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View Full Version : Rib membrane! Pull/Score/leave alone?


blazinfire
05-29-2021, 06:28 PM
Hey quick and easy question for you guys. I've always pulled my rib membranes.. But I've seen other's that don't bother with that step anymore and just score it or leave it alone..

My question is if you score it leave it or you guys tear it off? I assume if you score it there's just not much left after the ribs cook? Once its cooked what happens to the membrane if you leave it alone or score it?

LYU370
05-29-2021, 06:32 PM
I pull if I can, which is most of the time, but on occasion you get that stubborn rack and I score it if it becomes too big of a pain to get it off.

pjtexas1
05-29-2021, 06:32 PM
Remove unless I'm cooking directly over the heat source.

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DBBQ
05-29-2021, 06:46 PM
I remove it.

Monkey Uncle
05-29-2021, 06:55 PM
I pull it. Tried leaving it, but didn't like the papery texture.

Packmanjim
05-29-2021, 06:56 PM
I've done it both ways just to see the difference. I can't tell any difference, but I continue to pull it. Why? No clue.

mcyork28
05-29-2021, 06:57 PM
I pull it off.

Reminds me of PitmasterT's weeping ribs threads. Couldn't seem to find the original discussion though.

tom b
05-29-2021, 07:40 PM
I pull it off.

Reminds me of PitmasterT's weeping ribs threads. Couldn't seem to find the original discussion though.

https://www.youtube.com/watch?v=GbBFZstQRUY

Biloxidman
05-29-2021, 07:42 PM
Always pull, sometimes not all of it tho.

Gimmethecash
05-29-2021, 07:43 PM
Remove unless I'm cooking directly over the heat source.

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Same here - remove for low & slow, leave on for cooking over fire/coals.

halfcocked
05-29-2021, 08:49 PM
Just finished a rack of BB and loin both pulled. I always pull. Though when you cook to fall off the bone doneness it does "fall off the bone" if the membrane is not left on.

Clay-b-que
05-29-2021, 08:54 PM
Always pull.

Gore
05-29-2021, 09:01 PM
I know some people say they can't tell the difference, but I have sure noticed the membrane on many racks and I'm not too fond of the texture. I always pull. Takes a minute and results in a better product in my opinion.

BuffettFan
05-29-2021, 09:14 PM
What Andy said

Remove if possible, if it doesn't want to come off, score it.

Speeed
05-29-2021, 10:17 PM
If the ribs are on a grate (stick burner, pellet smoker, kamado) then I pull the membrane. If I'm hangin them in the barrel then I leave it on. I can tell the difference between pulled and not pulled. I prefer pulled but I like the added security when they're hanging.

Short answer...depends what I'm cooking them on.

Hoss
05-29-2021, 10:27 PM
I remove it.

I may pull after the cook.Way easier.Holds moisture.People=sweat the small stuff sometimes..They are Ribs,not a $1,000 Wagu prime rib.I prolly would not strip them either.Cook and have fun.There are NO rules.

long haired hippie
05-29-2021, 11:01 PM
Pull it!

DarkStar11
05-29-2021, 11:12 PM
I pull it off, when possible.

Lighter-Fluid
05-30-2021, 06:44 AM
I used to always pull, till I read Brother Adam's posts about scoring. Now I score in a small diamond pattern every time. Much easier and I think ot allows the membrane to shrink so it isn't noticeable.

CaptainQ
05-30-2021, 06:59 AM
Always pulled it in the past but have scored it the last several cooks. We don't notice any difference plus it's a lot quicker and easier. I guess I'm now a scorer rather than a puller.

Garyclaw
05-30-2021, 07:37 AM
I used to pull but lately I just score between the bones. Kinda like that texture.

jzadski
05-30-2021, 08:49 AM
I enjoy pulling mine

Mike in Roseville
05-30-2021, 08:58 AM
I know some people say they can't tell the difference, but I have sure noticed the membrane on many racks and I'm not too fond of the texture. I always pull. Takes a minute and results in a better product in my opinion.

