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Pulling Membrane

55Kevy55Kevy Posts: 234
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?


Beautiful Santa Ynez Valley, CA
XL BGE, Woo2, AR


  • Mark_B_GoodMark_B_Good Posts: 1,321
    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.
    Napoleon Prestige Pro 665, XL BGE, Lots of time for BBQ!
  • Langner91Langner91 Posts: 1,912
    I always tell myself it is the pig, not the puller.  Just like dates, some are easy and some require a little patience.
    Clinton, Iowa
  • lkapigianlkapigian Posts: 9,997
    Membrane on for me  =)
    Visalia, Ca @lkapigian
  • RRPRRP Posts: 25,404
    Some swear it is easier by using paper towels, some swear by using catfish skinning pliers and some by just swearing!!!
    Re-gasketing America one yard at a time.
  • Mr1eggMr1egg Posts: 345
    Paper towels all the way
  • BotchBotch Posts: 14,438
    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.  

    "Better to die on your feet, than live on your knees"  - Midnight Oil

    Ogden, Utard  

  • stv8rstv8r Posts: 1,106
    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_IsaacOzzie_Isaac Posts: 17,495
    I criss-cross slash the membrane and then just leave it on.
    If it is worth doing, it is worth overdoing.

    It amazes me, how many people do not realize how the future works.
  • hondabbqhondabbq Posts: 1,963
    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-EggerMN-Egger Posts: 127
    Easiest way? My butcher pulls them off all ribs he sells. :)
    Near Twin Cities, MN
    Large BGE
  • lkapigianlkapigian Posts: 9,997
    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 
    Visalia, Ca @lkapigian
  • jdMyersjdMyers Posts: 1,307
    Use a paper towel one pull almost every time
    Columbus, Ohio
  • 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.
    I love my eggs almost as I love my Jaguar.
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