Must remove the membrane in my book.
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Ribs the membrane
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Originally posted by HorseDoctor View PostI'm also suspicious that some folks spend a lot of time trying to remove "the membrane" when it has already been done by the processor/butcher...
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The local BBQ joint I went to (and still do) when I was a kid never removed the membrane. Sometimes I would peel it off sometimes not. So this is how I thought all ribs were made. It never really occurred to me to remove the membrane. Once I found AR I started removing them, not because I really notice a difference in flavor, moisture or anything else, I just know people expect it. So I remove the membrane.
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Originally posted by JCGrill View PostSo let me ask. If my ribs have that strip of meat across the back, then it's a safe assumption that the butcher hasn't removed the membrane, right? I really struggle with it and so I usually try for a couple of minutes and then give up and move on. I honestly don't know if it makes a difference or not, I've always been pretty happy with my ribs.
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HorseDoctor Isn't the membrane between the ribs and the diaphragm strip of meat? I don't understand how they could not be related. I could remove part of the membrane without removing the strip. Or have I got this all wrong?
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Ok, yes the membrane (parietal pleura) is continuous with the membrane over the inside of the ribs and the lung side of the diaphragm meat. However it is possible to strip it off the ribs and still leave the strip of diaphragm meat behind. The presence or absence of one does not necessarily depend on the other.
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