Pork spares, membrane on or off?

[jjdbike]

Hey folks,

I know when it comes to bbq, there are many variables including the specific cooker and personal preference. Like Harry Soo likes to say, everything in BBQ is an argument ending in a Jerry Springer fist fight.

I know most suggest removing the back membrane. I’m a big fan of Bradly Robinson of Chudds BBQ. He suggests leaving it on. He says if exposed to enough heat it crisps up well and is quite edible. He also says the membrane holds the fat on that underneath the membrane & confits the meat underneath & between the ribs. That makes sense to me, especially seeing the potential for ribs to dry out.

What are your thoughts?
JD

[Attjack]

I think it's a matter of preference. Personally, I take it off.

[Oak Smoke]

I remove the membrane and have only once had ribs that I didn’t like. I rubbed them the day before and they got mushy. None of that was caused by the membrane.I don’t even wrap mine and they aren’t dry. I’m not sure how much heat or for how long they have to cook to make the membrane crunchy instead of tough. This is of course just my opinion and not the only way to have great ribs

[Draznnl]

I always remove the membrane. It works for me and I haven’t had a problem with dryness. YMMV

[Old Glory]

Membrane off for me.

[rlozinak]

I take the membrane off

[Mosca]

I've done it both ways, and I have a strong preference for off. I've never noticed a problem with the fat on the back of the ribs with it removed, and I've gotten annoyed by membrane in my bites with it on. But there is no difference at all in the meat, the ribs themselves: strike against the confitting hypothesis.

The only reason to leave it on, IMO, it that it's easier. The more membranes you pull, the easier it gets. Now the only time I leave it on is when it just won't pull, and keeps tearing into little pieces. That's once a year or so.

[RichieB]

Take it off, all off.

[Jerod Broussard]

I prefer it of, but some people I cook far prefer it on, so I score the ever living chrud out of it especially in the thicker areas.

I also smoke 260+/-.

[Bad Hat BBQ]

Off
BUT I am not too picky about it, so if I get the majority off and I am happy...might just score the tough areas

[shify]

Personal preference but I personally always remove. Never heard anything about "confiting" or holding fat which frankly sounds like BS to me.
I find the membrane gets tough and makes eating the ribs more challenging and I don't find removing them all that difficult.

[FireMan]

I used to take it off all the time, used to. Lately I’m leavin it on. I don’t notice it in the eatin department & I saw somebody say there is no meat on the bottom of the Wibs anyways. So, I don’t give a rip & saves me from strugglin with the cotton pickin thing. Less work, mo fun!

[Spinaker]

I take the membrane off if it is easy to do. If not, I just leave it on. It also depends on who I am feeding as well. If they tend to be picky, I remove it.

[FireMan]

Yes, picky, picky, picky, you take care of them first. 👍

[Purc]

Depends, if I am hanging the rack, I leave it on, if I am laying the rack flat on the grate, I take it off.

[Steve R.]

I was scrolling down to say the exact same thing.

[JLR]

That’s interesting. Why the difference? I’ve never hung ribs.

[Purc]

JLR I think the membrane helps to hold the rack of ribs on the hooks.

BTW, since having the Bronco, I prefer ribs hung vs laid flat on either the Bronco or the Weber kettle with the SnS. I have never used a rib rack.

[mrteddyprincess]

I can't find the link, but Panhead John posted a link to Amazon where you can buy a roll of rib membrane with adhesive just in case you buy a rack of ribs that have already had the membrane removed. Then you can put the membrane back on before you cook. And I'm totally joking, and in general, I'm in the remove-the-membrane crowd in life.

[Panhead John]

It works great too Teddy! Just don’t use too much adhesive…….

[Jared49]

Wouldn’t black gorilla tape accomplish the “sam-ting”??