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babyback ribs

Mark BackerMark Backer Posts: 1,018
edited 2:51AM in EggHead Forum
Please do not mock me for the following question: [p]I know that regular slabs of ribs have removable membranes, but is there a removable membrane on babyback ribs?[p]Thanks,[p]Mark

Comments

  • Mark Backer,
    Yes.

  • SigmoreSigmore Posts: 621
    Mark Backer, who are you and what have you done with Mark Backer?

  • Mark Backer,
    There is. But a lot of times when I buy singles from Hormel the membrane has already been removed.[p]CWM

  • yaByaB Posts: 137
    Mark Backer,
    Indeed there is a membrane, but in my experience so far with ribs of any kind, calling it "removable" is a stretch. [p]I still go through the motions, but I've had zero success in getting it to neatly peel off in a single sheet like some people describe, or even many little sheets. More like scraps here and there. I peel off what I can, and don't sweat the rest.[p]Bob

  • Mark Backer,[p]there is. it's relatively easy to remove. I usually dig under with either a boning knife or my finger (usually the finger) and once you get hold, pull to either side to remove. [p]I think removing it makes a big difference on the baby backs.[p]p.s. wow, surprised to be giving YOU a suggestion. Thanks for all the help last weekend. Best Smokefest I ever did. I can't stop talking about the BGE. I'm trying to figure out how to get rid of my other 2 smokers and get a couple more BGE's without risking divorce.
  • msbrennan,[p]don't be shocked, Michael. I'm an idiot. All I know I've learned from the good people here. I promise you that 99% of the folks here have forgotten more today than I know. [p]Right after I posted that about the membrane, I pulled up a baby back rib recipe and it said "remove membrane," so I deduced (rather brilliantly) that there must be one. [p]I am about to unfoil them and put them over direct for half an hour, saucing frequently. [p]Keep your fingers crossed.[p]p.s. by the way, what'd I help you with anyway?
  • yaB,
    Yeah, I just peeled 3 racks this morning. Two came off in strips, one came off in one whole sheet. Must be the pig's fault....
    TNW

    The Naked Whiz
  • Mark Backer,[p]suggestion for you...try the Wild Willy's #1 rub from "Smoke & Spice"... 3/4 c. paprika 1/4 c. each sugar, salt & pepper; 2T each onion powder, garlic powder, chile powder; 2t. cayenne.[p]don't sauce at all. after they're done, either brush with sauce or put sauce out for dipping. [p]I've been doing this recipe for years and people love it. It's really easy and you get the great taste of the ribs without too much sauce.
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