Is there a trick for pulling membrane off ribs?

Captainjimpark

I get beef back ribs at Walmart ,cook them at 225 for like 4 hours,they come out tender but you can't chew through the membrane ,it's tough.  I've got some thawing now and I'm going to take the membrane off for sure. Thanks to all the tips!

NonaScott

Captainjimpark said:

I get beef back ribs at Walmart ,cook them at 225 for like 4 hours,they come out tender but you can't chew through the membrane ,it's tough.  I've got some thawing now and I'm going to take the membrane off for sure. Thanks to all the tips!

I haven't had any luck getting it off beef back ribs so if you do let me know how you got it to separate.

Captainjimpark

Hmm. Will do!

sumoconnell

Captainjimpark said:

Hmm. Will do!

With beef  ribs, I slice the membrane off the bone, knife flat to the bone, then the rest easier to remove. That stuff needs to go. 

Braggart

As mentioned in an earlier post....start in the middle of the rack.   Easy enough to get your finger under (use a knife if need be), and then work your way to each end.  

I have always had issue starting from the end,   Starting in the middle solved it for me. 

sctdg

Get it started with a small knife then grab membrane with a pair of pliers and it's a no brainer .

charliebatutis

NonaScott said:

Homebrewguy said:

Dare I ask...does the membrane really need to be removed?

Not necessary but for me it's very noticeable when left on.

+1