Beef Rib Membrane

[vetmp]

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? 

Thanks...

 

[themule69]

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

David

 

[foamheart]

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.

<shrugs>

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

 

[tonybel]

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

Dotti what David said...