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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-28-2013, 11:36 AM   #16
teej
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I always leave it on. No one has complained yet.
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Unread 03-28-2013, 12:56 PM   #17
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I judge BBQ joints by whether they leave it on or take it off. My experience, yes at first it takes time to take the membrane off. Heck, used to take me 30 minutes just to do 3 freaking ribs. Now though I can strip membranes off of 6 ribs in 3 minutes .

Sure restaurants use the excuse that they don't have the time to but those joints that do - WORLD OF DIFFERENCE. If they take the time to do that they take the time on the rest of their product and usually (not always) but usually that means a step of in quality, taste, and moisture.

Personally - I remove it every time. Doesn't matter if I'm cooking 2 racks or 20 racks.

Have had good ribs with it left on but that is when the Pitmaster knows their stuff and takes the time to keep the meat smoked well.
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Unread 03-28-2013, 01:02 PM   #18
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When I first started cooking ribs I had a hard time cutting the membrane off, so I left most of them on. Then the interweb showed me that they can be removed easily just by using my fingers and starting in the middle. Now I attempt to take them all off.

I remove as much as I can, but don't spend too much time on them. I normally get most, if not all of it off. If I spend more than a minute removing the membrane I stop.
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Unread 03-28-2013, 01:04 PM   #19
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If you remove the membrane, the ribs might fall apart when you boil them.
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Unread 03-28-2013, 01:17 PM   #20
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one of the first things i was taught is the remove it. i thought it was a "no braner". ha
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Unread 03-28-2013, 01:39 PM   #21
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Quote:
Originally Posted by Vince RnQ View Post
If you remove the membrane, the ribs might fall apart when you boil them.
Why would anyone boil ribs when we have microwaves these days to cook em in, just gotta baste em more often in the microwave
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Unread 03-28-2013, 02:24 PM   #22
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Quote:
Originally Posted by smokinrack View Post
Why would anyone boil ribs when we have microwaves these days to cook em in, just gotta baste em more often in the microwave
Not if you brine & inject them before the microwave....

I remove the membrane BTW...
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Unread 03-28-2013, 04:35 PM   #23
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I'm with the "always remove the membrane crowd"!
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Unread 03-28-2013, 05:03 PM   #24
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Theres enough fat in a rib to have it super juicy without the membrane. If you need to keep the membrane on the get a juicy product your doing it wrong.

That being said when I was vending this summer cooking 200-400 racks a day we left the membrane on. That would have taken for ever to remove. I didnt really mind the end product either. But you definetly miss out on rub on both sides. I start my ribs meat side up, and when the bark starts to form and rub cooked on I flip until done. I don't rake any fat out after the membrane is removed so when I do flip it makes a little juice pool which I spread around every 30 mins.
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Unread 03-28-2013, 05:05 PM   #25
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I need to start posting more looking for wood under my name is kinda making me feel like a nerd.
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Unread 03-28-2013, 06:53 PM   #26
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Quote:
Originally Posted by Rustys BBQ View Post
Theres enough fat in a rib to have it super juicy without the membrane. If you need to keep the membrane on the get a juicy product your doing it wrong.

I diThat being said when I was vending this summer cooking 200-400 racks a day we left the membrane on. That would have taken for ever to remove. dnt really mind the end product either. But you definetly miss out on rub on both sides. I start my ribs meat side up, and when the bark starts to form and rub cooked on I flip until done. I don't rake any fat out after the membrane is removed so when I do flip it makes a little juice pool which I spread around every 30 mins.
Nothing like self contradiction
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Unread 03-28-2013, 08:03 PM   #27
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I take them off at the insistence of the wife. It's not difficult once you do a couple a dozen. Sometimes it's difficult to get it all f the membrane though.
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Unread 03-28-2013, 08:13 PM   #28
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Quote:
Originally Posted by Bludawg View Post
Nothing like self contradiction
Well I mean having the membrane on wasnt bad but I much prefer off. There is no advantage to keeping it on. If you have the time, take it off. More flavor and glaze doesnt stick to the membrane either.

Also if keeping the membrane on, remember to slice across ribs before you serve to people or hot juices can come squirting out
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Unread 03-28-2013, 08:16 PM   #29
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Leaving the membrane on is like not trimming fat from a steak. It's still good but a little extra effort makes for a better meal. I always rip the membrane off of my ribs.
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Unread 03-28-2013, 08:22 PM   #30
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I always take them off. Never tried them on.
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