Pork ribs, membrane on or off, current thinking?

[barelfly]

The rack I cooked Friday, I took it off. Sometimes I do, sometimes I don’t.

[Michael_in_TX]

Doing baby back ribs again tonight.....and the membrane shall remain on!

[mrteddyprincess]

I think I read somewhere that boiling the ribs helps loosen the membrane.

[Smoker_Boy]

We only cook baby backs.
I just score the hell out of the membrane in 3 directions.

[Sweaty Paul]

I remove them, however, given all of the recent discussions I may try leaving them on an upcoming cook.

[jayjordan]

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.

Ha! I did 3 racks of baby backs I bought at Costco for Independence Day. Spent a few minutes on the first rack trying to get the membrane off, gave up and went to second rack. Hmmm….there doesn’t seem to be a membrane on these racks of ribs.

[Panhead John]

Gee, that’s never happened to me before…..🙄

[Santamarina]

I’ve lost track of how many ribs I’ve bought at Costco, but I try to pull off the membrane on the first rib of a pack 100% of the time! 🤣

[HawkerXP]

Yup.

some have them removed and others don’t.

even in the same package. Just trying to keep us on our toes I figured.

[Donw]

Hadn’t in the past given it much thought. However this past weekend when I did a rack of St.Louis cut ribs I did a little experiment by cutting the rack in half and leaving the membrane on one half and removing it from other. In my, and my wife’s opinion, the half with the membrane removed was the better one with a better mouthfeel.
I have applied to the government for future funding of my research, but haven’t heard back yet.🙂

[Panhead John]

Don’t worry, if it involves the government, it shouldn’t take long at all!

[Draznnl]

That’s too close to science to qualify for any government grants.

[Mosca]

The racks I did on the 4th, I pulled the membrane. It’s not that hard, and I like the bite better.

[Ace]

I always remove the membrane from pork ribs so I can season the meat on both sides, however, I leave it on with beef ribs because I feel that it helps to keep the meat from falling completely off the bone during the cook. As I got a little older and started to lose some grip strength, I needed something more than a paper towel to hang on to the membrane. After some research I found a tool and a how-to YouTube video from Myron Mixon that helped me with that problem. It's basically a wide jaw pliers.

[drobinson]

I think it is only fair to ask the pig-------after all it is his membrane.