Membrane Debate

PhotoPro · June 2011

I guess I haven't heard enough of it to get completely sick of the topic, so let's start it up again. I have always pulled the membrane off the back of my slabs, believing that I get better flavor penetration from the rub on that side. Now I am hearing respectable chefs saying that they leave the membrane in place on purpose, to help retain moisture in the ribs. My first thought is horsehockey! You are just too lazy to properly prepare a slab for barbecue. Have you ever had a moisture problem with anything you cooked in the egg? Heck no!

Okay, I am having a teachable moment (damn rare occasion). So tell me why you leave the membrane on your ribs, if you do.

PhotoPro · June 2011

Forgot to click the subscribe checkbox...

Crimsongator · June 2011

I take them off so I can season both sides of ribs.

Membranes are left on in restaraunts because it takes extra labor to remove them (or more money to buy them removed). It may help with moisture especially on ribs that are cooked and held or reheated. I say remove them!

Richard Fl · June 2011

I usually take them off for better penetration of seasoning.
I have a friend who has owned several 'Q" joints over the years and other than the labor involved, even at his home, he said the membrane helps keep the meat moist and therefore he does not remove.
I have noticed some ribs from Costco have had the membrane already removed.

Capt Frank · June 2011

A. Never a "drying out" problem cooking on the egg

B. I don't like eating the membrane, tastes like I left the plastic wrap on

C. Better rub penetration with it gone

Scottborasjr · June 2011

I have always removed for bbq. One recipe I have seen said that removal wasn't necessary when cooking them at temps above 325. Personally, I have taken them off no matter what.

Judy Mayberry · June 2011

As I only buy them at Costco, the membrane is already removed. But I remember in the old days, it took less than a minute to slip a knife tip up a bone, lift an edge of the membrane, and using a paper towel to pull the whole membrane sheet off. Then the rub could season both sides of the slab/rack.

deepsouth · June 2011

the only times i ever left the membrane on is when i didn't know to/how to take it off.

RRP · June 2011

I'm firmly in the remove it camp! Otherwise it's like taking a shower with a rain coat on and wondering why you didn't get wet!

gdenby · June 2011

I don't know if you have ever come across a brand of sauce or rub from a guy named Billy Bones. He was a great pro, retired now as far as I know. He said he always left the membrane on, BUT, he always raised the temp to 425 at the end of the cook to burn them off. He also used a standard metal pit that would have had a tendency to dry ribs out.

Considering that the Egg does a might good job of keeping food moist, I pull the membrane. And, I'm just lazy enough that its to much to raise the temp to 425, and be sure to pull the ribs before they burn.

Austin Egghead · June 2011

Pre Costco days I removed the membrane. Costco does the work for me now. The butcher in south Austin will ask with or without.

Jeffersonian · June 2011

I've heard that metaphor before, but it wasn't about barbecue :laugh:

Egg Master 3000 · June 2011

I usually pull it off but one time my wife picked up a rack of pre-seasoned ribs from a local grocer. Since they were prepared, I didn't bother to look for a membrane. It was on there. I smoked around 250 the whole time. The meat was very tender but that dang membrane was tough and annoying!

RRP · June 2011

:laugh: :laugh: me too, but the principle is the same :laugh: :laugh:

Botch · June 2011

Sometimes the membrane comes off so easily, and I appreciate how the rub penetrates the meat.
Sometimes the membrane is *&%^$@#, and I appreciate how it keeps the meat moist.

:whistle:

Carolina Q · June 2011

what WAS it about? :ermm:

Canugghead · June 2011

Hey Brad, long time no talk, hope all is well with you. By the way, this is a family forum

Gary

Carolina Q · June 2011

To many people recommend removal. MUST be a good reason. Besides, it's just too easy!

http://www.youtube.com/watch?v=JF5r8yqIoBo

BobinFla · June 2011

Billy Bones GRILLED his ribs. And prep time was a factor, too since he was cooking at "Rib Burn" type of contests where speed and volume were all that counts.

There is a difference.

BOB

HungryMan · June 2011

I have done it both ways. It's all good.

Davekatz · June 2011

Mine always come with the membrane removed so I had stopped checking them, but then I got a batch that had it on and I didn't catch it until the end of the cook.

The ribs should have been done, but the rack wouldn't fold. I flipped them over and there was the membrane. I took it off with the tongs and there were a TON of meat juices under there.

The ribs ended up being wonderful, so now if I get a batch with the membrane on, I leave it. The penetration of the rub flavor seems to be the the same either way.

loco_engr · June 2011

I did once, and found I could tell because of the unchew-able membrane that was still there!

CBBQ · June 2011

I'll disagree. If you are cooking ribs for yourself and/or a few friends I take the membrane off. If you are cooking to immediately eat then take the membrane off. But if I am cooking ahead of time or for a large group I leave the membrane on for the stated reason. It helps retain moisture. When I pre-cook for a fair or event I usually cook ribs for 4 hrs and then cool/freeze. I pull the membrane before reheating. The flavor on a straight-to-plate dinner is better if the membrane is removed. But if you're cooking ahead of time it stays on. You can ad flavor at the end.

Gator Bait · June 2011

I had never cooked ribs till I settled here and was introduced to WessB's Rib page where I learned to remove the membrane. I have done it this way ever since. I have seen how tough the membrane is when pulling it off and it has never occurred to me to leave it on. :blink:

Blair

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