PERSISTENT SILVER SKIN

[fxsales1959]

hEY Y'ALL
picked up a slab of pretty meaty beef back ribs today . couldn't justify the dinos they had at $10.99/lb.
to prep for tomorrows smoke I did my SPg coating on the protein side. flipped them over to take a gander at the silver skin and it was tight and un cooperative. I seem to remember in a previous conversation that salting the back side of the slab might help coerse the membrane to ne removed.
What say ye?

 

[jcam222]

hEY Y'ALL
picked up a slab of pretty meaty beef back ribs today . couldn't justify the dinos they had at $10.99/lb.
to prep for tomorrows smoke I did my SPg coating on the protein side. flipped them over to take a gander at the silver skin and it was tight and un cooperative. I seem to remember in a previous conversation that salting the back side of the slab might help coerse the membrane to ne removed.
What say ye?

I’m in for the ride, I can say that on dino ribs I have just given up on removing it until post cook.

 

[SmokyMose]

I don't do a lot of beef ribs, but with any ribs I give the membrane a few tugs and if it doesn't pull off I just blow it off. No way am I going to salt it just for that.
Frankly I think the membrane just mostly goes away by the time it's done.
I don't use a lot of rub, so maybe that's why I don't care....
Also, pulling that membrane off sometimes pulls off meat.

 

[mike243]

Leaving it on helps hold moisture in imo, also there’s no meat on the back and I don’t eat bones

 

[TNJAKE]

I can get the membrane off beef backs pretty easily. Hard to impossible for me to get it off of plate/short ribs so I just leave it now. There isn't any meat on that side of the rib anyway

 

[noboundaries]

I leave it on and keep it pointed toward the heat source. No pan, of course. By the time the ribs are finished, it peels right off.

 

[Brokenhandle]

Almost all my rib cooks go hot and fast...haven't removed a membrane for a long time...can't say I can tell a difference

Ryan

 

[thirdeye]

On beef back ribs, I remove the membrane if it's there, because sometimes the processor has nicked it and removed it. I do the same on a rack of lamb ribs and pork loin ribs.

On Dino or Bronto plate ribs, I leave the membrane on because with all the pull-back during cooking, the bones might cook themselves out of the slab.

 

[GonnaSmoke]

I'm in the "leave it on" camp...

 

[SmokinAl]

I always leave it on any ribs. It peels right off when they are done & holds a lot of moisture in the ribs, IMHO!
Al