoley
09-18-2018, 05:54 PM
For pork ribs I always remove, it takes a couple seconds. For beef ribs I leave, but remove after.