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Rib Membrane

DougC
DougC Posts: 4
edited November -0001 in EggHead Forum
So now I have 4 racks baby backs. Any easy way to remove the membrane on the back? I can easily remove what appears to be a first layer of membrane. What's the easiest way to remove the thicker/white membrane that still overs the meat?

Trying hard here on the coast of Maine!!

Doug
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Comments

  • TheDirtyBurger
    TheDirtyBurger Posts: 846
    In my experience you only really want to remove that first membrane. If you take the other one off it messes up the integrity of the rack. You still get flavor and smoke in there, and it breaks down over the cooking. Again this is just my experience, others may be different.
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  • BigA
    BigA Posts: 1,157
    i only take the first membrane layer off, you want the meat to stay together! :) the other that you see under it stays!!!! :cheer:
    watch this, this will help you.
    [/img]http://www.youtube.com/watch?v=d_fqJcc4n_I
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  • Little Steven
    Little Steven Posts: 28,817
    Doug,

    I start with a small spoon in the middle pf the rack and work it in along a bone from each side. Then work my index finger in the same path. When I get right through close my thumb on the index finger and it will pull right off(most times). AZRP (I think) has a picture.

    Steve

    Steve 

    Caledon, ON

     

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  • stike
    stike Posts: 15,597
    rib side, you pull off the thin membrane that lays atop everything. you don't try to get the one closest to the bones, because that's a sheath around every rib, and you won't get it.

    the "thick white" membrane i dunno. you mean fat?

    strip nothing but the thin papery one on the ribs sides
    ed egli avea del cul fatto trombetta -Dante
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  • Carolina Q
    Carolina Q Posts: 14,831
    Yep, it was AZRP. The ONLY way to remove the membrane!! The method shown in BigA's link is the way I used to (try to) do it. Frankly, I think it sucks! :laugh:

    Here's the link... with pics. Thanks, Randy!!!

    http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=697455&catid=1

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • thirdeye
    thirdeye Posts: 7,428
    I start on one of the corners on the narrower end of the ribs, find and edge and just peel it off. You only want to remove the thin membrane, the thick white one holds the ribs in place. These are bison ribs but you get the idea.

    99716037.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Tim (Watkinsville)
    Tim (Watkinsville) Posts: 106
    I use a pair of catfish skinning pliers. I can strip the membrane off a rack in about 10 seconds with those. You can find these pliers at sporting goods stores and at tackle/bait shops.
    Watkinsville, Ga   XL, Medium
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