Rib Membrane: on, off, scored?

[jjdbike]

Hello folks,
Let's talk about pork rib membranes. I know that on Dino beef ribs we leave them on because it holds them together. I originally learned to remove the membrane on pork ribs because it was a little chewy and would pull off when I bit it. Just watched a master class W/ Jeremey Yoder. He left the membrane on and scored it. He said it helps hold in moisture. He said it helps hold in that thin layer of fat and protects the meat from losing moisture.
What are you thoughts on this?
Thanks in advance!
JD

[Draznnl]

I've always removed the membrane on pork ribs. Of course, that's because everything I've ever read or seen says that you're supposed to. I suppose it's time for an experiment. Thanks for volunteering to be the guinea pig. Let us know how they turn out.

[GolfGeezer]

Removing helps your rub get to the meat on the underside. Not a big plus, but I think it enhances the flavor and salt absorption.

[STEbbq]

I have mostly given up on rubbing the underside (the small baby backs may be why) as it basically seems like I am dumping a ton of rub on mostly bone. I will dry brine it though.

[jjdbike]

He also simply used S & P, & Lowrys. He did them at 200 for 2 hours. Then raised fire to 250 and sprayed w/ Waygu beef tallow to keep moist. Then after an hour or so (not sure about the time here), he wrapped in smoked tallow and raised temp to 275 - 300 and cooked another hour.
Thoughts?
JD

[STEbbq]

I mean, that sounds very much identical to the 2-1-1 approach for baby backs. I think the fiddling with the temp is overkill and just aim for 225-250 for the entire cook which his approach averages out to anyway.

[STEbbq]

See this for example. It is what I mostly follow except I do more 2-1-1 and my baby backs are done between 3.5 and 4 hours.

https://amazingribs.com/tested-recipes/pork-ribs-recipes/competition-ribs-recipe-and-award-winning-tricks/

[realdocBBQ]

Sounds like they'd be way overcooked to me

[STEbbq]

I usually try to remove it all and am not successful a good percentage of the time. I then score the rest. I am glad to know others score it because now I can use that as an excuse for my original failure. But, honestly, I don’t know why anyone would want to keep it on especially if you’ve eaten a lot of ribs. You definitely notice when you have forgotten to remove it.

[HawkerXP]

Another one who removes from pork. if it's even there.

[realdocBBQ]

Some of the ones I get, particularly in the Costco 3 packs, the membrane has been removed already.

[Jfrosty27]

Off. Always off. The membrane becomes way to tough and chewy for my liking.

[Purc]

When I hang ribs, I leave it on. When I lay them flat on the grate, I pull it off or at least score it. I don't mind the membrane, but then again, I always eat the skin on both fish and baked potatoes.

[Willy]

Captain Kangaroo! Good one!

[captainlee]

Always off, last rack I couldn't believe how thick it was. Try to start removing it from the middle of the rack on one of the edges.

[Oak Smoke]

I’m old, a creature of habit, and opinionated. My habit is to pull all the membrane off because it’s just one more quick step after I trim the flap off the back. My opinion is the aforementioned process of doing temp changes and several applications of this and that plus wrapping is just gilding the lily. Trim your ribs, pull the membrane, rub with your favorite rub, put them on to smoke at somewhere between 250 F and 275 F, and let them ride until probe tender. At that point you can sauce, glaze, or pull your ribs off the pit as they are and enjoy. Of course that’s just my opinion and habit.

[Andrrr]

Off

[Alan Brice]

Lately I get my BB fr Costco n the membrane is already gone.

[realdocBBQ]

Mine are usually, too, in those Costco 3 packs.

[Santamarina]

Yep, every BB I’ve bought from Costco already has the membrane removed…thankfully.

[shify]

Always remove membrane. Any time it is left on, it’s detracts from the experience. At best it makes it a tougher bite thru and at worst it’s a papery texture on your ribs

Any idea that it keeps in moisture is one of those old wives tale that sadly never goes away (like searing seals in juices). This goes double if you are scoring it.

[STEbbq]

Agreed. Kinda surprised Jeremy is suggesting this to be honest.

[KimO]

Always off.

[Sweaty Paul]

I pull the membrane off. Don’t like the texture if I don’t. Think Jeremy doing more for not a ton of benefit (although I can’t say for certain as I’ve never tested it). Additionally, I let my ribs cook nekkid throughout.