Rib membrane; do you remove 'er no
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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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bocephus What about the bone?
calldoctoday No I just peel the membrane off after cooking and give him that, I never give my dogs bones.
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calldoctoday No I just peel the membrane off after cooking and give him that, I never give my dogs bones.
bocephus OK, I have been hearing a lot of folks recently say the same thing, even though we had given them to ours for years, & years, & years with no side affects other than loving us for life. I used to always give the neighbor’s dogs bones for years as well, several different sets & just recently they mentioned that to us, I did some research, so I quit. I had never heard otherwise until recently.
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bocephus OK, I have been hearing a lot of folks recently say the same thing, even though we had given them to ours for years, & years, & years with no side affects other than loving us for life. I used to always give the neighbor’s dogs bones for years as well, several different sets & just recently they mentioned that to us, I did some research, so I quit. I had never heard otherwise until recently.
calldoctoday I just never wanted to take the chance with bones.
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The membrane doesn’t breakdown when cooked that is why I always remove it on my ribs. The membrane does not let seasonings or smoke get to the meat.
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if you don’t remove the membrane the smoke and seasoning will not reach the meat
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There’s not a membrane on the top of the ribs. Plenty of smoke and seasoning can be on ribs even with a membrane on.
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There’s not a membrane on the top of the ribs. Plenty of smoke and seasoning can be on ribs even with a membrane on.
Midwest_kc I concur, if there is a membrane around the entire rack of ribs…its still wrapped in plastic!!!
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There’s not a membrane on the top of the ribs. Plenty of smoke and seasoning can be on ribs even with a membrane on.
Midwest_kc I agree, never had a problem with smoke or seasoning leaving the membrane on, ribs just aren’t that thick for both to penetrate.
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Midwest_kc I agree, never had a problem with smoke or seasoning leaving the membrane on, ribs just aren’t that thick for both to penetrate.
bocephus I always wonder about why some are adamant that the membrane should be removed from pork but not for beef considering the dyno or bronto ribs are so much thicker. I have yet to hear people complaining about the lack of seasoning or smoke on a dyno rib.
I will remove it if I have time or cook for friends and the only reason why I would remove it is that I don’t really like the paper crispy crunch and tug
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bocephus I always wonder about why some are adamant that the membrane should be removed from pork but not for beef considering the dyno or bronto ribs are so much thicker. I have yet to hear people complaining about the lack of seasoning or smoke on a dyno rib.
I will remove it if I have time or cook for friends and the only reason why I would remove it is that I don’t really like the paper crispy crunch and tug
Dr_Pain About the only reason I leave it on is my dog likes it as a treat after smoking the ribs, I haven’t done beef ribs, usually use them as soup bones.
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Dr_Pain About the only reason I leave it on is my dog likes it as a treat after smoking the ribs, I haven’t done beef ribs, usually use them as soup bones.
bocephus Do beef ribs. They are so good…Like Brisket point on a stick!
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I remove it every time. I remove it when I am prepping the meat to cook. A paper towel helps to get a good grip on the membrane.
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