I usually buy Smithfield back loin ribs. Membrane comes off fairly easy on most racks. I just bought some ribs at Costco, not Smithfield, and had to scrape the membrane off. Thinking they were either too old or from old pig. Any thoughts will help.
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Getting the membrane off ribs.
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Most of the baby/loin back ribs from Costco already have the membrane removed. That's why you had trouble removing it in a single piece - it was already gone. I had that same trouble myself first time I got some of those.
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I Have Heard Of A Fish Skinner Being Used To Remove Rib Membraneâ—ï¸â“â—ï¸ Does Anyone Have Anyone Have Additional Info, Source, Price Etc â“
Thanks, From A Backyard Cremator In Fargo ND, Dan
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Still have to get it started. Once started, you can pull it with anything. Paper towel works as well as a fish skinner. OK if you already have one bit wouldn’t buy one just for this!!!
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HorseDoctor yes a paper towel works great. I'll get it started at one of the end rib bones using the handle of a fork or spoon.
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I use the Smithfield loin back ribs almost exclusively nice and meaty. They already have the membrane removed. I still like to take the edge of a spoon and scrape the back side and rough it up a bit so things cook off better. It would also help with rub penetration I would imagine but i don't apply rub to the back side of my ribs.
That being said I can usually pull membranes off pretty easily using the paper towel trick that i'm guessing we have all seen.
Beef ribs now that's a bit more of a struggle.
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I learned here that if it's super hard to remove it's likely gone already. This knowledge has helped me avoid a lot of frustration, and led me to find peace within.
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I like to use a Phillips screwdriver to pry the membrane up. Then it is just a pull or two holding on with a paper towel.Last edited by LA Pork Butt; July 22, 2018, 04:20 PM.
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Costco's cryovac packaged BB's already have the tough membrane removed, you don't need to remove the thinner second membrane. If you see fresh ones (not cryovaced) that they have boned off the loin to make boneless pork loins, sometimes I've had them removed and sometimes not. Their St. Louis style don't have the membrane removed.
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