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Remove The Membrane or Not? - Page 2

post #21 of 29
Thread Starter 
Quote:
Originally Posted by gwschenk View Post
 

Rookie question: What's the easiest way to remove it?

I usually work a corner off at the laeger end of the ribs and then when there is enough to grab I use a paper towel to grip and rip.

It's easier on baby backs than spare ribs

post #22 of 29
Thread Starter 
Quote:
Originally Posted by FWIsmoker View Post
 

The way i cook ribs there is no sign of it after it's cooked.  I don't even remember the last time i pulled one so it's a moot point. 

I find that hard to believe!!!!!

post #23 of 29

great post 

post #24 of 29
Quote:
Originally Posted by Tumbleweed1 View Post
 

Use a paper towel & you get a better hold of it & life is much easier.

 

TW

I have heard that but i never get that good a hold of it as i do with my fingers.

 

phatbac (Aaron)

post #25 of 29
Quote:
Originally Posted by jwg299 View Post

I find that hard to believe!!!!!
I don't think he'd lie about something as trivial as the membrane on a rack of ribs. If I remember correctly he does ribs at high temps, pretty much incinerating the membrane.
FWIW, I always just remove the membrane. It's just something I've always done. Can't think if I've ever tried leaving it on, maybe I have. Maybe I've gotten lucky over the years, but it's never taken more than 20-30 seconds to pull a membrane, so I don't even really think about it.
post #26 of 29
Thread Starter 
Quote:
Originally Posted by Mdboatbum View Post
 
Quote:
Originally Posted by jwg299 View Post

I find that hard to believe!!!!!
I don't think he'd lie about something as trivial as the membrane on a rack of ribs. If I remember correctly he does ribs at high temps, pretty much incinerating the membrane.
FWIW, I always just remove the membrane. It's just something I've always done. Can't think if I've ever tried leaving it on, maybe I have. Maybe I've gotten lucky over the years, but it's never taken more than 20-30 seconds to pull a membrane, so I don't even really think about it.

I'm not saying he's lying, I'm saying I find it hard to not notice the membrane when eating them if you're use to eating them without the membrane on.

Now if you don't know the difference a person may think nothing of it, but im sure i can tell the difference.

post #27 of 29

jwg--great article!!  :points:

 

Personally, I like to remove the membrane, but if I get a really uncooperative rack, I just smoke it as is.

 

Gary

post #28 of 29
Quote:
Originally Posted by jwg299 View Post
 

I find that hard to believe!!!!!

Don't know what to tell ya.  I do believe it depends on the cooking method somewhat.  If I was cooking them in a cabinet smoker, electric smoker or even a wsm i'd probably remove it.   

 

I do score the membrane and coat with olive oil prior to putting on the rub but times I forgot to score it I haven't seen any sign of it.   My ribs are always cooked with good direct heat, and often much higher temps then most folks are comfortable with. 

post #29 of 29

In my experience I have learned at least a couple of things:

 

1. I prefer the membrane off.

2. It is impossible to remove the membrane if a kindly meat cutter has already done so.

 

Good luck and good smoking.

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