H
Hugh Jorgan
Guest
Forgive me if this has been talked to death, but I can't search 'cause I haven't subscribed yet.
Does anyone else leave the membrane on the ribs?
Does anyone else leave the membrane on the ribs?
NeoTrout
is Blowin Smoke!
- Joined
- Nov 26, 2008
- Location
- Elmhurst...
I always remove the membrane. :icon_cool
cubs204
Knows what a fatty is.
- Joined
- Aug 2, 2009
- Location
- Springfi...
Remove for me as well
Smokey Al Gold
is One Chatty Farker
- Joined
- Aug 13, 2008
- Location
- San...
Remove
WineMaster
Babbling Farker
- Joined
- Jan 16, 2007
- Location
- Southern MN
Remove
1_T_Scot
is One Chatty Farker
- Joined
- Jun 3, 2008
- Location
- Pontiac...
From what I have read most people remove before they tossem in the pot of Boiling water.
kickassbbq
is Blowin Smoke!
- Joined
- Oct 20, 2005
- Location
- mn
Depends on how lazy I am. Don't really make much difference if'n I do or don't. Ribs taste the same no matter.
PARTY!!!!!!!!!!!!
PARTY!!!!!!!!!!!!
snoqualmiesmoker
is one Smokin' Farker
- Joined
- Jun 1, 2004
- Location
- Snoqualm...
That sounds yummy! Don't forget the meat tenderizer!
(This is a picture of mine I took of how a buddy cooks his ribs)
Attachments
Carbon
is Blowin Smoke!
- Joined
- Aug 24, 2008
- Location
- Los Angeles
I don't remove. I think they burn off when I sear the ribs at the end of the smoke when using the kettle.
JD McGee
somebody shut me the fark up.
- Joined
- Jun 28, 2007
- Location
- Duvall, WA
I do for comps...I don't at home...
WineMaster
Babbling Farker
- Joined
- Jan 16, 2007
- Location
- Southern MN
For people that cook to fall off the bone tender, the membrain can help hold the rack together long enough to glaze on high heat. Otherwise if you have ever seen the guys cutting the ribs at Rendevue on BBQ Paradise, the membrane is pretty nasty looking. Kinda like eating a piece of candy with the wrapper on. Just my opinion.
Dan
Dan
B
Bushwacker
Guest
I leave mine on, and I don't boil them first, I do them low and sloe at around 230, and they will fall off the bone, I do rub them first, with garlic salt, and some rub from NC, that a friend gave me, no label. and mmmHmmm they just fall right off the bone.
Coach_Mac
Knows what a fatty is.
- Joined
- Jun 30, 2009
- Location
- Tupelo, MS
I start taking it off until I get frustrated and say screw it.
D
Dale P
Guest
Off.
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barbefunkoramaque
Guest
I don't remove the membrane because anyone that does is stoopid. And I am not stoopid. Plus 15000 years ago you think they did? My people have been eating all their lives.
I would like to congratulate Hugh on posting a compelling thread while not inciting riots. Now I can get back to my rightful place and the inciter of riots.
Seriously, I don't because doing it to 100 racks is a pain and if I HAD to like at a competition I do hot and fast sinew down the damn thing nearly falls off anyway. I don't usually glaze. And my ribs have a bite to them but will pull (NO PEEL) off the bone with some work.
MY ribs benefit from leaving the skin on because of my rub and my process. I do not necessarily think everyone should follow this though and if your competing you better take it off.
I would like to congratulate Hugh on posting a compelling thread while not inciting riots. Now I can get back to my rightful place and the inciter of riots.
Seriously, I don't because doing it to 100 racks is a pain and if I HAD to like at a competition I do hot and fast sinew down the damn thing nearly falls off anyway. I don't usually glaze. And my ribs have a bite to them but will pull (NO PEEL) off the bone with some work.
MY ribs benefit from leaving the skin on because of my rub and my process. I do not necessarily think everyone should follow this though and if your competing you better take it off.
C
Corona King
Guest
whats the membrane?
D
Dale P
Guest
Its the thing cavemen used to eat.
J
jswordy
Guest
Remove. Definitely improves the experience of eating the ribs, even if the taste issue is under debate. Personally, I think it improves taste by allowing rub to penetrate better. It is super-easy to remove it, too, if the ribs are right out of the fridge. Cool ribs are easier to do, I think. A paper towel helps a lot more than you think it would!
http://www.youtube.com/watch?v=d_fq...8EF900B4C&playnext=1&playnext_from=PL&index=9
It is true cavemen used to eat the membrane. People used to eat decayed meat they found on dead animals, too, which one theory says is why they started using fire to cook it, because they learned that with fire, they did not get sick from the rotten meat. Does that mean we should all be scouting for roadkill to cook? No.
http://www.youtube.com/watch?v=d_fq...8EF900B4C&playnext=1&playnext_from=PL&index=9
It is true cavemen used to eat the membrane. People used to eat decayed meat they found on dead animals, too, which one theory says is why they started using fire to cook it, because they learned that with fire, they did not get sick from the rotten meat. Does that mean we should all be scouting for roadkill to cook? No.
