Is there a membrane on my ribs?

Unknown

Hey Guys,
I am trying to get my rub on my ribs, but I can't tell if the membrane has already been taken off or if there is still one present. I have never done ribs and hope to get these on the egg soon. If anyone can give any advice I would be grateful.
I haven't posted on the form in several months and I forget how to put a picture on here. I can email a picture of my ribs to someone. or if someone wants to try and give me a briefing on posting pictures, then I will try that.
Thanks,
Barrett

Sundown

Should be pretty easy to figure out. Are the back of the ribs shiny and silvery looking? If so, you have membrane on your ribs.

Mike in Abita

Copy and paste the IMG code from PB. No other links are necesssary. Just paste into the body of your message.

I have four slabs of babybacks on right now. They are "Swift Premium" brand. They had the membrane on.

Firestarter21

They are a bit shiny, but there is no defined section to get a hold of. I watched the video that Phil posted last week on ribs and it looked like he had a obvious layer there to grab and pull. Should there be anything on top of the bone, when the ribs are rib side up. Should you be able to touch the bone directly? It is kind of shiny but not that bad.

Firestarter21

Is PB photo bucket?

Mike in Abita

Yes

Richard Fl

I take a filet knife and very carefully slip under the membrane in the center edge of the slab. Slowly lift until i can wiggle a finger under it and then get so I can touch my fingers on ends. A paper towel helps to hold onto the membrane. Someone posted a picture of this method awhile back. Great idea.

Chef in the Making

I use the point of a pair knife to get under the membrane of the 1st bone just enoug to get a grip and the use a papertowel to pull off.

FlaPoolman

AZRP posted that but I can't find it. Works great but I use a butter knife.

Pat

Rick's Tropical Delight

click this for photo posting tips

Firestarter21

This is a test to put a photo on here....
Also note if I have have a membrane please, if a photo comes thru.

Mike in Abita

If your ribs were Cry-o-vaced then they have the membrane intact. Start in the middle of the slab and work your finger inbetween two ribs and slowely pick at the membrane. It should separate and then work you way out to the ends.

If it is shiny then it is on there, if it has striations on it, it is removed.

Mike in Abita

You have membrane on that one.

Firestarter21

Thanks all, I think I need to put on my pointy hat and go sit in a corner. Sorry for the extremely novice question.....never done ribs, didn't grow up eating them, even though I am an Atlanta native. I learned a lot this morning and appreciate everyones help. I will take photos as the ribs progress and the end result and try to post tonight.
Thanks,
Barrett

Mike in Abita

Leave the hat in the corner. Get those ribs on the cooker and ask all the questions you want. We all started the same way. :cheer:

AZRP

Slip you thumb and fore finger under the membrane in the center of the ribs.


Do the same with your other hand and begin tugging outward.


Continue pulling outward to remove the membrane. -RP

Richard Fl

We knew you were around. Great method. How are the other 465 #'s of sausage coming? LOL

AZRP

Its all in the freezer, we'll be taking some to Waldorf. -RP

Rascal

I think that often times the membrane develops differently (perhaps due to the animal's age, diet, etc). Sometimes it comes off easily while at others it's enough to make a butcher cuss! Enjoy your ribs! 8 - )