I love my fellow members but, in this case, they are all wrong. Leave it on. Leave it all on. The top BBQ places in Texas all leave it on - my guess is that if that didn’t work, their customers would vote with their boots. I’ve done it both ways and no one I’ve served who would or wouldn’t know the difference has ever commented on it. If there is a distinction with no difference, it isn’t a true distinction.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I love my fellow members, but in this case, if they say leave it on, they are wrong! . Take it off. Take it ALL off!
That is, assuming we are talking pork ribs, which we are. It cooks into a papery/plastic like membrane that you can't really eat, and to me, detracts from the eating experience, not to mention no sauce or rub on the bottom side of the ribs really can be consumed if you leave it on.
Beef ribs - leave it on. Pork ribs, take it off. Doesn't matter what the top BBQ places are doing, if they are doing it wrong...
Honestly, maybe its just because I've done it so many times, but it takes maybe 30 to 60 seconds tops, per slab of ribs, if that, to grab the corner of the membrane and pull it off, while prepping them. Why wouldn't you want to do it? Now, if you are trying to pull it off after it was already removed, like on some of the ribs from Costco, you will have trouble grabbing it to pull it off. I did that to myself one time with some SLS cut ribs from Costco, before I had a "DOH!" moment and realized there WAS no membrane to pull off.
It’s just not my experience that having a membrane on has those ill effects you describe. After all, the ribs are almost aways sliced before serving, so that gnarly membrane experience isn’t a real thing.
I suspect the real reason is as set forth in your last paragraph, which is essentially that you do it because you have always done it. I do think this may fall into the BBQ-myth category. There is one good reason to do it in my mind and that is, do it because you like ripping it off.
Rob whatever actually I haven’t always done it. I smoked ribs - mostly baby back - on my offset with the membrane on from around 1992 until maybe 2004 or so, when I got a copy of the Barbecue Bible and first saw Raichlen or someone on tv remove the membrane. Did we enjoy the ribs before that time? Sure, but we found them more enjoyable without…
jjdbike "Everything in BBQ is an argument ending in a Jerry Springer fistfight." Are you trying to cause trouble: hate and discontent on the Amazing Ribs?
To prevent any discord, I tell you everything, I don't remove the membrane off of country-style pork ribs.
OFF with the membrane is my vote. I never leave them on, I want lite rub on both sides of my spare ribs and possibly scrape a little fat away if needed under that membrane.
I usually remove the membrane. Last rib cook was three racks of baby backs. I decided not to remove them so I scored them. The ribs turned out really well even by my self critical standards. The guests loved them and I didn’t even notice the membranes when I ate the ribs. The moral of this story- if you don’t remove them be sure to score them well.
I usually remove the membrane. However, sometimes the remove doesn't go very well so I say screw it and leave it on. I don't really see too much difference leaving it on and removing it. I might try scoring it the next time.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
3-pkg of Collapsible Prep Tubs
Junior, Original, Xtra Lg. SS D. Norcross
Complete set (Tx PJ!) Wusthof Knives n block.
Dalstrong:
Phantom Series Paring knife
Shogun SeriesX 6" Chef knife
Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Right, I noticed a number of years back, Costco ribs were sans membrane. I don't think that's the case anymore, at least not all the time. Haven't done too many ribs from there lately, though.
On pork ribs I always remove it. Now I almost always wrap with meat side down and add just a little sauce to the bone side to keep that side moist while wrapped. It works for us and my wife and family have been really happy with the results.
I always leave the membrane on beef ribs because that will keep it together when you lift the finished product.
I don't know anyone personally in competition that leaves it on. I think that tells you something. It is easy to remove. That being said, I have never left it on to see the difference, maybe I should do that for a side by side.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
. Take it off. Take it ALL off!
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