Ribs and removing membrane

Discussion in 'Pork' started by james1nc, Apr 17, 2014.

  1. Would like to know how many people remove the membrane on ribs ? I personally never do it anymore, Years ago I cooked about bunch of ribs and had friends over, half I removed the membrane the other half I did not . I did half in a sweet sauce and the rest in a little more spicy sauce. I ask my friends grade these on tenderness and flavor and see which one they liked the best . Little did they know I was actually testing to see if they could tell a difference with the membrane left on. Little to my surprise no one noticed the membrane being left on. The only negative feed back I  got was the spicy lovers thought the sweet sauce was too sweet and the sweet lovers thought spicy was too spicy. So all in all my test was a success.  Before someone ask half of each kind was removed.
     
  2. paulyetter

    paulyetter Fire Starter

    I take membrane off all ours
     
  3. alblancher

    alblancher Master of the Pit Group Lead OTBS Member

    Removing the membrane is so easy to do and I believe it helps the rub penetrate into the meat so I still do it.  I have eaten some pretty tough ribs with the membrane but I think the problem was more with the cook then the membrane.
     
  4. link

    link Smoking Fanatic SMF Premier Member

    In my opinion it is a small step that does not take me very much time so I always remove it.
     
  5. I agree is it a small simple task but one over the years I feel like it don't need to be done if your cooking slow .
     
  6. I take the membrane off my ribs too. As easy as it is I don't give it a 2nd thought plus as Al said, it seems to let the rub do a better job...
     
  7. little smokey

    little smokey Smoking Fanatic

    agreed!
     
  8. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I always remove it on SLCs, but it would not come off the last beef ribs I smoked. My wife likes the beefies to fall off the bone so the membrane was tender by the time they were done.
     
  9. smokerjim

    smokerjim Meat Mopper

    i've done them both ways and didn't see much difference.but as the others said it's so easy to take off i usually always just take it off.
     
  10. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    When I first started cooking ribs I didn't bother however after 2 or 3 American friends commented that I had not I then started. Now I always remove the membrane as it just takes a few seconds and I now think it makes a significant difference. I think removing it helps the flavour of the rub to penetrate more effectively too.
     
  11. It is a judgement call for sure.  I don't do it, but I'm weird in that I like to eat that membrane.  

    Momma always said, 'Waste not, want not...'

    IMHO cooking them low and slow will put flavor into the meat regardless if there's a membrane on it or not.

    HTRN
     
  12. brooksy

    brooksy Master of the Pit

    Always have and always will take off the membrane!
     
  13. I agree. I always remove it.
     
  14. bhelton

    bhelton Smoke Blower

    I also remove it.
     
  15. I get my st louis cuts from costco, and when removing membrane it seems so difficult and so little. Does anybody else have thus problem or am i doing it wrong. I tried everything from a spoon to towel. Will take pics next time i cookem up. Was just curious if maybe they would be different then say from a butcher.
     
  16. chef willie

    chef willie Master of the Pit OTBS Member

    I may be incorrect as far as the ST. Louis ribs are concerned but I do know Costco removes the membrane on their BB's. It's quite possible they remove it, or as much as they can, on the others as well.....Willie
     
  17. chef willie

    chef willie Master of the Pit OTBS Member

    Well, I never used to but got into the habit of yanking it off for rub/smoke penetration. It could be one of those things that people just do 'cuse they always have done it. That membrane is pretty tuff and as I age up some I wonder about the digestibility of such things sometimes. I see the pros on Pit Masters do it so there must be something to it as far as judging goes?......Willie
     
  18. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I've discovered that when I leave the membrane on SLCs and smoke the ribs bone side down (toward the fire on my WSM) for 6 hours at 225-235, the membrane becomes paper thin and peels off in about a second.
     
  19. Thats what i was thinking costco did it terms of slight trimming...just didnt kno if it was me or not. Bc u commonly see these long wide membranes being pulled ya know
     
  20. Thanks willie
     

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