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Membrane Poll

The BarbequetionerThe Barbequetioner Posts: 76
edited 10:10AM in EggHead Forum
One thing I have noticed in my short time here is that alot of folks take the membrane off the ribs. I have been smoking a long time and I have found when doing a low slow cook you cannot tell if the membrane has been removed or not. I have been partial to leaving it on. I find it helped me during the finishing phase of my ribs. What are your thoughts.


  • Misippi EggerMisippi Egger Posts: 5,095
    Take mine off.

    Learned from a championship cooker who would, as part of his presentation to the judges, show off the separate, curled up and tough membrane that he cooked separately alongside the ribs. Seemed to make an impression ! :ohmy:
  • I prefer membrane off.

  • DrZaiusDrZaius Posts: 1,481
    I am going to have to add that I would never cook ribs without pulling off the membrane. It's just not right to leave it on. B)
    This is the greatest signature EVAR!
  • My dog said he didn't like no membrains on his bones! Gets stuck in his teeths.
  • What a difference, Looks like I am gonna try taking it off for my egg. I usally finish off my ribs on the weber. Do you guys do that here?
  • gdenbygdenby Posts: 6,171
    Before getting the Egg, I tried everything I could to make passable ribs. Removing the membrane was one of the things that made a distinct difference. So I've continued. Occassionally I don't, because I'm rushed, and haven't noticed a big difference in tenderness. There's maybe a little less rub flavor in the meat.

    At least a year ago, there was a similar thread on the BBQ forum. The well known Billy Bones said he never removed the membrane, so as to keep more moisture, but did run the temp all the way up to 400 right at the end of the cook to burn them off. Haven't tried that, but his reputation has kept the idea.
  • My Weber is for throwing rocks at!
  • FlaPoolmanFlaPoolman Posts: 11,676
    I always pull the membrane. Maybe it's just mental but seems the spices soak in from both sides and the ribmeat has a better texture without it.
  • Smokin' TSmokin' T Posts: 259
    Definetly remove membrane.
  • NibbleMeThisNibbleMeThis Posts: 2,295
    I always pull the membrane off, whether using spares or loin backs.
    Knoxville, TN
    Nibble Me This
  • EmarfEmarf Posts: 167
    I always pull the membrane off I think I can get the rub on both sides better
  • I remove the membrane. I season both sides and I find it easier to eat without the membrane.
  • jake42jake42 Posts: 932
    Personally I've tried it both ways. I have not noticed a distinctive difference. I still alternate from time though.
    Some may say that leaving the membrane on holds in more moister.
    Some say taking it off allows for more penetration of the rub on the bottom.
    It's a hard call for me. :whistle:
  • stikestike Posts: 15,597
    it's waterproof, is all i know. and to me, that doesn't help so much in keeping moisture in as it does keep other things out. i remove it. i don't think it adds anything, and it sure can detract. my rub stays on far better without the membrane
    ed egli avea del cul fatto trombetta -Dante
  • Lawn RangerLawn Ranger Posts: 5,467
    My dental floss bill goes down when I remove the membrane.

  • GunnarGunnar Posts: 2,305
    Membrane off....I got convinced I can get more rub and smoke to the bone side of the meat.
    LBGE      Katy (Houston) TX
  • Off for me as well. I think pulling 'em off is fun!
  • KcLeafKcLeaf Posts: 62
    membrane off ,but boy is it a pain in the but for me getting it off
  • fiver29fiver29 Posts: 628
    I pull it off, too. It just takes an extra minute once you get the hang of it. My first couple times seemed to take me forever.

    There is no toughness at all when its gone. With it I seem to always chew on it because I now know its there. I do that when eating ribs in restaurants. Its just annoying now more than anything else.

    As for moisture/less moisture, smoke/less smoke, flavor/less flavor, I can't tell a difference. The only difference I notice is when I'm chewing on that sucker :laugh:
    Strongsville, Ohio

    Yes.  I own a blue egg!  Call Atlanta if you don't believe me!
    [I put this here so everyone knows when I put pictures up with a blue egg in it]

  • 500500 Posts: 2,779
    Pull off that Rib Condom. Go bare (baby) back!
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • I pull. I believe I get more rub flavor into the meat without it.
  • Austin SmokerAustin Smoker Posts: 1,467
    I can't tell any difference in flavor, but I can tell when eating them....yuck!
  • GrumpsGrumps Posts: 182
    Very interesting. I had never considered leaving the membrane on. I may try it for comparison's sake.
  • Take it off. Take it all off.... ahh yeah baby.... much mo better
  • Little ChefLittle Chef Posts: 4,725
    We remove the membrane...

    In all honesty though, I have had them with the membrane still on, and the membrane seems to keep "fall off the bone ribs" together. However, I still prefer them membrane off. The membrane does not provide a texture I like, no matter how tender.

    Just my two cents! ;)
  • HossHoss Posts: 14,600
  • HossHoss Posts: 14,600
  • PharmeggistPharmeggist Posts: 1,191
    ;) ME TOOOOO :woohoo:
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