When prepping the ribs for smoking, I know you have to yank off the membrane thats on the bone side of the ribs. Now, what I'm having a hard time with is getting the membrane away from that flap of meat on the bone side (runs diagonally across the bones), and the membrane just above it. any tips on how to get rid of the membrane? or should I just be happy with being able to get most of it and be done?
post #1 of 21
7/7/07 at 1:55pm