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Baby Backs - when to pull the membrane

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BigWader
BigWader Posts: 673
in EggHead Forum

I've always pulled the membrane before putting them on, but I read some people pull the membrane part way through the cook.  I'm wondering is it a heat shield that prevents some moisture from dripping out in the first stage of the cook? 

Who has tried it and is it worth handling rubbed and hotter ribs to do it later on?

Toronto, Canada

Large BGE, Small BGE

 

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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
    edited June 2013
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    Always pulled while in trimming and doing prep work.

    Where did you see that? Doesn't sound good to me


    _______________________________________________

    XLBGE 
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  • Little Steven
    Little Steven Posts: 28,817
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    Be awful slippery halfway through the cook methinks.

    Steve 

    Caledon, ON

     

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  • bigphil
    bigphil Posts: 1,390
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    I did a rib contest I forgot to pull it .so when I took them off to foil I pulled it then to me it was much easier to pull . In the end I don't know if it helped or hurt the ribs but I won the contest .
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Never heard of pulling during the cook. I always pull mine before rubbing.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • MrCookingNurse
    MrCookingNurse Posts: 4,665
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    bigphil said:

    I did a rib contest I forgot to pull it .so when I took them off to foil I pulled it then to me it was much easier to pull . In the end I don't know if it helped or hurt the ribs but I won the contest .

    Haha awesome man!


    _______________________________________________

    XLBGE 
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    MrCookingNurse said:
    I did a rib contest I forgot to pull it .so when I took them off to foil I pulled it then to me it was much easier to pull . In the end I don't know if it helped or hurt the ribs but I won the contest .
    Haha awesome man!
    Just goes to show that there's often no "right" or "wrong" answer!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • caliking
    caliking Posts: 18,731
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    I usually don't pull the membrane at all. I haven't found a big difference. It definitely would not mess with it during the cook - sounds like too much effort.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • bigphil
    bigphil Posts: 1,390
    edited June 2013
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    caliking said:

    I usually don't pull the membrane at all. I haven't found a big difference. It definitely would not mess with it during the cook - sounds like too much effort.

    I foiled mine and when I pulled it .it came off in one sheet on all four racks .I thought it was easier then when uncooked
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Chubbs
    Chubbs Posts: 6,929
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    I pull mine off before applying rub so rub gets to meat on both sides. I find that if I leave them on the counter for a little bit it comes off easier than if I try ti pull it right out of fridge.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • GaryLange
    GaryLange Posts: 418
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    It was always taught to me to pull it before you put the rub on. That is the way I have always done it and plan to keep doing it that way. Works for me!
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    I think the issue is foiling. A foiled rib, which is really kinda braising, will almost steam the membrane off. Only time I've done this was when I could not get the membrane off before a cook. Swifts BBs a couple of years ago, before they started doing it for you. 
    using a piece of paper towel to grab the corner of the membrane makes it much easier. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • fishlessman
    fishlessman Posts: 32,752
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    maybe the first couple dozen rib cooks for me the membrane gave me problems, then one day it just became easy, i dont know why but they just easily pull off the ribs easy now for me. almost think that others who tell you to do it different ways never did try enough to get past that what seems to be a barrier in rib cooking
    :))
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,102
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    I grab a skewer and lift up an end, then use pliers to tear it off.  90% of the time it works every time.
    ______________________________________________
    I love lamp..
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  • bigphil
    bigphil Posts: 1,390
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    When i did that they cooked for 3 hours then I pulled the membrane and foiled . Was a mistake on my part but it pulled easy reminded me of peeling sunburned skin lol
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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  • Charlie tuna
    Charlie tuna Posts: 2,191
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    Before - paper toweler here!
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  • JSobotkin
    JSobotkin Posts: 30
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    Is it true that Costco removes the membrane from their baby back ribs?

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    JSobotkin said:
    Is it true that Costco removes the membrane from their baby back ribs?
    Not in my experience!
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • JRWhitee
    JRWhitee Posts: 5,678
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    I buy Costco Baby Backs all the time and the membrane has always been removed. 
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    JRWhitee said:
    I buy Costco Baby Backs all the time and the membrane has always been removed. 
    Are you buying the pre-rubbed/marinated baby backs?
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
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  • JRWhitee
    JRWhitee Posts: 5,678
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    No to the pre rubbed, I buy the 3 pack baby backs. I did buy the St. Louis style 3 pack last time and I had to remove the membrane but never on the Baby Backs.
                                                                
    _________________________________________________
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
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  • grege345
    grege345 Posts: 3,515
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    Just saw some guy on pitmasters tv show remove halfway thru
    LBGE& SBGE———————————————•———————– Pennsylvania / poconos

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  • aem
    aem Posts: 146
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    caliking said:
    I usually don't pull the membrane at all. I haven't found a big difference. It definitely would not mess with it during the cook - sounds like too much effort.
    I was watching the BBQ with Franklin series on the web. Aaron Franklin says he doesn't pull the membrane at the store, but doing so will make better ribs. 
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  • Botch
    Botch Posts: 15,471
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    Chubbs said:
    I find that if I leave them on the counter for a little bit it comes off easier than if I try ti pull it right out of fridge.
    I'd just read or watched that recently, anxious to give it a try.  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • BraveUlysses
    BraveUlysses Posts: 27
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    Costco probably has different regional sources for babybacks, so what you get may vary for that reason alone.
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  • caliking
    caliking Posts: 18,731
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    @aem: I can't tell the difference. Plus I actually like chewing on the membrane and sucking the rub out of it.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Little Steven
    Little Steven Posts: 28,817
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    Didn't even know there was one for most of my life and I cooked a lot of ribs. Remove it now but never noticed much difference. Next time they are on sale I'll do a side by side.

    Steve 

    Caledon, ON

     

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  • WalrusBBQ
    WalrusBBQ Posts: 153
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    Are most of you cooking 3/1/1 or just straight up indirect? 
    ------------
    Beers & BBQ

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  • fiver29
    fiver29 Posts: 628
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    I buy the prepacked ribs at Costco all the time and the membrane is always removed.
    -------------------------------------------------------------------------------
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

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  • JSobotkin
    JSobotkin Posts: 30
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    WalrusBBQ said:
    Are most of you cooking 3/1/1 or just straight up indirect? 
    rib rack, indirect (place setter), 3/2.5/1

    ________________________________________________________________________

    XLg BGE - JANUARY 2013

     

    Spare rib anyone? – Adam

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  • bbqlearner
    bbqlearner Posts: 760
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    At the beginning during prep work.

    Houston, TX - Buddy LBGE, Don SBGE, Tiny Mini & Shiny Momma Pitts n Spitts

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