It’s not the end of the world if you leave it on, but I always take it off. I like to dry brine and rub all side of the ribs. Bonus points for ribs at Costco…they remove the membranes - at least they do on baby backs.
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The majority of my cooks are baby back ribs, and I take the membrane off whether I am hanging the ribs or laying them flat. Growing up, my Dad cooked spare ribs and left the membrane on. I enjoyed eating his ribs, but never particularly cared for the membrane because it always seemed to get in the way of getting the last morsel of meat off the bone.
Now days, my Dad enjoys eating my barbecue more than his own.Comment
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Honestly, I do miss film school sometimes. Please, indulge me...
I'd continue on, but this probably would all get a bit silly, as Monty Python would say.
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Of course, I thought I should take pictures of my experiment today so I can document the process and results but I didn’t.🙄 However, the verdict is in as of today, taking the membrane off one rack and leaving it on the other did not make much difference to me.
As with most experiments, more research is needed.Comment
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This was my finding, as well. I knew, of course, that I was doing an experiment, and I could 'tell' that the membrane was still in place on one rack and missing on the other. No other member of my household made a comment about any difference.Originally posted by synodog View Post
I've done this several times, sometimes even mentioning it to people and no one has ever complained.
Of course, usually they're so happy slobbering down my ribs, they wouldn't notice if Saddam Hussein's ghost lobbed a Scud missile into the backyard, but hey - it's good enough for me.
So do I leave it on or take it off?
Yes.
And no.
Or whatever.
Just depends on how I feel that day. I think I am leaning more and more to leaving it on. Especially when hanging ribs - though I rarely do this, as I have so many cookers, the drum isn't my favorite for this application.Comment
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Yes, I've done that, too. No difference. The people who say to leave the membrane for quality claim the membrane holds in fat, which is a good thing - like at Black's BBQ in Lockhart. He talks about this in their recent video - https://youtu.be/4ALvwdFPTqM?feature=shared&t=250 - at the 4 minute mark.
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I guess this thread was subliminally in my head. I just took the membrane off a rack of baby backs. So much easier than spares, that’s for sure. Niman Ranch. The rack is resting comfortably with a little salt as I type.Comment
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For a long time I took the membrane off of every rack of St. Louis ribs I smoked (I never get baby backs). Over the last year I switched to leaving the membrane on but scoring it and then removing it after the cook before eating. Now I have been sticking with that technique. IMHO the ribs are a little more moist and it’s really easy to pull the cooked membrane off after it’s been cooked.Comment
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I've always removed the membrane, I'm smoking 6 racks of S.L.s tomorrow, I'll remove the membrane on three of them.Comment
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There's a good man! Experimentation is the soul of progress! -
The ribs were great! I forgot to take pictures... I did four racks with my rub, and two with olive oil garlic oregano salt and cayenne. Couldn't really tell a difference between with or with out the membrane. Maybe now I can skip that pesky part of prep!
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I don't know the answer but if you go to a Q place and order ribs, did they take it off? A good Q place could go through a lot of racks a day. Do they hire membrane removal specialists. Safe to say the cooks aren't doing this. Maybe ask at the next visit to your favorite Q joint. For me, it depends on how many beers I've had. Safe to say membrane on. 🍺Comment
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Good idea Richie! I’ll try and remember this next visit. -
Panhead John your ability to remember is how many Coors Lite you had.
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I'll post more details when I post the cook photos in the SUWYC thread, but I decided to be bold and leave the membrane on both racks.
It made no difference. I nearly couldn't tell it was even there. In fact, I actually found it really tasty!
I guess I will be leaving it on from now on!Comment
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I know I'm chiming in late, but lately I just leave the membrane on.
I always used to remove it, but noticed that I can never get ALL of it off, especially with the ones that have that 'fold' about 3/4 of the way up. and after the cook, never noticed the difference between the 'braney ribs and the non-'braney ribs.
Two (well, three) main reasons for leaving them on for me:- I usually cook my ribs sous vide, rubbed, at ~150ºF for 24-36 hrs, then chill and smoke them later. This works best with my stochastic home schedule. Once sous-vided, the membrane seems to disappear (or at least tenderizes enough to seem so)
- If I am cooking the ribs low and slow in my WSM bullet, I'm usually hanging them to allow for a better rib:cu.ft ratio in the cooker. Once the ribs get near target temperature:
- If I have removed the membranes, I will often find the lower halves of them down at the bottom, while the upper halves swing merrily in the (smoky) breeze.
- If I have NOT removed the membranes, the ribs remain intact all through the cook. Mostly.
- Note, this is why I always cook in the WSM with the lower grate in place.
- If I'm working fast, and just end up doing the ribs in the Instant Pot (rubbed, with a little Liquid Smoke in there as well), when I take the ribs out of the Pot, most of the ribs will just 'pop' out and stay in the Pot if there is not membrane to hold them in. And that is just no fun at all.
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I always remove the membrane, unless I'm boiling the ribs.Comment
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