Rib Membrane??

[fwdiii]

If I was doing a large amount of ribs for an event, I would most likely leave it on. But for smaller amounts, I take it off.

 

[dadsr4]

For those who have it disappear, if it didn't, would you pull it? I've never had it disappear, and when I have left it on, didn't care for it. I've also noticed that some slabs of ribs have a heavier membrane, that could be a factor. Baby Backs, especially, have a thinner membrane.

 

[Cook]

Here's the deal...if you want to pull it, pull it.

Many people are fine with leaving it on...and most of those folks know how to cook them in a way that makes it plenty tender.

 

[TuscaloosaQ]

Sometimes when that membrane is left on and cooked right ... the bite has a little pop kinda like on a hog casing..... it just does not bother me at all....I truly do not notice one way or another....

 

[SlowmotionQue]

I always remove it.

 

[LuckyFinger7]

I have had people swear you leave it on, I personally remove it. but the other day I forgot and the ribs turned out fine. I still prefer if I can take my time to take it off and be sure to spray them with an apple juice mix during the cook. but if you are doing a large event you would be fine leaving them on.

 

[Nuco59]

Well-this has been educational :-D

"leave it on- always always"
"take it off - always always"
"take it of if I'm doing X number BUT leave it on if I'm doing x number +1"
annnnd "it don't matter one way or the other"
people are funny

 

[dadsr4]

Well-this has been educational :-D

"leave it on- always always"
"take it off - always always"
"take it of if I'm doing X number BUT leave it on if I'm doing x number +1"
annnnd "it don't matter one way or the other"
people are funny

"Please let me know your thoughts."
That's kind of like "Hold my beer..."