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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 06-28-2013, 12:59 PM   #1
Pa_BBQ
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Default Rib Membrane on Hot & Fast Ribs?

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?
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Unread 06-28-2013, 01:02 PM   #2
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I leave them on but score them criss-cross when doing them H&F.
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Unread 06-28-2013, 03:01 PM   #3
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I don't even pay it any mind it all but disappears.
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Unread 06-28-2013, 03:48 PM   #4
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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.
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Unread 06-28-2013, 04:10 PM   #5
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I just score it a bit.
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Unread 06-28-2013, 04:37 PM   #6
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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.
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Unread 06-28-2013, 06:16 PM   #7
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What kind if temps and time frame are y'all considering hot and fast.
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Unread 06-28-2013, 07:01 PM   #8
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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.
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Unread 06-28-2013, 07:28 PM   #9
Carbon
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When I do hot I'll do them at 300-325F until done, however long that may take.
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Unread 06-28-2013, 08:42 PM   #10
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I always pull mine off regardless of how they are cooked...agree with the plastic comment.
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Unread 06-28-2013, 09:04 PM   #11
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When you say your cooking them fast, how long does it take to cook them?
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Unread 06-28-2013, 09:25 PM   #12
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Take it off ... Take it all off.
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Unread 06-28-2013, 11:47 PM   #13
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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.
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Unread 06-29-2013, 02:23 AM   #14
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They never bothered me. I criss cross em and cook em up.
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Unread 06-29-2013, 07:24 AM   #15
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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
The vast majority of people either don't notice or don't care....
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