^^This^^

I have pulled the membrane off for many years. I had a stubborn rack a few years back that I just couldn't get the membrane off. Tried a couple of tricks, but pressed for time I left it. Like Gore, when all was said and done I could tell which one was left on and I didn't care for it.

If I am cooking a ton of ribs and I get one that is tough, I set it aside and return to it at the end when all the others have been trimmed/removed.

Big George's BBQ
05-30-2021, 10:15 AM
I always pull. I know people who leave it alone and then finish over direct heat to burn the membrane

Texan79423
05-30-2021, 11:00 AM
Always pull. It is a sin and illegal in many counties here in Texas.

harknii
05-30-2021, 11:21 AM
Mostly pull but will try scoring.

Gore
05-30-2021, 12:58 PM
I used to always pull, till I read Brother Adam's posts about scoring. Now I score in a small diamond pattern every time. Much easier and I think ot allows the membrane to shrink so it isn't noticeable.

How do you pull? I I use a paper towel to grab it and pull from the end. It literally takes me less than a minute, probably less than half a minute, including grabbing the paper towel. If I don't have the towel it can be tricky because it can be hard to get a good grip. When I read about scoring I think, who's got time for that? That'll take at least 5x as long. It is easier to take the membrane off than to open the package and take the ribs out. Speaking of which, if you have trouble getting the ribs out of the package, you can just leave it on when you cook them. If you use high heat, the packaging wrap will just burn off and your guests won't even know it was there, ... honest. :wink:

Mikhail
05-30-2021, 01:03 PM
I pull if I can, which is most of the time, but on occasion you get that stubborn rack and I score it if it becomes too big of a pain to get it off.

Exactly.

Texan79423
05-30-2021, 02:10 PM
Gore I have cooked ribs in the package but the seasoning just slide off.

Royalslover
05-30-2021, 03:30 PM
Used to pull, not anymore. I figure if Franklin and Adam Perry Lang don't remove it's good enough for me. I think the membrane is actually quite tasty but it can't be actually swallowed. Need to try scoring though....

BillN
05-30-2021, 04:16 PM
I never pulled the membranes until I joined the BBQ Brethren. I like ribs with and without, my wife prefers without so I pull them now.

gsobbq
05-30-2021, 10:05 PM
I definitely pull. I remember a long time ago when I first started smoking that one time I left the membrane on one slab. The seasoning did not make it to the meat at all. I was mad as hell. Since then I always pull, if I get a stubborn slab, I score.

Whumpa
05-30-2021, 10:20 PM
I enjoy pulling mine

Bravo, well said.

Speeed
05-31-2021, 10:41 AM
I'm living dangerously. :grin: I hung 2 racks on the PBC about 20 minutes ago sans membrane.

BBQEsquire
05-31-2021, 08:22 PM
Leave it on. Save them juices.

rque
06-01-2021, 12:17 AM
I'm living dangerously. :grin: I hung 2 racks on the PBC about 20 minutes ago sans membrane.

I also live dangerously and did two racks sans membrane today on the PBJ. Absolutely no problem with the ribs falling, though I do the double hook thing.

fwdiii
06-02-2021, 08:13 AM
Tried it both ways but seem to prefer pulled, no complaints from any family or friends, and in my book, that is what really matters!!

frognot
06-02-2021, 08:22 AM
Always pull but have never done a huge rib cook

NCGrimbo
06-02-2021, 09:18 AM
I pull the membrane unless I'm putting frozen ribs on the smoker. Kind of hard to pull when they are frozen.

KB BBQ
06-02-2021, 11:07 AM
I always pull off the membrane. Now, if someone doesn't bring beer to the party...well :noidea:

aztecnology
06-02-2021, 12:32 PM
Never pull. Never Score. Never had anyone even tell the difference the few times I did.

