Beef back ribs: Membrane on or off?

[DaveD]

Hi folks, first question to the group after my intro post

Got a rack of beef back ribs for smoking tomorrow, and I see conflicting advice out there on the Interwebs on whether to remove the membrane from the bones. A number of people have written to leave it on because it helps hold the rack together given how little top meat is typically present. Others do the removal as one would with pork ribs. The "leave it on" approach also suggests it's easy to deal with at serving time.

Pros and cons? Thanks!

Dave in Alexandria

[Spinaker]

Personally, I love it. I had it on with my beef rib tacos last night. However, it can be a little chewy and some people really do not like it. I guess it comes down to personal preference. Sometimes you need to do your own "research" Do one rack with it and one with out. And see what you like better.

It does help to hold the rack together, but honestly, I would not say that it really matters all that much.

[Huskee]

Great minds

[bbqLuv]

ditto

[Huskee]

I'd leave it on, since on the bone side it won't affect eating it and it will help hold it all together. It's not quite the same as with pork ribs where you want to remove it. My advice- do half with it removed and half left on, and you decide! Definitely trim all the fat & silver skin from the tops.

[Craigar]

What he said. .

[bbqLuv]

Ditto

[Craigar]

I always leave it on. The one and only time I took the membrane off before cooking, the meat fell off the bones and hit the deck when I was moving the rack off of the grill. Since then the membrane stays on.

[ecowper]

Besides, saying membrane is fun. So leave it on so you can say the word more!

[Panhead John]

Let us not forget cockfighting.

[ecowper]

My cousin is married to a man whose last name is Pincock …. Family reunions get interesting ….

[ecowper]

DaveD you’re gonna fit in just fine!

[DaveD]

I couldn't agree more that one should pass up no opportunity to use the word "membrane", whether insane or not. Ditto for "wainscotting", but that is an entirely separate conversation.

Membrane stays on!

Which leads to an ancillary question: Should I salt that side? I'm dry-brining the other side as we speak. Will the salt get through the membrane the way it does through poultry skin?

[Steve R.]

I would salt both sides. It may or may not get through the MEMBRANE, but you might as well season it up if you are going to be eating it, right?

[Huskee]

Salt=good, and salt=dirt cheap, so my vote too is salt it, even if you think you won't eat that side.

[Huskee]

And I agree, wainscotting is a fun nonsensical word for what it actually means.

[RolfTaylor]

Safeway near 7 corners used to have slabs of beef ribs frozen. I wish the still did as I just LOVE beef ribs.

As far as the membrane, I would leave it on as I do for pork (I am a lazy cook LOL)!

[Jfrosty27]

Leave it on. They will fall apart otherwise.

[Mr. Bones]

Leave On is Best.

[Troutman]

[Craigar]

I tell people, you have 3 choices: Frozen, The Beatles or The Eagles.

[bbqLuv]

Listen to words of wisdom
Let it grill, let it grill

[DaveD]

Leave On is Best.

So was Levon... Helm that is

[Mr. Bones]

No argument here, Brother!

[DaveD]

Had a peppy little cold front barrel through overnight and this morning, with rain showers pushing my fire-up time by about an hour... but they're in at 225F, membrane and all

PS, I noticed a couple patches of insufficient rub, got that fixed before I closed 'er up.

[RolfTaylor]

Had a peppy little cold front barrel through overnight and this morning, with rain showers pushing my fire-up time by about an hour... but they're in at 225F, membrane and all

PS, I noticed a couple patches of insufficient rub, got that fixed before I closed 'er up.

Awaiting a report on the final results!

[SheilaAnn]

On. Just read Meathead cookbook/bible and he said on.

[bbqLuv]

Okay, but where is the link for the quote?
You don't think I am smart enough to find it myself, do you?

[DaveD]

If you go to this link and scroll down to step 1 of the recipe, you see Meathead's admonition to leave the membrane on -- which I had already read, to be clear, was just wondering about the conflicting advice out there.

https://amazingribs.com/tested-recipes/beef-and-bison-recipes/smoked-texas-style-bbq-beef-ribs-recipe/

[bbqLuv]

DaveD Thanks, I followed the link, now I remember reading that.

[DaveD]

They came out so great! Best beef ribs either my wife or I have ever tasted. Gonna post in the SUWYC thread raht now.

[bbqLuv]

Puts a smile on my face to see SWMBO eating "Bone of My Bones".