Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Membrane Issues!

SeideggerSeidegger Posts: 73
edited 10:41AM 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...

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:
  • EggsakleyEggsakley Posts: 1,015
    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.
  • 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.
  • 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.
  • 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.
  • RRPRRP Posts: 18,926
    I'm with you, Frank, that method is so easy and quick and works every time!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • 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 ;)
  • Exact way I've done it w/ same results every time. Never fails.
    Large & MiniMax in Lexington, KY
  • tjl5709tjl5709 Posts: 76
    Go to u tube. Lots of DIY cooking stuff.
  • Good morning,

    I know what you mean. I use a pair of catfish skinners to grab the membrane and they work just fine.
  • crghc98crghc98 Posts: 1,006
    and worst case scenario, just cook it...there are some rib joints that leave it on...
  • 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.
  • Thanks guys!
  • 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.
  • Little StevenLittle Steven Posts: 27,969
    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

     

Sign In or Register to comment.
Click here for Forum Use Guidelines.