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Beef ribs advice

mrjwhitmrjwhit Posts: 83
Please forgive me if this was discussed before. I did my 1st rack of beef ribs this weekend. While preparing them I tried to pull the membrane off like with pork ribs. It wouldn't come off at all. I just cooked the rack with it on. How could I have gotten it off? Any suggestions? 
Large BGE as of Father's day '12 http://www.jwhit.com
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Comments

  • DawnlDawnl Posts: 221
    The membrane has to be cut off, not an easy task, just watch your fingers. I did beef ribs this weekend also, indirect @ 225 - 250 using the 3-2-.5 method.  How did you cook yours?
    Etobicoke, Ontario, Canada
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  • ShiffShiff Posts: 1,343
    mrjwhit said:
    Please forgive me if this was discussed before. I did my 1st rack of beef ribs this weekend. While preparing them I tried to pull the membrane off like with pork ribs. It wouldn't come off at all. I just cooked the rack with it on. How could I have gotten it off? Any suggestions? 
    I use a butter knife and slide it under the membrane and wiggle it back and forth and the membrane  usually peels off.  You have to be careful but you don't need to use a sharp knife.
    Barry Lancaster, PA
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  • fishlessmanfishlessman Posts: 17,303
    with the big beef racks i gave up trying
    :)) its thick when cooked and i just eat around it
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  • You could always ask the butcher to do it for you as well.  Taking it off is a must so you get all that seasoning goodness.
    Los Angeles, CA
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  • Only the top layer, paper like membrane will pull off. If you're trying to pull off that whole membrane it isn't going to happen. I usually slide a paring knife between the "paper like" membrane and the thick white fatty membrane and using a paper towel pull it off.

     Hope this helps. TD

    XLBGE, LBGE, MBGE, MINI, 2 Kubs, Fire Magic Gasser
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