BB membrane?

Discussion in 'Pork' started by tgil, Jul 3, 2012.

  1. tgil

    tgil Fire Starter

    Several weeks back I caught baby backs on sale and stocked up. I got a couple of racks out this afternoon and got them ready to rub down and cook tomorrow. First rack went fine. When I went to remove the membrane from the second, I couldn't get it done? It was like there was no membrane to remove??? Anyone else ever run in to this? I guess I'll know after I cook them if there was one there or not.
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If it don't come off leave it. Every once in a while they fight and smoking with it won't make a whole lot of difference. Besides it will lift easily after Smoking...JJ
  3. jrod62

    jrod62 Smoking Guru Group Lead OTBS Member

    run warm water over it for 30 sec. or so.
  4. tgil

    tgil Fire Starter

    Thanks for the replies! I left it, we'll see what happens.
  5. I find it easier when they are semi frozen....using a piece of paper towel really helps with the slipping!

  6. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

     Yes, occaisionally the membrane is removed in processing. Some times the skirt meat on spare ribs is removed as well.
  7. if u can get a corner of it lifted and grab with a paper towel it normally will pull away in one nice piece.
  8. Like sbishop said, semi frozen. Then I slip a butter knife under the membrane peel a piece up and grab it with a paper towel and rip it off great.
  9. tgil

    tgil Fire Starter

    It must've been removed during processing? I took my knife and made a slice down the length of each bone, just in case. They were just as tender as always. Thanks for the tips!
    Last edited: Jul 7, 2012
  10. deannc

    deannc Master of the Pit

    Most likely it was removed during processing.  Once in a while ya get lucky and pick up a rack like that.  For me though the BBs always peels right off normally all in one piece...the one that gives me the hardest time is on spares.

    When you smoke'em up, you'll know if it's there or not.  Ever order ribs from a place like Chili's? They don't pull the membrane and it looks like a blackened piece of rubber. lol  

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