I generally take it off. I like the char the ribs get on the bottom with flossing with membrane. The one on beef ribs is really thick.
Announcement
Collapse
No announcement yet.
That Darned Sheath
Collapse
X
-
Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
-
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
-
Club Member
- Aug 2017
- 7570
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
-
Most ribs I buy seem to have them removed. Even then I take the edge of a spoon and drag it up and down the bone side to rough up anything left for it to cook off better. I cooked like 40 racks for a party one time and I had to remove the memebrane during prepping before cooking. I must have missed doing a couple because when they came off the smoker and I was slicing them into 3 bone serving size I could certainly tell the ones I missed.
I can usually get the membrane off in one piece in one pull.
- Likes 1
Comment
-
Club Member
- Dec 2015
- 2443
- NE OK - South of Bonesy
-
Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
I find it a lot harder on St. Louis ribs. Maybe because of that extra bit of meat on the bone side, sometimes it's enough of a pain I just cut that strip of meat off, but I like to try to get the membrane off, and in that junction between the bones and the extra flap of meat, it is much harder to remove.
Am I doing something wrong?
Comment
-
The membrane (pleura) reflects onto the strip of meat (diaphragm). If you get it coming off the ribs, a little piece of it should also come off the "meat". There is no pleural membrane under or beyond the piece of diaphragm meat...
-
Yeah you are correct. I start it coming up with the tip of a butter knife then grab a wad of paper towel and use that to grip the membrane. It works like a charm but on St Louis ribs it tends to tear and leave a little a behind. I don't sweat it if there is just a little bit left...
-
Club Member
- Mar 2017
- 703
- Ellon, Aberdeenshire
-
I love beer, BBQ and rugby, just don't make me choose between them!
GMG Jim Bowie
ProQ Elite Smoker
Boomerang 3 Ring Burner
Fast Eddy Cookshack 120
Fast Eddy Cookshack 240
Hi there is also the possibility it was already gone / removed, that happens and can be confusing!
Comment
-
I've never had it take less than 5 minutes per rack. Very likely my technique is bad, but it's a war. Last time I forgot and there was definitely a difference. All the salt, sugar, and spice collected on it but didn't get to the meat. It was like licking the pudding off the foil lid of a snack pack. Get the flavor, but after that, there's nothing left of value.
If anyone has a technique pointer for removing it, I'd be happy to hear it. I think next time, I'll just try scoring it and see how that goes. Definitely sounds easier and faster.
Comment
-
Founding Member
- Aug 2014
- 2092
- Hays, KS
-
Green Mountain Grill - Jim Bowie
(I've never regretted having too much grate space).
Weber Genesis Gas grill
Weber Kettle grills x 2
I grab after elevating a small piece near the edge of the rack. I actually use a paring knife as I like the sharper tip to get under the sheath and elevate it. Then, like everyone else, I grab the sheath with paper towel and pull it off. I also have found if you initially go slowly and try to get as much of its entire width up before going along the rack that it works considerably better.
Good luck!
SP
- Likes 2
Comment
-
Glad I found this thread! I’ve struggled numerous times with Costco baby backs and resorted to what many of you have done, scoring between each bone. I never have a problem with their St. Louis style ribs though. The membrane is very easy to get hold of and remove (with a little grip assistance from paper toweling)!
Comment
-
Club Member
- Dec 2015
- 2443
- NE OK - South of Bonesy
-
Traeger BBQ124
Yoder YS480
Chargriller Duo gas/charcoal side-by side
Blackstone 36" griddle
Camp Chef Smoke Vault 24 propane smoker
*current project - 330 gallon offset stickburner in progress*
Personal firearms, home theater, home computing/networking, car audio enthusiast.
I usually use either my finger, or a butter knife, slide it under the membrane between two bones, and like mentioned above, try to work my finger gently underneath it across the rack to the other side. Once I get all the way across, I usually can work my finger lengthwise toward the end of the rack to free up a flap, then a paper towel to grab the free flap and it pulls right off, usually in one piece with babybacks.
St. Louis seems a bit harder to me, and getting down to the extra meat flap, sometimes it tears there, or if I try it again on that extra bonus meat, it'll tear the meat off, or shred it. Oh well.
Comment
Announcement
Collapse
No announcement yet.
Comment