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What really surprises me is that the best rib joints in town don't do this. Their ribs are awesome, but there's that damn membrane stopping the love. It makes me want to go back into the kitchen and slap the cook.
It took me a long time to learn the error of my ways by boiling & grilling my ribs with the membrane on but since I have converted to the SMF ways of TBS, I will NEVER, EVER, leave membrane on again.
Yep it does some good things for ya. One the membrane acts as a barrier to the rub from that side of the rack. Also it makes for a more tender rib in my opinion. Thirdly even if ya get the rack tender that thing is nasty on the plate.
Wow, I guess I'm really that lazy. I worked in BBQ joint for a few years many moons ago and we left them on. Looks like I need to try skinning them next time.
glad you found out how to slow cook.. I just got the reminder of boiled corn-on-the-cob too.. YUK.
Definately pull the membrane off the back. Take a butter knife and run it under the membrane, along one of the ribs, in the middle of the rack. You can then run a finger along that rib and grasp the membrane and pull it off from the middle out. There's a you tube video somewhere but I'm too tired and lazy to find it and link it.