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Membrane Issues!

SeideggerSeidegger Posts: 73
edited November -1 in EggHead Forum
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...
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Comments

  • loco_engrloco_engr Posts: 3,673
    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:
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  • EggsakleyEggsakley Posts: 1,014
    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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  • RipnemRipnem Posts: 5,511
    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.
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  • BacchusBacchus Posts: 6,019
    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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  • RRPRRP Posts: 14,134
    I'm with you, Frank, that method is so easy and quick and works every time!
    Ron
    Dunlap, IL
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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
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  • 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.
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  • tjl5709tjl5709 Posts: 76
    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.
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  • crghc98crghc98 Posts: 1,006
    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.
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  • 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.
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  • Little StevenLittle Steven Posts: 26,920
    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

    012-11.jpg

    Steve

    Steve 

    Caledon, ON

     

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