Rib Membrane on Hot & Fast Ribs?

Pa_BBQ · Jun 28, 2013

I usually take the membrane off, but today have 9 racks to do and after re watching Pitmaster T's video see he leaves his on.

I am not lazy, but have found my hot & fast ribs are much better than any other way I cook them. That is as long as the smoker has enough meat on it to keep them moist.

I wonder if the high heat and membrane side down would make taking the membrane off a waste of time.

I believe for low and slow they should be removed, but for those who have cooked hot and fast, could you tell the difference?

Carbon · Jun 28, 2013

I leave them on but score them criss-cross when doing them H&F.

Bludawg · Jun 28, 2013

I don't even pay it any mind it all but disappears.

dadsr4 · Jun 28, 2013

I've done them both ways. I prefer to remove them. Only thing I always do for full spares. Cooked, the membrane reminds me of plastic.

Neonnblack · Jun 28, 2013

I just score it a bit.

dwfisk · Jun 28, 2013

I've not done it, but there are folks that remove the membrane after they are cooked. Theory is it helps keep the ribs moist during the cook. I just remove before cooking but I may try this technique.

kylefisk · Jun 28, 2013

What kind if temps and time frame are y'all considering hot and fast.

marubozo · Jun 28, 2013

I cook ribs on the hotter side at 275+ and I've done them every way. Membrane removed, left on, scored, etc. Personally, I don't think any of my guests could tell the difference, and even to me, the difference in texture is minimal, although I can tell the ones with the membrane removed are ever so slightly more tender, but nothing to get worked up about.

I don't buy into any of that holding the moisture crap, and since I already have a knife out to trim and pulling the membrane takes a mere 15 extra seconds a slab, I usually just pull it off anyway.

Carbon · Jun 28, 2013

When I do hot I'll do them at 300-325F until done, however long that may take.

JoeMal · Jun 28, 2013

I always pull mine off regardless of how they are cooked...agree with the plastic comment.

silverfinger · Jun 28, 2013

When you say your cooking them fast, how long does it take to cook them?

shirknwrk · Jun 28, 2013

Take it off ... Take it all off. :wink:

lantern · Jun 29, 2013

I can't help it......

If you use tenda quick the membrane is not a problem. It's a great help to hold your perfectly seasoned and perfectly tender ribs together.:heh::heh::heh:

westy · Jun 29, 2013

They never bothered me. I criss cross em and cook em up.

daninnewjersey · Jun 29, 2013

I sell ribs every week in the summer and NEVER remove the membrane. I also cook hot...325-ish. I'm in my second year of selling and in all that time the only person ever to comment on the membrane not being removed was a fellow barbecue guy. Of course he bought a rack..and the following week he bought another one :mrgreen::mrgreen:
The vast majority of people either don't notice or don't care....

Rib Membrane on Hot & Fast Ribs?

Pa_BBQ

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Carbon

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