Silverskin found top of the meat on plateribs, trim or no trim?

SmyrnaGA

This is my first time cooking plate rib.  I saw what looks like silver skin over the meat side and was wondering if I should trim it.  I saw other cooks here and nobody mentioned trimming the fat and silver skin on top.

One set of them are now on with silver skin (285 indirect)  

saluki2007

Get ready you are in for a treat. As far as the silver skin, I always pull no matter the cut. 

gdenby

A lot of fat has already been trimmed. Membranes on muscle  are usually there to bind the muscle to another muscle. Its mostly collagen, and so turns to gel w. cooking. Membranes that connect muscles to bones are good to cut away. They are made from elastin, w. does not break down w. heat.

SmyrnaGA

@gdenby thanks!  That makes sense.  I just did t want to ruin a good cut of meat on my first attempt.

SmyrnaGA

@saluki2007 I'll be happy if it comes out half as good as your masterpiece.

lousubcap

Trust the tooth-pick test for the win.  Enjoy the brisket on a stick.

DoubleEgger

Silver skin is always no beuno. Enjoy the cook. 

SmyrnaGA

5 hours in.  Probe really smooth, but, something is resisting half way down between the bone.  Checking again in an hour.

SmyrnaGA

Very disappointed in myself.  The meat was tender, but, the seasoning did not penetrated into the meat.

luckily, only shared this failure with the family.  The other plate will be cooked with the silver skin off.

saluki2007

Looks good from here. On the bright side you isolated the issue and get to try again.