Rib membrane; do you remove 'er no
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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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bocephus Do beef ribs. They are so good…Like Brisket point on a stick!
Midwest_kc Might have to try them next time, I always just used them for homemade beef noodle or vegetable soup.
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Take mine off also. Just a butter knife and paper towels. Grab and pull.
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samspade said in Rib membrane; do you remove 'er no:
Take mine off also. Just a butter knife and paper towels. Grab and pull.
Ditto
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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 remove it. I have BBQ’ed many pork ribs, and always remove the membrane. Doing that has never had a negative effect on the integrity of the meat on the ribs. I have never had ribs where the membrane has not been removed so I cannot give a comparison. But I also use a fork and poke many holes into the meat between the ribs before adding my rub. The reason I remove the membrane is that I have read that it can be very chewy. Again, I have not had ribs with it still on so I am no authority on this. Just my thoughts.
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samspade said in Rib membrane; do you remove 'er no:
Take mine off also. Just a butter knife and paper towels. Grab and pull.
When I take mine off I prefer the tip of the handle of a desert soup. My butter knives are pretty sharp LOL!
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samspade said in Rib membrane; do you remove 'er no:
Take mine off also. Just a butter knife and paper towels. Grab and pull.
When I take mine off I prefer the tip of the handle of a desert soup. My butter knives are pretty sharp LOL!
Dr_Pain I can attest to butter knives being sharp, while in the ER on the 4th of July with the embolism I had, there was a guy in there who put one into his hand trying to separate frozen hamburgers. It almost came out the other side, funny thing, not much blood. The ER is an interesting place on that holiday, was glad when I went home before things really got worse.
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Dr_Pain I can attest to butter knives being sharp, while in the ER on the 4th of July with the embolism I had, there was a guy in there who put one into his hand trying to separate frozen hamburgers. It almost came out the other side, funny thing, not much blood. The ER is an interesting place on that holiday, was glad when I went home before things really got worse.
johnsbrewhouse Before I retired I was a Firefighter/Advanced EMT. I worked part time for the Paramedic Ambulance and part time in the local ER. I can attest to all of it going from humdrum to “Really Wrong” in a heart beat.
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johnsbrewhouse Before I retired I was a Firefighter/Advanced EMT. I worked part time for the Paramedic Ambulance and part time in the local ER. I can attest to all of it going from humdrum to “Really Wrong” in a heart beat.
Idaho Smokey My son-in-law worked as a RN in the ER and charge nurse in the ICU, he loved the action until he got hurt on his last long CPR a doc would not call (multiple hours). The only action I ever saw was having to go rescue patrol vehicles for the PD when the c r * p was blowing into proverbial the fan. )(Austin’s censoring program tried, but I got around it). We got sent out to some situations where I was told to just get it running and lets get out of here. Mind you, I have no vest except a high vis that gets left in the service vehicle.
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