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Beef Rib Membrane

post #1 of 4
Thread Starter 

Hey all,

 

I am going to be cooking beef back ribs again soon and up to date, I have not been able to get the membrane to separate from the fat. I have heard that if you let the ribs come to room temperature that it will help. I've heard use a paper towel like pork ribs and I even have a pair of skinning pliers but, no matter what I do, I just cannot get the membrane off. Does anyone have any tried and true tips to get that darn thing off or do I just try to cut it off with a bit of fat? 

 

Thanks...usa.gif

post #2 of 4

Get a dull knife under it in the middle. then go to pulling.

David

post #3 of 4

Just a thought, everytime I have ever pulled that beef membrane when my ribs are done like I like, they are not on the bone. It usually cooks well enough for me to eat but as you know has no flavor. I figure with three sides open to spices no thicker than the beef ribs are, I can afford to leave that membrane on my beef ribs.

 

<shrugs>

 

Just my opinion and we all know what opinions are like, right?

post #4 of 4
Quote:
Originally Posted by themule69 View Post

Get a dull knife under it in the middle. then go to pulling.
David


Dotti what David said...
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