Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

BBRib Membrane ?

TheDirtyBurgerTheDirtyBurger Posts: 846
edited November -1 in EggHead Forum
I am watching this special on Food Network with Paula Dean hitting the South and tasting BBQ. She is at Memphis in May and this dude on the Mile High team is saying that you know the baby back rack is done when it folds on itself (which I agree with) but he mentions that the membrane is dissolved by the cooking process and thats when you know it is done. I have never heard this. I have heard nothing but bad things about the membrane and that it should be destroyed at all costs! Anyone got any insight?
thanks
tim
·

Comments

  • RipnemRipnem Posts: 5,511
    Takem off every time. At least thats what I and most everyone around these parts.
    ·
  • I agree, take them off every single time.....Unless, of course, you like rib flavored chewing gum.
    ·
  • AZRPAZRP Posts: 10,116
    I remove them. -RP
    ·
  • AZRPAZRP Posts: 10,116
    I remove them. -RP
    ·
  • DarnocDarnoc Posts: 2,661
    Membrane gets removed.It would take a longer cooking time or a higher heat level to shrink that membrane with the bone side down to make it vanish.To me that would mean that the ribs would not be as moist as they should be as we do them on the Egg.
    ·
  • Rolling EggRolling Egg Posts: 1,995
    They come off at my house.
    ·
  • HossHoss Posts: 14,587
    Question # 1,did he win the World Championship? Just askin. :whistle:
    ·
  • BacchusBacchus Posts: 6,019
    I saw that too. It was gross. Membrane MUST be removed.
    ·
  • Panhandle SmokerPanhandle Smoker Posts: 3,018
    Membrain off here too. There is no need and no value to leave the membrain on.
    ·
  • I think of the membrane as a flavor barrier. I want smoke to penetrate from every angle and have as easy as possible a path to anything I might eat or just gnaw on.

    It always comes off.
    ·
  • Yeah I know it needs to go, When I first started I never took it off and I hated dealing with it on cooked meat. Now it always comes off. But I am just confused at how we all know this sitting in our offices or whatever and here this j/o is at memphis in may. Shouldn't he know that too! I honestly think he used briquettes too, not that there is anything wrong with that, but I am not a fan
    ·
  • OttawaEggOttawaEgg Posts: 283
    First thing I do in my prep is remove the membrane - been doing that for years.

    As for dissolving - neaver heard of that - is she {gasp} boiling them or something? :blink:

    Boiling meat is evil.
    ·
  • DryFlyDryFly Posts: 351
    Off!
    ·
Sign In or Register to comment.