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Question for the Rib Masters

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Unknown
Unknown
edited November -1 in EggHead Forum
Ok, this is only the 3rd time I have prepared ribs. Is there some secret to getting the membrane off. The last 2 times once I got it started it pulled off pretty easy but the 3 I just did were a pain. I ended up dam near mutilating the meat. I had to get them rubbed for today so I did what I could. Anything I can do to salvage these where I didn't get the membrane off.[p]Thanks,
Bullet
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Comments

  • Toy Man
    Toy Man Posts: 416
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    You can cut/slice it into small pieces and leave it on.
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  • Unknown
    Unknown
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    Bullet,
    HINT: Go to a fishing tackle store and buy a cheap pair of skinning pliers (used to pull the skin off catfish). They cost about $5 and will remove the membrane in 5-10 seconds.
    Believe me.....there is nothing harder to skin thana catfish. So ribs are a piece of cake. m.m.
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  • Salmon
    Salmon Posts: 146
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    Bullet,[p]If you don't have an oyster knife you can use the back of a spoon. Slide the back/handle of the spoon down between the rib and the memebrane and lift gently. Take a paper towel, grab the membrane and pull. On spare ribs I do this on the third or fourth rib down from the long end. On back ribs I find it easiest to do it right in the middle of the slab.[p]Rick
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  • bigarms
    bigarms Posts: 136
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    Mitch in Lincoln,[p]I second.......this is the best way.
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  • WessB
    WessB Posts: 6,937
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    Bullet,
    You can see a picumentary of how I do it on my website in the "Cooks" section...also bear in mind that some ribs will come with the membrane already removed, I have only experienced this once or twice. The ribs I buy from Costco always have a membrane on them.....HTH[p]Wess
    [ul][li]WessB`s[/ul]
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  • Unknown
    Unknown
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    Toy Man,[p]I planned on cutting them anyway to 1 or 2 ribs a serving, so you think the membrane I missed will jack them up.[p]TY,
    Bullet

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  • Theo
    Theo Posts: 9
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    use a paper towel - cut on the bone - and then grasp the membrane with a dry paper towel - it really works !
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  • BBQBluesStringer
    BBQBluesStringer Posts: 398
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    The reason for removing the membrane is that it inhibits penetration of the rub into the meat. It can get a little rubbery when you cook it, but unless you're cooking for certified judges I wouldn't worry about it. Most people don't notice and every rib they've ever eaten in a barbecue restaurant had the membrane on it so they're used to it.
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  • The Pork Jesters
    The Pork Jesters Posts: 38
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    Bullet,[p]Don't go buy squat. You already have everything you need . . your fingers. [p]Roll the ribs with the gut side being the outside of the roll. This will loosen the membrane. Take your fingers and pull the membrane off. Every once and a while you will need to use a paper towel. [p]Odis
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