Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Membrane on ribs. Remove or not?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Membrane on ribs. Remove or not?

    (I searched and was surprised not to find a thread on this. If there is one and i missed it, please point me there)

    OK, so I have shared previously I am a lazy cook.

    I Have never removed the membrane on pork ribs. The vast majority of recipes call for its removal, though some say this is optional.

    My thoughts are that since most folks cook ribs bone side down, that it may actually help keep from over cooking and moisture loss. Also, rub does not stick on that side, and no real meat to form bark, so why bother.

    I will grab some popcorn and enjoy the discussion. Though ideally someone here has enough experience doing it both ways to make the case one way or the other. Unless you make a compelling case I will continue my lazy ways, LOL.

    #2
    Baby Back Maniac did a cook that tested this... https://www.youtube.com/watch?v=rlq8G2_o-ps

    Upshot? No real difference aside from the fact that the membranes don't cook away and so you have a little papery stuff left. No real difference to the quality of the ribs, though

    Comment


    • Troutman
      Troutman commented
      Editing a comment
      Although I do remove my membrane, that little papery stuff I used to like eating. It was all kind of crunchy.

    #3
    I remove it simply because I only cook one or two racks at once. If I had a commercial operation I doubt I'd take the time.

    Comment


      #4
      I always take off. Takes maybe 20 seconds and I always read to take it off. If someone would convince me otherwise I guess I would leave it on.

      Comment


      • bbqLuv
        bbqLuv commented
        Editing a comment
        I always remove the membrane. Easy enough. It is part of the trimming process. On pork Ribs that is. I turn spears into St. Louis and the scrap into snacks.
        It gives me a sense of power and control, I am the King of my Pit.

      • Razor
        Razor commented
        Editing a comment
        20 seconds? I’m getting better at it but, dang…

      #5
      I always remove it...have tried leaving it on but it seemed to get "harder" after cooking, wife "suggested" to ALWAYS remove it.

      Comment


        #6
        Firmly in the “remove it” camp here.

        Comment


          #7
          I remove it.

          Comment


            #8
            I’ve always removed it. We went to Snow’s BBQ, and they don’t remove it. They also moped, which I don’t do, but the ribs tasted good and weren’t dried out. So, I think I’ll give it a try on my next rib cook.

            Comment


              #9
              I almost never bother.

              Comment


              • bbqLuv
                bbqLuv commented
                Editing a comment
                Say it ain't so.

              • cgrover60
                cgrover60 commented
                Editing a comment
                +1

              • Troutman
                Troutman commented
                Editing a comment
                Oh Bones this is two disappointments in one day. Say it ain’t so, is the world going insane?

              #10
              I tried several times in the past to remove the membrane. Was seldom successful. For some reason it took me forever and was a big pain in the ass. I saw no difference myself in the taste, amount of smoke or texture and quit even trying. I haven’t removed the membrane in years.

              Comment


              • bbqLuv
                bbqLuv commented
                Editing a comment
                Texas is known for Beef, that may explain it.
                if I may, I suggest trying removing the membrane before drinking Lone Star Beer.

              • Panhead John
                Panhead John commented
                Editing a comment
                I tried butter knives, paring knives and pulling it with paper towels, nothing worked for me very well. Finally I just said screw it. I also don’t have as much patience as most people. And it’s well known here, I drink Coors Light. 😎

              • jfmorris
                jfmorris commented
                Editing a comment
                I'll film a video for you next time I do it. That said - if you are trying to remove it from Costco ribs... it may already be gone, causing you to fuss around to remove something that is already gone. First time I bought ribs at Costco, I fiddled with them for 10 minutes before I realized that it was already gone. The membrane you want to remove is pretty thick. There is a very very thin layer below that that you don't take off.

              #11
              nakid wibs are way more fun!

              Comment


                #12
                Take it off. Take it all off...

                Comment


                • bbqLuv
                  bbqLuv commented
                  Editing a comment
                  I agree, take it off, take it off, and don't forget the Skirt, also call the flap.
                  Last edited by bbqLuv; June 16, 2021, 08:44 PM.

                • Panhead John
                  Panhead John commented
                  Editing a comment
                  Thank you for changing that. bbqLuv 😉

                • bbqLuv
                  bbqLuv commented
                  Editing a comment
                  Welcome, got to keep it family-friendly. 😁

                #13
                I don't have a preference, but I remove it because my family thinks it's the way to go. Mostly because that's how I have always done it for them.

                Comment


                  #14
                  I remove. Takes a minute or so per rack. I usually do 1 or 2 racks so no big deal. Love to hear Meathead take.

                  Comment


                    #15
                    Remove it, in meatheads book it says to remove it

                    Comment

                    Announcement

                    Collapse
                    No announcement yet.
                    Working...
                    X
                    false
                    0
                    Guest
                    500
                    ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                    false
                    false
                    {"count":0,"link":"/forum/announcements/","debug":""}
                    Yes
                    Rubs Promo

                    Spotlight

                    These are not ads or paid placements. These are some of our favorite tools and toys.

                    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                    Use Our Links To Help Keep Us Alive

                    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                    Finally, A Great Portable Pellet Smoker

                    Green Mountain Grills Trek smoker

                    Green Mountain Grills Trek smoker

                    Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                    Click here to read our detailed review and to order


                    The Good-One Is A Superb Grill And A Superb Smoker All In One


                    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                    Click here to read ourcomplete review

                     

                    Comprehensive Temperature Magnet With 80+ Important Temps

                    Amazingribs.com temperature magnet
                    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                    Click here to order.


                    The Cool Kettle With The Hinged Hood We Always Wanted


                    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                    Click here for more about what makes this grill special


                    Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                    The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                    Click here to read our detailed review and to order


                    Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                    This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                    Click here to read our detailed review


                    The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                    kamado grill
                    Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                    Click here for our article on this exciting cooker