Rib membrane; do you remove 'er no
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Here’s something for lively discussion. Rib membrane to remove or not to remove. I have mostly heard to remove the membrane, but recently I’ve seen some leave it on. Leaving it on seems to help keep the ribs together while cooking, but maybe the rub doesn’t penetrate as well? Does it depend on the method of cooking?
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Here’s something for lively discussion. Rib membrane to remove or not to remove. I have mostly heard to remove the membrane, but recently I’ve seen some leave it on. Leaving it on seems to help keep the ribs together while cooking, but maybe the rub doesn’t penetrate as well? Does it depend on the method of cooking?
Ridley Acres Not really sure about the rub penetration. It’s love of those things where I was taught and remove it and sheets did. Not sure I ever knew the reason except that it was unappealing. Probably more a matter of choice.
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I think it’s one of those things that work either way.
When I took the KC Royal tour a few years ago I asked a couple of competitors whether they removed it, they both said they remove it for competitions because it’s expected but at home they don’t bother
I sometimes remove sometimes not, good either way to me -
Remove it, its simple and quick, get it started with a knife, grab it with a paper towel and pull it off. It really doesn’t break down while cooking well. If your ribs are falling apart while cooking, you’ve likely over cooked them, I like a little bit on mine, nothing wrong with fall off the bone, to each their own.
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I can go either way on taking it off, sometimes I forget to, but the end product for me is perfectly fine. I think this is one of those is it 3’ or a yard.
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Here’s something for lively discussion. Rib membrane to remove or not to remove. I have mostly heard to remove the membrane, but recently I’ve seen some leave it on. Leaving it on seems to help keep the ribs together while cooking, but maybe the rub doesn’t penetrate as well? Does it depend on the method of cooking?
Ridley Acres I leave it on and my dog gets it for a treat.
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Cooking for a competition or at home? Remove. When I’m cooking for catering and vending events and may have to cook 100 slabs? Leave it on… Too much involved.
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Remove it. It is not that hard. Just grab a corner with a butter knife or something not sharp like an oyster knife. The serrated edge on some butter knives are helpful for the grip. Sometimes you will get lucky & do it all in one or two sections. Sometimes not so lucky & have to work it a bit. I think it allows the spice flavors & smoke to penetrate faster & deeper & help make those ribs fall off the bone tender & tasty. Two things I despise are Rubber Ribs & Chewy Ribs. On the other hand, I have heard that some folks, including a lot of restaurants prefer to leave it on to help give the ribs a little, what do you say you, bite I suppose. They say a lot of folks really like having to chew on those ribs a bit to know they are there. I will take their word for it.
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Ridley Acres I leave it on and my dog gets it for a treat.
bocephus What about the bone?
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One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
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One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Midwest_kc said in Rib membrane; do you remove 'er no:
One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Great point. I noticed on my last spareribs (I forgot to score or remove) but I thought it was a fluke
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Midwest_kc said in Rib membrane; do you remove 'er no:
One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Great point. I noticed on my last spareribs (I forgot to score or remove) but I thought it was a fluke
Dr_Pain said in Rib membrane; do you remove 'er no:
Midwest_kc said in Rib membrane; do you remove 'er no:
One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Great point. I noticed on my last spareribs (I forgot to score or remove) but I thought it was a fluke
The ribs from Costco also frequently already have them removed, which is nice.
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Dr_Pain said in Rib membrane; do you remove 'er no:
Midwest_kc said in Rib membrane; do you remove 'er no:
One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Great point. I noticed on my last spareribs (I forgot to score or remove) but I thought it was a fluke
The ribs from Costco also frequently already have them removed, which is nice.
Midwest_kc said in Rib membrane; do you remove 'er no:
Dr_Pain said in Rib membrane; do you remove 'er no:
Midwest_kc said in Rib membrane; do you remove 'er no:
One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Great point. I noticed on my last spareribs (I forgot to score or remove) but I thought it was a fluke
The ribs from Costco also frequently already have them removed, which is nice.
Ok, now I really need to get a Costco membership
(I currently only have Sams) -
Remove it. It is not that hard. Just grab a corner with a butter knife or something not sharp like an oyster knife. The serrated edge on some butter knives are helpful for the grip. Sometimes you will get lucky & do it all in one or two sections. Sometimes not so lucky & have to work it a bit. I think it allows the spice flavors & smoke to penetrate faster & deeper & help make those ribs fall off the bone tender & tasty. Two things I despise are Rubber Ribs & Chewy Ribs. On the other hand, I have heard that some folks, including a lot of restaurants prefer to leave it on to help give the ribs a little, what do you say you, bite I suppose. They say a lot of folks really like having to chew on those ribs a bit to know they are there. I will take their word for it.
calldoctoday I have found that a Phillip’s head screwdriver works great to get the membrane started without tearing or cutting it.
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Leaving it on makes the ribs moister. I have never have really had a problem with my rubs penetrating the meat or the smoke. Leaving the silver skin on also make the bones slip on the meat easier if that is what you are looking for. Some competitions don’t want the bone slipping of the meat easily others done. Also with the silver skin, the ribs stay together better when cooking. This is what I have found in all the ribs I have done both ways and I prefer the silver skin on.
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All, thanks thanks for posting. It is interesting to see all the different opinions here.
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All, thanks thanks for posting. It is interesting to see all the different opinions here.
Ridley Acres Sounds like you will need to test each method out to see what you think.
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On pork I remove or score, and on beef I keep because they tend to fall apart more than pork.
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One thing I have noticed too, if you’re wrapping with some liquid, the membrane actually gets fairly soft and kinda dissolves a bit.
Midwest_kc I agree, I never found the membrane objectionable after wrapping pork ribs and I only take them to the slight tug with bite stage
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