Beef Rib Membrane

Discussion in 'Beef' started by vetmp, Aug 3, 2013.

  1. Hey all,

    I am going to be cooking beef back ribs again soon and up to date, I have not been able to get the membrane to separate from the fat. I have heard that if you let the ribs come to room temperature that it will help. I've heard use a paper towel like pork ribs and I even have a pair of skinning pliers but, no matter what I do, I just cannot get the membrane off. Does anyone have any tried and true tips to get that darn thing off or do I just try to cut it off with a bit of fat? 

  2. Get a dull knife under it in the middle. then go to pulling.

  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Just a thought, everytime I have ever pulled that beef membrane when my ribs are done like I like, they are not on the bone. It usually cooks well enough for me to eat but as you know has no flavor. I figure with three sides open to spices no thicker than the beef ribs are, I can afford to leave that membrane on my beef ribs.


    Just my opinion and we all know what opinions are like, right?
  4. tonybel

    tonybel Smoking Fanatic

    Dotti what David said...

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