Eat them the way god intended...

LooseGoose
06-02-2021, 02:50 PM
I'm firmly in the "I like the texture" camp so score or if being especially lazy - just leave it alone.

cowgirl
06-02-2021, 03:06 PM
I pull on pork ribs, leave em on beef.

SMetroHawkeye
06-02-2021, 04:31 PM
I pull when the rack cooperates. If it doesn’t, it’s score city for me.

Porcine Perfection
06-02-2021, 05:31 PM
Gore I have cooked ribs in the package but the seasoning just slide off.Cooked them bone side up again eh?

I always pull the membrane on pork if I am not doing a lot. Never on beef.

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jham0077
06-02-2021, 09:24 PM
The last time I tried to remove the membrane it was being stubborn, and I never got it off completely. Since then I either score or leave it alone. I do like the crispy pieces that roll up from being scored.

Chester
06-02-2021, 09:44 PM
I score on the bone and a couple long scores across the ribs. I can’t tell tell the difference doing it this way versus pulling the membrane.

Shiz-Nit
06-03-2021, 06:32 AM
I personally pull it

ChrisBarb
06-03-2021, 09:18 AM
I enjoy pulling mine
I bet you do! :cool:

eap0510
06-04-2021, 05:58 PM
For those that score the membrane do you get blow outs like one does when they pull the membrane off? Trying to figure out how to stop blow outs from happening.

Monkey Uncle
06-04-2021, 07:04 PM
Blow-outs? Been pulling for years and never experienced that.

LYU370
06-04-2021, 08:36 PM
Ditto, never had a blow out. Had to google it to see what it was.

Lomey
06-04-2021, 11:14 PM
I always pull. Doesn't take much time and I think the results are better.

blazinfire
06-05-2021, 12:13 AM
Ok.. so Life is busy I haven't got to respond to my own thread. Pulling seems to be the way to go and I agree 100% it doesn't take long to do which is why I do it. The response here doesn't make me wanna try the other methods.

SVTNate
06-05-2021, 11:57 AM
Beef, never. Pork, always.

I tend to go buy ribs when I want to cook them, I don't stockpile so mine are never frozen.

Start the edge with a butter knife, pull with a paper towel, it's generally very easy.

Key is butter knife, not a sharp knife. Get underneath and gently pull away from the first bone without slicing the membrane. Then pull. Easy - usually lol

eap0510
06-07-2021, 08:35 AM
Ditto, never had a blow out. Had to google it to see what it was.

Are you foiling your ribs? The issue appears to occur most commonly with folks that foil.
Here is posting from 2017 that someone showed the bones blowing out: http://bbq-brethren.com/forum/showthread.php?t=245880

From what I have been told one can leave some of the membrane along the top of the ribs to help avoid this issue but I have never tested.

1MoreFord
06-07-2021, 12:33 PM
There is a second, thinner, membrane below the membrane we're discussing pulling here. I found it when I got a rack of ribs that the membrane had already been pulled from. I pulled a little of the second membrane before realizing what I was doing and got blown out ribs there. If you pull both membranes you will/can get blown ribs.

TwoWheeler
06-07-2021, 01:16 PM
Speaking of which, if you have trouble getting the ribs out of the package, you can just leave it on when you cook them. If you use high heat, the packaging wrap will just burn off and your guests won't even know it was there, ... honest. :wink:

This works especially well, when smoking over composite deck scraps.

TwoWheeler
06-07-2021, 01:19 PM
Don’t like flossing while I’m eating, so I always pull.

Start with the tip of a paring knife and then use the back of a teaspoon and a paper towel. Two minutes, max. Once in a great while, one will be a PITA to get off, so I score it.

DoxieDad
06-08-2021, 01:17 PM
Remove it, because that is what wifey wants

NickTheGreat
06-08-2021, 02:20 PM
I've tried scoring it, and it works okay. But I pull it 98% of the time. It's kinda fun, really.