Need a little advice

Ottawa_Eggman · May 2012

So I normally buy my back ribs at the local grocery store and they are all nice and trimmed. This week while at Costco I notice the quite a bit less expensive so I bought a couple of packages. Here is where I need your help they are very meaty and I'm not sure how to trim them any help would be appreciated

Ottawa_Eggman · May 2012

Sorry for the double pics AGAIN!!!

Budgeezer · May 2012

You could just pull the membrane off the backs you will be good to go.

The Cen-Tex Smoker · May 2012

cook em. They are ready to go (I pull the membrane but you don't have to)

Little Steven · May 2012

Nuthin wrong with meaty ribs

cortguitarman · May 2012

My last Costco ribs were delicious just the way they were. Does anyone know if Costco removes the membrane for you? The ribs I did the other week had either no membrane or it was so thin that it wouldn't come off.

ccpoulin1 · May 2012

Costco advertises that the membranes are removed from all of their ribs. To me it is one of the things that help make them a little bit better buy, I despise removing the membrane. I can just never get it off nice and clean!

Little Steven · May 2012

Pick a middle-ish bone and work a spoon handle in to create a pocket. Work your index finger in to the other end of the bone. Close your thumb up to the finger around the membrane and pull straight up. Works like a champ

The Cen-Tex Smoker · June 2012

Pick a middle-ish bone and work a spoon handle in to create a pocket. Work your index finger in to the other end of the bone. Close your thumb up to the finger around the membrane and pull straight up. Works like a champ

Yep- I use a butter knife but same deal. Also, it helps me to use a paper towel to grip the membrane for better grip

Little Steven · June 2012

Yeah, I guess it depends on the spoon. We have British style little teaspoons here

stike · June 2012

i think part of the problem is people dig in at the bone thinking they are going to get the bone completely clean and exposed. there's a tube around the bone, and then there's a membrane that lies on top of the meat. if you dig at that inner bone sheath thing, you'll never get anywhere.

tjv · June 2012

I trim the ribs to get a relatively even meat layer running down the bones......just makes for even smoking and better presentation......plus it creates a cook's snack for later in the cook........

best thing you can have when trimming meat is a sharp knife that fits comfortably in the hand and is properly sized for the job......

don't worry if you don't get the trimming perfect first time........heck I've been doing it for years and beer still won't let me get it right most of the time........

t

Rolling Egg · June 2012

Pick a middle-ish bone and work a spoon handle in to create a pocket. Work your index finger in to the other end of the bone. Close your thumb up to the finger around the membrane and pull straight up. Works like a champ

I do the same. Have you ever noticed a difference in fresh ribs vs. previously frozen. I always break the membrane several times on a frozen rib pack but always get one huge piece on a fresh pack. Sometimes the ones that have been frozen come off in about 15 pieces! I dunno. May just be me.

The Cen-Tex Smoker · June 2012

i think part of the problem is people dig in at the bone thinking they are going to get the bone completely clean and exposed. there's a tube around the bone, and then there's a membrane that lies on top of the meat. if you dig at that inner bone sheath thing, you'll never get anywhere.

correct. Didn't know it was a tube (thought it was another membrane) but it took me a few shots at that before I realized that it was meant to stay right where it was. It's white and the one you peel off of it is more clear

Little Steven · June 2012

Pick a middle-ish bone and work a spoon handle in to create a pocket. Work your index finger in to the other end of the bone. Close your thumb up to the finger around the membrane and pull straight up. Works like a champ

I do the same. Have you ever noticed a difference in fresh ribs vs. previously frozen. I always break the membrane several times on a frozen rib pack but always get one huge piece on a fresh pack. Sometimes the ones that have been frozen come off in about 15 pieces! I dunno. May just be me.

Yes, I did five racks last weekend and three of them were frozen. It was a little tougher to get it off the frozen ones. Never noticed that before. It may be that the membrane somehow adheres to the stuff around the bone that stike mentions. Once you get the start though it comes off fine. I have a sailor's knife with a "fid" that is perfect for starting.

ccpoulin1 · June 2012

cool....good to know! I normally buy my bb's from costco anyway, but when i don't i think you are rigt, they are previously frozen. never thought about it before! The more i hang around, the more i learn!

godd day to all----

NecessaryIndulg · June 2012

Pick a middle-ish bone and work a spoon handle in to create a pocket. Work your index finger in to the other end of the bone. Close your thumb up to the finger around the membrane and pull straight up. Works like a champ
Yep- I use a butter knife but same deal. Also, it helps me to use a paper towel to grip the membrane for better grip

Paper Towel for grip: +1 :-bd

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