Beef Ribs

schwatk

I did beef ribs for the first time last weekend. I removed the membrane. Covered them with mustard and seasoning. Cooked at 250 to 270 for around 5.5 hours. I lathered them with Bone-Suckin-Sauce. And pulled them when the internal temp was 195. They were GREAT. But I do have one complaint or question. When we ate them they still seemed to have a membrane on the bone side. Even though I had removed the membrane before cooking. The one I removed pretty much came off in one big piece. It was like thick wax paper. But there it was again when we ate the ribs. Is there more than one layer of membrane on ribs?

Like I said they tasted great. But I hated whatever that was on the bone side.

Thanks for any and all help!

Joe

tach18k

That's normal for beef ribs. they just get leathery sometimes. Sometimes I will remove the membrane and also lightly draw a knife across the back side of the bones. This will help the membrane from being so tough when the ribs are done.