Rib Membranes
- Thread starter 16Adams
- Start date
Beans or no beans...
IMO it looks very unappetizing.
IMO it looks very unappetizing.
I usually remove, but the last spare I did was just scored, it came out like the picture and wasn't a problem....unfortunately, the spare wasn't great, I think it was just this one as I used the same process and they always came out good before.....edible, but not great.....
Looking good to me Adams
Charny
Knows what a fatty is.
- Joined
- Aug 3, 2017
- Location
- Floating...
I prefer to remove. If I do leave the membrane on, I like to give them a good bottom sear post smoke to crisp the membrane.
A problem is ribs that have the membrane already "mostly" removed. If it isn't done well, then removing the remaining membrane is very difficult because it rips apart, etc. My ribs usually come from Costco. They are Smithfield, and the ribs have the membrane mostly removed.
In cases of partial membrane the only alternative seems to be scoring or ignoring. I've wondered if a stainless brush might help.
Like most everyone here, I can remove a full membrane quite well.
A more serious gripe with these ribs is bits of bone left from sawing. I rinse and try and remove all bits, but some of it is embedded and I don't detect it until later. Sometimes it is minor, sometimes more major. I know they run those saws at insane speeds, and this is bone breaking rather than clean cutting. That is a big headache and risk, but a discussion for another thread.
A problem is ribs that have the membrane already "mostly" removed. If it isn't done well, then removing the remaining membrane is very difficult because it rips apart, etc. My ribs usually come from Costco. They are Smithfield, and the ribs have the membrane mostly removed.
In cases of partial membrane the only alternative seems to be scoring or ignoring. I've wondered if a stainless brush might help.
Like most everyone here, I can remove a full membrane quite well.
A more serious gripe with these ribs is bits of bone left from sawing. I rinse and try and remove all bits, but some of it is embedded and I don't detect it until later. Sometimes it is minor, sometimes more major. I know they run those saws at insane speeds, and this is bone breaking rather than clean cutting. That is a big headache and risk, but a discussion for another thread.
Mikhail
Babbling Farker
I'll pull it off if it comes easy. If not, to heck with it.
TBH- I cook 2 racks max at a time. If I'm smoking, I will peel them off. If I'm direct heat grilling, I leave them on. Not a "scoring" fan...I can pull one just about as fast as I can score one. (ok- scoring IS faster - but not by an appreciable amount)
But if I did a BUTT load of ribs- every day? Those puppies are staying on- nodootaboodit.
But if I did a BUTT load of ribs- every day? Those puppies are staying on- nodootaboodit.
If a restaurant served me ribs with the membrane on they'd hear about it. I'd still eat them though.
kevinstaggs
Babbling Farker
I vary my pork rib membrane process: 1) remove 'em, 2) take 'em off, 3) peel 'em
I peel 'em.
They'd eat for me Adams.
jbounds286
is Blowin Smoke!
i always score, fast, easy, and a good texture when eating! removal is DENIAL of greatness!
Inthewoods
Quintessential Chatty Farker
- Joined
- Apr 11, 2016
- Location
- Idaho, USA
As always I leave it on.
-D
-D
I pull it.
DarkStar11
is one Smokin' Farker
I pull unless they are being hung. Or I just don't feel like it. Never tried scoring, as far as I recall.
Both racks and the imaginary KBB Mac 'n Cheese look pretty darn good to me.
Both racks and the imaginary KBB Mac 'n Cheese look pretty darn good to me.
