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Membrane Issues!
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Seidegger
Posts: 73
So I have tried ribs twice now and they were great, but I had membrane issues
Once, I got off 75% and the other time I got off only 10%...is there a trick? I have tried spoon and paper towel etc.
Saw some other posters comment on this so I figured I would post to the expert ribbers...
Once, I got off 75% and the other time I got off only 10%...is there a trick? I have tried spoon and paper towel etc.
Saw some other posters comment on this so I figured I would post to the expert ribbers...
Comments
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I was able to slide a sharp pointed knife under the edge
at the thinner end of the rack and then with a paper towel grab the edge and fully pull the "M" off!
I was impressed with myself so much , I had to the fam in to see the results!!
:woohoo:aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Have had mixed results myself. Sometimes it's fairly easy and others damn near impossible. I just stay at it until it is done. Maybe someone with more knowledge such as Thirdeye will pop in on this one. I shall monitor for info also.
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I use AZRP's method. Start in the center, wiggle a finger all the way through, and then pull up with the membrane coming off in both directions. Pretty easy. I don't know how to describe any better - maybe Randy will post a pic.
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I saw a post maybe 6 months ago that had a nice video link to watch it done right.
They started with a knife, like a boning or fillet, and make a channel under the membrane. Then slid in a chop stick and then a finger. Once you have a finger in you can then work it in both directions. A paper towel does let you get a better grip in it.
I do find that some racks just go better than others. Also some butchers do a nicer job at prepping them for us than others.
I'll check my old computer and see if that link was saved.
Just don't give up until it's all off. -
Sometimes when coming straight from a very cold fridge,the membrane doesnt have its elasticity and is almost brittle. Pulling off a sizble piece can be tricky. Allowing to come closer to ambient temp can help.
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I'm with you, Frank, that method is so easy and quick and works every time!Re-gasketing America one yard at a time.
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and sometimes folks try to get the thing started by jamming a knife down under the membrane closest to the rib itself. that one ain't coming off anytime soon.
the first time i took off the membrane it came off from the end easy. the second time i tried i was trying for the wrong membrane, and it just would not come off. hahaha
the right one will come off easily enough -
The first few times I just could not get it. I am pretty sure I was trying to go to deep. I have not had any problems since just pulling off the thin outer membrane. Hope this makes sense
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Exact way I've done it w/ same results every time. Never fails.Large & MiniMax in Lexington, KY
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Go to u tube. Lots of DIY cooking stuff.
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Good morning,
I know what you mean. I use a pair of catfish skinners to grab the membrane and they work just fine. -
and worst case scenario, just cook it...there are some rib joints that leave it on...
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I don't know if this will help or not, but here is a video that will show how this guy does it. For the best results it really needs to come off.
http://www.youtube.com/watch?v=E1QuAOxZxq4 -
Thanks guys!
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I use a regular screwdriver. It works great.
One time though, I had a rack that wouldn't budge. There was a lot of blood in the cryo. I think they may have been very fresh. -
Seidegger,
I have arthritis in both thumbs so if the membrane doesn't come off easily it is very difficult to pull in sections. I use a cheap set of bent nose pliers that I keep in the kitchen
SteveSteve
Caledon, ON
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