Rib membrane vent

[jcam222]

Quick rage post lol. I would do ribs far more often if it weren't for the membranes. I worked at a few racks of back ribs forever and couldn't remove much of the membrane at all. I use the butter knife under the membrane and a paper towel to grip etc. I have had racks where it comes off like a glove and these where I just friggin gave up. I know Al does then membrane on and burns it off at the end on a screaming hot grill. Not sure I have time for all that. I may try to pull the membrane before saucing once they've cooked for a few hours. Truly drives me nuts and has me constantly skipping over ribs to skip the frustration. Vent over lol.

 

[chopsaw]

I leave it on , and don't worry about it at the end . No meat on that side anyway .
Non issue for me .

 

[jcam222]

I leave it on , and don't worry about it at the end . No meat on that side anyway .
Non issue for me .

Thanks Rich. My BP is coming back down now lol!

 

[normanaj]

I leave it on , and don't worry about it at the end . No meat on that side anyway .
Non issue for me .

Same here.

 

[cptnding]

I just leave it on as well. I even kinda like to chew on pieces of it lol.

 

[babydocsmoker]

Interesting. I always take it off. Always. But now that I think about it, I haven't done a back rib that didn't come from Costco, and their back ribs come with the membrane off. Spares come with it on, but the spare ribs tend to come off easy.

 

[SmokinEdge]

For years I never removed the membrane and was happy. Then I started removing it for better smoke penetration and that was the only reason. In reality though I think it makes little to no difference on smoked ribs done 4-5 hours, on grilled ribs that are maybe a couple 3 hours that membrane is a texture thing, but not so much with smoked ribs. I now remove the membrane out of habit but if it fights me I just leave it and roll with it, no complaints so far.

 

[jcam222]

Haha thanks all you've made feel much better. I like to think I am fairly accomplished in the kitchen but I have my weak spots no doubt. I'd put this and peeling boiled eggs at the top by a huge amount lol. Yep I've tried every suggestion I've seen both here and elsewhere. It's an Achilles heel.

 

[zwiller]

We talked Damon's before but the sear/grilling is the signature Damon flavor. No other way IMO. I sear n sauce a few days later.

 

[jcam222]

We talked Damon's before but the sear/grilling is the signature Damon flavor. No other way IMO. I sear n sauce a few days later.

I'll be eating some of these tomorrow as will a few friends. For future cooks I may try that. So you cook them fully, refrigerate and then warm and sauce on the grill?

 

[zwiller]

So you cook them fully, refrigerate and then warm and sauce on the grill?

YES. Give it a try. First time I tried it, I did it so that I didn't stress about dinner time but the family and I were just stunned at the improvement.

 

[chopsaw]

I even kinda like to chew on pieces of it lol.

It's like a pork tater chip .

I sear n sauce a few days later.

Amen to that ! I smoke 'til done ( membrane on ) then do the " beer brat simmer " on the grill , but with BBQ sauce and onions . Simmer in the sauce , then over direct heat , and back in the sauce .

 

[chilerelleno]

I leave it on , and don't worry about it at the end . No meat on that side anyway .
Non issue for me .

Same here.

 

[clifish]

Last of BB from Costco had the membrane remove already. I wonder if you could use a torch to burn it off before smoking?

 

[SmokingUPnorth]

I use to be the same way until I saw the paper towel trick. Works perfect for me I’m surprised it gave you trouble. I have noticed stl ribs are a little harder to get compared to BB back not sure if it’s just me or not. But thanks now k east ribs

 

[BB-que]

Quick rage post lol. I would do ribs far more often if it weren't for the membranes. I worked at a few racks of back ribs forever and couldn't remove much of the membrane at all. I use the butter knife under the membrane and a paper towel to grip etc. I have had racks where it comes off like a glove and these where I just friggin gave up. I know Al does then membrane on and burns it off at the end on a screaming hot grill. Not sure I have time for all that. I may try to pull the membrane before saucing once they've cooked for a few hours. Truly drives me nuts and has me constantly skipping over ribs to skip the frustration. Vent over lol.

Couldn’t agree more. I’ve had some racks that I eventually give up. Als method I’m sure works but then I gotta store up another grill and usually the kids are causing havoc etc, I need to be able to just pull those suckers off the smoker let rest for a bit and eat. I’ve left it on but much prefer it removed personally, feel your pain .

 

[Retired Spook]

I like the membrane...

 

[JLeonard]

Funny you posted this! I came close to throwing my ribs across the kitchen today trying to get the membrane off. Hand holding the rack down slipped and had a death grip with the paper towel On the membrane. Only thing that saved them!

Jim

 

[jcam222]

Funny you posted this! I came close to throwing my ribs across the kitchen today trying to get the membrane off. Hand holding the rack down slipped and had a death grip with the paper towel On the membrane. Only thing that saved them!

Jim

Lol I almost threw a rack too. I had 5 half racks and only got it off one of them. I've struggled before but never that bad.

 

[dons2346]

Used to remove the membrane but now I just score it with a sharp knife and let it go. Can't tell any taste difference with membrane on or off.