Ribs

[Oldtimer]

To Membrane or not to Membrane. That is the question ?

 

[chad]

Guess it depends on the mood you're in! I take the membrane off -- it only takes a minute and it does clean up the "back" of the ribs.

I'm guessing that since we (Brethren) slow cook our ribs it's probably not as critical to remove it since it will break down during the slow cook. Most competition cooks remove it -- a lot of commercial cooks remove it saying the rub penetrates better.

So, take your choice.

 

[Oldtimer]

Trying to set up a poll and farked up like usuall.

 

[Mike(Mi)]

Until the poll ..... :roll: I always skin 'em now. It has just become part of the cooking ritual that I enjoy. And I think they are more tender and you get mo' better flavor from the rub with the membrane gone.

 

[Bill-Chicago]

Especially using Southern Flavor rub.

 

[Mike(Mi)]

Especially using Southern Flavor rub.

Haven't had the pleasure of Southern Flavor yet. I'm kinda partial to Willinghams or my own BRITU take-off.