rib membrane removal

bxl4

Newbie

Original poster

Feb 15, 2008

1

10

Bainbridge Island, WA

• Jun 20, 2008

• #1

Does anyone have any tricks for making the removal of the membrane on the back side of beef ribs (especially) easier to remove? I know everyone says "lift the edge with a sharp object and peel it away by holding it with a kitchen towel or paper towel."

Well, that never works as easy as it sounds for me. The membrane either slips out of my grip or breaks or tears off in a partial layer or something. It feels like I'm spending as much time removing membrane as I am in doing all of my other prep combined.

Would brining or a hot water rinse or something else make this faster and easier? I love the flavor I'm getting from my ribs but this part of the prep is holding me back from cooking them more often.

Thanks for your wisdom.

Bill

 

daddio

Meat Mopper

May 21, 2007

270

10

mississippi

• Jun 20, 2008

• #2

i use a dull butter knife and then pull with paper towels always works good for me work your knife up under there a bit to loosen it up,also heard of people using catfish skinning plyers.

 

yankeerob

Meat Mopper

Jun 9, 2008

231

10

Colchester, VT

• Jun 20, 2008

• #3

I start on the smaller side using a sharp pareing knife. Slip it under the bone to the other side then bend the knife up with a good hold on the ribs. That will give you a flap to work with. Get your paper towel and grab that flap, then SLOWLY peel. If it starts splitting then stop and use your knife to make it whole again but cutting the part on the meat.

Whole operation should only take 2 mins.

-rob

BTW, NEVER brine ribs. Meat will be mushy

 

blacklab

Master of the Pit

SMF Premier Member

Jan 12, 2008

1,040

44

Battleground Wa

• Jun 20, 2008

• #4

I'll take a oyster knife underneath the middle rib work it till you can get two fingers under it and pull. Paper towels help alot for your grip if it's in peices. gl hope it helps

 

master_dman

Meat Mopper

Mar 12, 2008

242

10

Omaha, Ne

• Jun 20, 2008

• #5

I've only done ribs a couple times so far.. but I must be getting really lucky.

I've had no problem whatsoever. Just put a knife between the membrane and a rib to loosen it up a bit, and pull it right off.

The entire membrane came off every time, with my bare fingers.

 

cinnamonkc

Smoking Fanatic

OTBS Member

Mar 7, 2008

803

52

New Hampshire

• Jun 20, 2008

• #6

Paper towels for sure!! I was losing the battle until I started using the towels for the grip!

 

geek with fire

Master of the Pit

OTBS Member

Aug 5, 2007

1,089

17

Rural out-skirts of Sedalia, MO

• Jun 20, 2008

• #7

You can also dust the membrane a bit with some table salt. That helps add something to your grip as well.

 

reddog

Fire Starter

Jan 22, 2008

67

10

Charlotte NC

• Jun 20, 2008

• #8

Josh that a great idea! I like beef over pork but the beef membrane is tuff. I use a fork, phillips screwdriver and work like h***. This past fathers day I smoke 2 racks and work the membrane down to the meat between the bones. I think this helped with the smoke, rub and mop get to the meat.

There seams to be 2 layers of membrane one removes o.k the second really takes the work.

 

sl2w0

Newbie

Apr 19, 2008

25

10

Eastern Shore, MD

• Jun 22, 2008

• #9

I had the same problem with my beef ribs, that second layer you mentioned was almost impossoble to remove.

 

erain

Master of the Pit

OTBS Member

SMF Premier Member

Feb 2, 2008

2,678

30

cental minnesota

• Jun 22, 2008

• #10

i idnt know about a second membrane, i did some beef ribs a cuple weeks back and removed membrand which had to work it a bit but it stripped rite off once u got a hold of it. anyway they turnt out great except..... dang i thought i removed the membrane. almost like there still was a thin one there. aside from that they were geat. next time i gonna have to see about that second membrane and try to remove it.

 

earache_my_eye

Smoking Fanatic

OTBS Member

Feb 22, 2008

786

10

waaayyyy Northern IOWA

• Jun 22, 2008

• #11

There is only one membrane that is removable one either pork or beef ribs. For the most part, it should come off in one piece.....it doesn't ALWAYS work that way though. Have to pay close attention because sometimes the membrane is already removed when you buy your ribs. If all you can get off them is tiny little slivers of membrane, then it has already been removed, and you are trying to remove the connective tissue that holds everything together. As stated earlier....a couple minutes (or less) is all you should have to spend on removing the membrane.

Oh, and, I just use my fingers most times.....sometimes a butter knife.

L8r,
Eric

 

seboke

Master of the Pit

OTBS Member

SMF Premier Member

Aug 11, 2007

1,528

11

Tampa Bay, FL

• Jun 22, 2008

• #12

I now use the handle end of a soup spoon after pushing the butter knife through the membrane almost every time. Also have no problems using paper towels for grip..

 

supervman

Smoking Fanatic

May 25, 2008

926

11

Minnesota

• Jul 25, 2008

• #13

I scored huge today. Got Hormel Pork Baby Backs for 99 cents a pound.
Bought all he had.
Bout 22 lbs but hey it's 22 lbs more than yesterday ! :)

Basically they were half racks with some meaty end sort of pieces. Some membranes gone and some on.

One was tough as all get out to get off.

I started with a boning knife then used a clam knife (more flexible than oyster) and a paper towel. It was work but worth it. Got em in some rub and smokin tomorrow.

Can't wait.