Peeling the membrane from pork spare ribs..... MONEY shot......

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daveomak

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Nov 12, 2010
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Omak,Washington,U.S.A.
There was a discussion going the last couple days about peeling the membrane......   Well, yesterday was prep the ribs for today's smoke......

Spare ribs.....

Run hot water over the membrane.....   A tea kettle with hot water works faster to soften the "glue" that holds the membrane......


Took me about 15 seconds to peel the membrane off in one piece leaving a clean rack.....


..... Season ......


.... Wrap in plastic overnight .....


.... Drying the surface for the all important pellicle to hold in the moisture ....


.... Pitmasters Choice Pellets today for a 5 hour smoke .....


...  Up the temp to 190 to cook for about 6 more hours .....


Bride's making baked sweet potato chips and twice deep fried, white potato fries...

Normally I smoke stuff on Todd's Q-Matz but today was "Lets try bacon hangers".....

BBL.......
 
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Dave, thanks , I will try that on the next ribs. Sometimes I just can't get the membrane off without a big hassle?
 
I dont know why people have a hard time.

Just get under it some, grab with a paper towel and pull.

Works every time.
 
Nice looking ribs, I'll be thay are going to be good, can't wait to see more

Gary
 
This looks like something neat that I'll need to try and pass this on to my son. Thanks for the idea..

"twice deep fried, white potato fries..." She knows how to cook. I read this in a Herters Cookbook years ago...

John
 
I dont know why people have a hard time.

Just get under it some, grab with a paper towel and pull.

Works every time.

Missed the paper towel step last time I tried. Very slippery to grip. I didn't know about using warm/hot water either.
 
Never tried the hot water thing,  Learn something new on here every day

Gary
 
I said before if you go to a BBQ restaurant and buy ribs they have the membrane on, They don't have time to do that much prep

Gary
 
i know that to make chinese ribs they have to be hung like that.

please let us know if there's any difference.in taste or texture  doing regular ribs that way, instead of laying them on the rack.
 
i know that to make chinese ribs they have to be hung like that.

please let us know if there's any difference.in taste or texture  doing regular ribs that way, instead of laying them on the rack.
they'll get less char not on the rack from my comparisons and I cook on the UDS
 
Yep!

I wish I could credit the forum member who posted up the hot water trick years back.

I had serious doubts?

Now I do it every time!

Good luck and good smoking.
 
The hot water trick is a first for me also, learn something new every day here.
Them ribs got to be about done Dave, Ya got any Q-view to share?
 
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