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Best trick to removing the membrane from pork ribs?
Hey Guys, I have smoked around a dozen racks of ribs in the past month since I picked up my egg, and everything always goes smoothly except removing the membrane. Sometimes I can get it to come off fairly well, and others I just make a mess of it. And is there any other parts you guys cut off your ribs while preparing? Thanks for sharing your wisdom.
If yall need to know, so far I have exclusively cooked Smithfield ribs, and I have tried leaving the membrane on but it dosent taste as good.
Comments
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Lift up an edge with a knife and use a paper towel to peel it off of the ribs. The paper towel gives you enhance grip.
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Paper Towels is (IMO) by far the best.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Eggcelsior said:Lift up an edge with a knife and use a paper towel to peel it off of the ribs. The paper towel gives you enhance grip.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Take a small teaspoon and use the handle to slide between a middle bone and the membrane. Do this from both sides of the rib. Work the hole bigger until you can get your index finger in with the fingernail against the rib. Push it through to the other side and close your thumb with the finger. Pull straight up and you are done.
Steve
Caledon, ON
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Start in the middle of the rack. use the handle of a teaspoon to start, then hook a finger in. you peel away from the midle, and dont even need the paper towel
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I have found if you let the ribs warm up a bit it helps to pull the membrane, I then rub and either rap and refridge or go direct to the smoker. Paper towels are the way to go.
Charlotte, Michigan XL BGE -
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EmandMsDad said:
Start in the middle of the rack. use the handle of a teaspoon to start, then hook a finger in. you peel away from the midle, and dont even need the paper towel
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Buy your ribs at Costco, they remove the membrane before they cryovac.
LBGEGo Dawgs! - Marietta, GA -
Pliers when they are being a pain in the ass. Got a dedicated pair in the kitchen drawer.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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I peeled ribs almost daily for a restaurant I worked for when I was younger. All I do is just bend the rib at the narrow end and grab the membrane between the ribs and pull forward to release it from the narrow end tip and then pull across to the other end. I can do any rib in 10 secs or less. Anyone wanna race?
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Eggcelsior said:
I know that guySteve
Caledon, ON
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I don't on St Louis style... Baby back, yes.Green egg, dead animal and alcohol. The "Boro".. TN
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Is it me or is his coat to tight?Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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Grillmagic said:
I have found if you let the ribs warm up a bit it helps to pull the membrane, I then rub and either rap and refridge or go direct to the smoker. Paper towels are the way to go.
_____________"Commander, say hello to Cricket!" - KN
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Another implement that works very well to get under the membrane is one of the disposable chop sticks you get at some Asian restaurants. The best ones have the tapered rather than blunt tip. Use once and pitch. You've still got another for next time,A poor widows son.
See der Rabbits, Iowa -
Thanks for all your input guys!
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