Pulling membrane off ribs?

willthethrill31

Newbie

Original poster

Sep 24, 2013

7

11

West Texas

• Feb 5, 2015

• #1

First of all I have tried to pull this membrane off spare ribs dozens of times.  It becomes so frustrating that I give up and season them up anyways.  I have tried pulling with a paper towel and usually only tear off small pieces at a time... my question is, does it really make THAT much of a difference pulling this annoying thing off?  If so, what other techniques are out there to more easily accomplish this? Thanks all!

 

bmaddox

Master of the Pit

Jan 5, 2015

1,705

144

Central FL

• Feb 5, 2015

• #2

I use a sharp paring knife the get the first inch or so started then grip it with a paper towel and pull. It usually ends up coming off in 4 or 5 pieces. I would be worried about leaving it on. That membrane is basically impervious so it will not let any smoke or flavor through (and probably ruin the texture of the finished product). I have seen videos of people using spoons to get underneath the membrane but I have not tried that.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 5, 2015

• #3

Hold the rib rack membrane up....    hold under very hot running tap water for a minute or 2......  the "glue" that holds the membrane softens and the membrane is easy to pull off....  if you miss warming an area of membrane, you will know it....   it won't pull off until you heat it....

 

• 

Reactions: willthethrill31

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 5, 2015

• #4

I just get under it with a knife and pull it off. Think of it as something you have to do and then do it.

Happy smoken.

David

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 5, 2015

• #5

themule69 said:

 
I just get under it with a knife and pull it off. Think of it as something you have to do and then do it.

Happy smoken.

David

Click to expand...

Try the hot water technique....   It's pretty cool....

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• Feb 5, 2015

• #6

DaveOmak said:

 
Try the hot water technique....   It's pretty cool....

Click to expand...

Dave

You know I will. I have never had a problem but I'm all about easier 

. Plus I read it on the internet so it has to be true

.

Happy smoken.

David

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Feb 5, 2015

• #7

Well, If I posted it.... it's from memory...   and you know how good my memory is.....   Is tomorrow Superbowl ?????

 

superdave

Smoking Fanatic

Aug 13, 2007

389

28

Sacramento, CA

• Feb 5, 2015

• #8

Is the problem that a lot of folks try to get the entire skin and not just the membrane? 

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Feb 5, 2015

• #9

I stopped fighting with it years ago, Pops too. Me and my picky family have not noticed a significant difference in flavor. If anything the membrane helps with moisture retention. I have seen a few shows and video clips that recommend leaving it on for Lamb Ribs to avoid drying out...JJ

 

smokin-q

Smoke Blower

Aug 12, 2014

92

12

Clarkston, MI

• Feb 5, 2015

• #10

Try this: http://www.smokingmeatforums.com/t/177098/membrane-removal

 

jc87

Newbie

Feb 5, 2015

9

10

• Feb 5, 2015

• #11

Try scoring the membrane, instead of removing it. Makes the fight easier 

 

 

sopchoppy

Fire Starter

Jan 23, 2015

45

12

Cumberland Plateau, TN.

• Feb 5, 2015

• #12

Paper towel, you can usually get a small piece started with you finger. Pinch with the paper towel and pull, it should come off in one piece unless its a mastodon rib.

 

fwismoker

Master of the Pit

Dec 31, 2012

4,279

1,033

North East Indiana

• Feb 5, 2015

• #13

I think it depends on the cooker and temp cooked but mine stay on and totally dissolve, the most i do is score them with a knife.  All i know is i get the moistest of ribs and no sign of the membrane. 

 

dannylang

Master of the Pit

Sep 19, 2014

1,021

150

Amelia VA, but born and raised in macon georgia (g

• Feb 6, 2015

• #14

pull or not to is really up to u, i have smoked them both ways. can not really tell the difference.

dannylang