Pulling Membrane

55Kevy

Did some turbo babybacks yesterday. I usually take 'em out of the fridge to prep when I light the fire. Yesterday they were out 2 or 3 hours before I started prepping and so were at room temp. This was the easiest membrane I've ever removed. Usually it comes off in 2 or 3 pieces and sometimes I don't get it all. Yesterday it started easily and came off in one long pull. Was the temperature a factor or was I just lucky with the rack?

Mark_B_Good

That is about the worst part of making ribs ... normally takes a while for me to get it going .... but eventually it comes off in a couple of big pieces. I'd appreciate any tips to make this part easier.

Langner91

I always tell myself it is the pig, not the puller.  Just like dates, some are easy and some require a little patience.

lkapigian

Membrane on for me 

RRP

Some swear it is easier by using paper towels, some swear by using catfish skinning pliers and some by just swearing!!!

Mr1egg

Paper towels all the way

Botch

Yes, room-temp makes a big difference.
I usually slide a butter knife along the top of the bone (not in between bones) and instead of sliding the whole length, I'll pry the knife so it pulls the skin off, straight up.  Then slide in a bit further, pry, and repeat until you've gone the length of the bone.  Once all the way across, just pull off the two halves (paper towel if necessary).
And as @Langner said, every once in awhile you get a rack that just won't cooperate; I've learned to just leave it on when I get one of those.  
I need to make ribs, its been awhile.  

stv8r

yes warmer temp helps as the membrane is softer.  Start with a sharp knife tip and grab with a dry paper towel. Easy peasy. 

Ozzie_Isaac

I criss-cross slash the membrane and then just leave it on.

hondabbq

I have been pulli8ng membranes for ever in my culinary career and i dont get the issue why so many have problems peeling it.
I just bend the rib backwards and pull from the wide end of the rack between the 1-2 or 2-3 bone. Comes off easy peasy. 

MN-Egger

Easiest way? My butcher pulls them off all ribs he sells.

lkapigian

Ozzie_Isaac said:

I criss-cross slash the membrane and then just leave it on.

^^^If I do anything its this ,I pull membrane off only on Turn In Racks for 
competition 

jdMyers

Use a paper towel one pull almost every time

OxfordJaguar69

I guess I'm lucky, my wife is generous and always does the pulling.  God forbid knives or paper towels, I think just a few drops of oil works best and it will keep you from suffering the embarrassment of a single pull.