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    beef ribs

    It is probably in here somewhere...Do you pull the membrane or leave it in place?

    #2
    I do not remove the membrane. Keeps the meat intact.

    Comment


      #3
      I leave it on too.

      Comment


        #4
        For beef, plate, ribs I leave it on.
        For pork, spare and baby backs I remove it.

        Comment


          #5
          I've started removing it from beef ribs also. It cooks up tough, has to block even S&P and not that hard to remove.

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            #6
            I have only done short ribs. I leave the Membrane, trim the fat to 1/4”.Sometimes if there is no fat there is a bit of silver skin which I will also remove.

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            • holehogg
              holehogg commented
              Editing a comment
              ??? only done short ribs what about your rainy rib day.

            • Pirate Scott
              Pirate Scott commented
              Editing a comment
              holehogg I thought he was referring to beef only. Yes I remove it from all pork ribs.

            #7
            Short rib plates, leave it on to keep the bones from pulling away (unless you want that to happen). Beef back ribs I take it off like pork ribs, it is tough and inedible.

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              #8
              I take it off. Don’t care if the bone falls off not planning on eating the bone anyway.

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