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 kamado 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, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

How do you get the &^&*^$%$ membrane off?

mcneguymcneguy Posts: 28
edited 1:25AM in EggHead Forum
Making some babybacks today and I have watched people grab the membrane with a paper towel and pull it right off. I grab it with a paper towel and pull off about a quarter inch, my frustration level is now through the roof.

Does anyone have a secret?


  • I normally wedge a butter knife under the membrane then pull with a papertowel.
  • ResQueResQue Posts: 1,045
    Paper towel usually works for me. This is also a good way, AZRP posted this:
  • Agreed. Some just peel right off, and some, you have to really work at it. When they are as tough to do as the one you have, I usually just keep it on. I think peeling it is a little overrated myself.

    Dripping Springs, Texas.
    Just west of Austintatious

  • where did you get your ribs? Sometimes the membrane is already off (the babyback cryopacks at Costco for instance often come already pulled off), I've been fooled myself and it's frustrating to think you're pulling membrane as the remaining connective meat/tissue easily tears. Hope that helps
  • HossHoss Posts: 14,600
    Start at the smallest end.
  • It is actually spelled @&;^&*^$%$eaux!!

    Practice makes perfect - I prefer Randy's method (AZRP)
  • Just pulled some off today myself. Have a cocktail and try it again. :laugh: Tim
  • thirdeyethirdeye Posts: 7,428

    It just takes practice I guess.... Some folks are all thumbs, like one of my cookin buddies. We were cooking 18 racks earlier this summer and had started two pits, then started pulling membranes. By the time I had 15 off, he was just finishing his second one. I never said a word and he was getting steamed by the minute.

    He worked on the last rack for 5 minutes while I grabbed us a beer, and he finally exclaimed that it must already be off. It took just a second for me to find it and pull it off. The look on his face was priceless.
    Happy Trails

    Barbecue is not rocket surgery
  • tomotomo Posts: 78
    Buy them at COSTCO. Membrane is history...tom
  • im guessing maybe you are starting at a bone and useing the point of a knife to get the membrane up. bad move. at least if what you do is try to get totally clean rib bone.

    there are TWO membranes. one is the THIN membrane that lines the entire inside of the rib cage. that's what you are after. the other is a membrane that is thicker and tougher and sheathes EACH RIB. each rib is wrapped in a membrane that covers it next to the bone almost like a sausage skin. if you start at a bone and try to get 'all' tje membrane off, you'll be trying to remove this membrane too, and you just can't do it

    start from the narrower end, and tease up the membrane with the knife point. starting from a bone is fine, but better if you can find a little telltale end of membrane and grab it with a paper towel.

    if you find yourself digging along the rib bones, you are going too deep and are working the wrong membrane
Sign In or Register to comment.
Click here for Forum Use Guidelines.