Peeling the membrane from pork spare ribs..... MONEY shot......

Discussion in 'Pork' started by daveomak, Feb 7, 2015.

  1. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    There was a discussion going the last couple days about peeling the membrane......   Well, yesterday was prep the ribs for today's smoke......

    Spare ribs.....

    Run hot water over the membrane.....   A tea kettle with hot water works faster to soften the "glue" that holds the membrane......

    Took me about 15 seconds to peel the membrane off in one piece leaving a clean rack.....

    ..... Season ......

    .... Wrap in plastic overnight .....

    .... Drying the surface for the all important pellicle to hold in the moisture ....

    .... Pitmasters Choice Pellets today for a 5 hour smoke .....

    ...  Up the temp to 190 to cook for about 6 more hours .....

    Bride's making baked sweet potato chips and twice deep fried, white potato fries...

    Normally I smoke stuff on Todd's Q-Matz but today was "Lets try bacon hangers".....

    crazymoon likes this.
  2. icyhot

    icyhot Smoking Fanatic

    Great looking smoke. Going to be one tasty meal.
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Dave, thanks , I will try that on the next ribs. Sometimes I just can't get the membrane off without a big hassle?
  4. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I dont know why people have a hard time.

    Just get under it some, grab with a paper towel and pull.

    Works every time.
  5. Nice looking ribs, I'll be thay are going to be good, can't wait to see more

  6. This looks like something neat that I'll need to try and pass this on to my son. Thanks for the idea..

    "twice deep fried, white potato fries..." She knows how to cook. I read this in a Herters Cookbook years ago...

  7. smokeraiser

    smokeraiser Fire Starter

    Missed the paper towel step last time I tried. Very slippery to grip. I didn't know about using warm/hot water either.
  8. Never tried the hot water thing,  Learn something new on here every day

  9. fwismoker

    fwismoker Master of the Pit

    I don't know why people always pull it, scored and direct heat I see no sign of it...granted for some cookers I'd recommend it.
  10. I said before if you go to a BBQ restaurant and buy ribs they have the membrane on, They don't have time to do that much prep

  11. smokeraiser

    smokeraiser Fire Starter

    Does it make a difference then?
  12. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yes it will make a difference.  Depends on the type of smoker.

    Mini, UDS and other direct cookers will melt it off.

    MES and others wont.
  13. susieqz

    susieqz Smoking Fanatic

    i know that to make chinese ribs they have to be hung like that.

    please let us know if there's any taste or texture  doing regular ribs that way, instead of laying them on the rack.
  14. fwismoker

    fwismoker Master of the Pit

    they'll get less char not on the rack from my comparisons and I cook on the UDS
  15. susieqz

    susieqz Smoking Fanatic

    um, is that good or bad?
  16. fwismoker

    fwismoker Master of the Pit

    Indifferent imo, plus some foil although I don't anymore
  17. susieqz

    susieqz Smoking Fanatic

    so, they just look cooler?

    well, i found some hangers at amazon for $5, so i ordered them.

    well, chinese ribs might be a fun project.
  18. venture

    venture Smoking Guru OTBS Member


    I wish I could credit the forum member who posted up the hot water trick years back.

    I had serious doubts?

    Now I do it every time!

    Good luck and good smoking.
  19. danmcg

    danmcg Master of the Pit OTBS Member SMF Premier Member

    The hot water trick is a first for me also, learn something new every day here.
    Them ribs got to be about done Dave, Ya got any Q-view to share?
  20. susieqz

    susieqz Smoking Fanatic

    yeah. time to wake up, dave. lemme see.

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