Membrane or no membrane for ribs

jerryp

Let me start by saying I've done lots of ribs with succulent results.  I was watching DD&D on Food Network today and saw the BBQ show.  They showed a pitmaster who chose not to remove the membrane and claimed it made the ribs more juicy.  I've always taken it off to get better smoke penetration and never had a problem with dry meat.  I would love to hear anyones experiences doing it one way, the other way, or even both.  Thanks.

Botch

I normally take it off, but every once in awhile you get a "teenager" membrane (wickedly stubborn and you cannot make it budge) and I leave it on.  I haven't noticed a difference in juiciness, but you can easily overseason the ribs as they'll absorb rub from both sides with it off (plus they're relatively thin).  

ChokeOnSmoke

The membrane will never "melt away".  Always take it off.

stike

I've forgotten and left it on. Never noticed a difference. But i think it is a little unsightly, and i think rub sticks better without it.

That said, i never had a guest who even knew there was a membrane to worry about.

I think it's maybe good practice, but not entirely critical

lousubcap

+ 1 with Stike who has been around this rodeo many more posts than have I.  That said, I do like to remove it when I'm not getting beat up to achieve the end results.

Village Idiot

I'm with most of them.  I take it off, but if it becomes "honery", I'll leave it on.

gerhardk

I like taking it off, even if all it does is make me feel like I am doing something to improve the meal.  Tonight one of the membranes tore so a third of one rack will have the membrane left, I just wasn't able to get a hold of it again without hacking up the ribs.

Gerhard

stike

Yeah i agree. I vote off, if only because i can't see a benefit to it staying on. But can imagine at least a couple benefits to removing it.

Ragtop99

Last week I did two slabs, one with the membrane and one without.  Here are my thoughts:

As for the membrane test, for me, removing the membrane wins.  The
membrane actually became crisp, almost like a fried pork skin, but it
was still a bit tough.  The membrane tasted ok, but it interrupted the
soft texture of the meat.  I noticed the kids tended to not eat the
membrane when it came off.  Flavor wise, the meat with the membrane was
just as good and the meat's texture was fine.  Bottom line is leaving it
on doesn't really hurt, but I'll continue to invest the few extra
minutes in prep time and remove it. 

Some additional responses in the thread:
http://eggheadforum.com/discussion/1136858/spare-ribs-membrane

NecessaryIndulg

I left the membrane on the first time I cooked baby back ribs. I was a newbie and didn't even know that taking it off was an option. I didn't like the texture so I remove it every time now.

A friend on the old forum taught me the Paper Towel Trick -- only takes a couple of seconds and totally worth it, I think.

jerryp

I wasn't inquiring for the purpose of consuming it.  I was just wondering if anyones left it on and noticed a difference in texture of the rib meat itself.  Thanks.

bge30plus

I feel that it's your choice? I have smoked these things for years both BB and spare, if  leave it on I don't rub that side. Though some people had commented on the delightful crispy treat on the back?

Ragtop99

I wasn't inquiring for the purpose of consuming it.  I was just wondering if anyones left it on and noticed a difference in texture of the rib meat itself.  Thanks.

I observed no difference in the meat texture.

JerkChicken

It's yucky

scooter759

I left the membrane on the first time I cooked baby back ribs. I was a newbie and didn't even know that taking it off was an option. I didn't like the texture so I remove it every time now.

A friend on the old forum taught me the Paper Towel Trick -- only takes a couple of seconds and totally worth it, I think.

scooter759

I use a pair of fish skinners to remove the membrane. Always seems to work for me, even if it tears.

mustgrill

I made this video before I was a member on this forum. This was the second cook I made on the BGE. I talk about the removal of the sinew on the back of ribs. I always remove it. Watch the vid it may help? I hope so? I am whispering at the first, my wife had some major surgery and this was her 2nd day home. Hey, If you have to Q you ahve to Q?

 

 http://www.youtube.com/watch?v=Al2mrOjs2_U

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paulheels

Used to never remove it. Now, remove it everytime. No difference in texture. After I did it and tried it, much easier to eat the ribs.



Paul

mustgrill

yes it is IMHO? Makes the ribs better....

Reddog131

I remove it when I can, but sometimes it's stubborn, or hard to grab. That's when I let it go. Can't say anyone's ever noticed a difference.