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Beef ribs advice

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mrjwhit
mrjwhit Posts: 83
in Beef
Please forgive me if this was discussed before. I did my 1st rack of beef ribs this weekend. While preparing them I tried to pull the membrane off like with pork ribs. It wouldn't come off at all. I just cooked the rack with it on. How could I have gotten it off? Any suggestions? 
Large BGE as of Father's day '12 http://www.jwhit.com
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  • Dawnl
    Dawnl Posts: 252
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    The membrane has to be cut off, not an easy task, just watch your fingers. I did beef ribs this weekend also, indirect @ 225 - 250 using the 3-2-.5 method.  How did you cook yours?
    Ottawa Valley, Ontario
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  • Shiff
    Shiff Posts: 1,835
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    mrjwhit said:
    Please forgive me if this was discussed before. I did my 1st rack of beef ribs this weekend. While preparing them I tried to pull the membrane off like with pork ribs. It wouldn't come off at all. I just cooked the rack with it on. How could I have gotten it off? Any suggestions? 
    I use a butter knife and slide it under the membrane and wiggle it back and forth and the membrane  usually peels off.  You have to be careful but you don't need to use a sharp knife.
    Large BGE
    Barry, Lancaster, PA
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  • fishlessman
    fishlessman Posts: 32,756
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    with the big beef racks i gave up trying
    :)) its thick when cooked and i just eat around it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • CeeGeeW
    CeeGeeW Posts: 113
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    You could always ask the butcher to do it for you as well.  Taking it off is a must so you get all that seasoning goodness.
    Los Angeles, CA
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  • td66snrf
    td66snrf Posts: 1,822
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    Only the top layer, paper like membrane will pull off. If you're trying to pull off that whole membrane it isn't going to happen. I usually slide a paring knife between the "paper like" membrane and the thick white fatty membrane and using a paper towel pull it off.

     Hope this helps. TD

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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