Question for Barbeque Rib experts

[304065]

I have been trying my hand at barbeque lately. One of the challenges when doing a slab of ribs is the "removal of the membrane on the back side." First slab I tried, couldn't find the membrane, cooked them, the membrane shows up! Second slab I was more aggressive, basically cut next to the bones and used knife in perpendicular motion to abrade "membrane." Not great.

Can someone offer a technique for removing this membrane? Thanks.

[Mule]

Just get it started with the knife. Pull it loose by hand.

[rouxroux]

I use a pair of catfish-skinning pliers to get a "flap" up at the end, and then it peels back pretty easily. I'm taking that you're "laying them down" on the grill. If I'm "hanging ribs" in a tall box, I leave the membrane on.

[Nathans_Dad]

I go over the technique in this thread:

I'm Sssmmoookin!!!

The trick is to get the membrane to separate into two layers. If you peel off the entire membrane, leaving bare bones, then the bones will just fall out when the meat is done. You need a little bit of connective tissue there to hold things together. Of course you don't want the whole membrane there because it is tough.

[cab83_750]

I bought a new bbq grill and went straight to Costco. Guess what! The Costco ribs did not have the membrane (at least what I got)!

[rouxroux]

Many butchers remove the membrane (at least in this area).

[The Gaijin]

Use a butter knife to get it started - and then some dry paper towels to grab it an pull away from fat/cartilage.

JC - if you need any split oak or apple, I can bring you a bag from the mountain.


Got to love the ribs..

[Moses]

What you are doing is separating the visceral and parietal pleura. In a live hog, these layers are not fused. Somehow they get pretty adherent after being butchered. The most common mistake is going too deep, trying to both layers of pleura from the ribs. Hard to do.

[304065]

Originally Posted by Moses

What you are doing is separating the visceral and parietal pleura. In a live hog, these layers are not fused. Somehow they get pretty adherent after being butchered. The most common mistake is going too deep, trying to both layers of pleura from the ribs. Hard to do.

LOL, a boyhood friend of mine is a Hopkins- trained Orthopod-- he said the chief resident used to yell at him, "You're skiving! You have hands like a Gorilla!" But in this case it's skiving that you WANT in between those layers.

It's entirely possible that the racks I have been purchasing had this layer already removed, but improperly so. I'm going to get some good stuff which I know has both layers attached and go for it.

[fuelie600]

I use a spoon or butter knife to get started, then a dry paper towel will allow you to grip it and pull the whole thing off with your fingers.

The cryo packed ribs at Sam's club or Costco have the membrane on them.

[304065]

I tried this again tonight, we'll see what the results are. Next step: whole hog.

[Noah930]

FWIW, the term in post # 9 is "scything," meaning cutting at an angle, and not orthogonal (at a right angle) to the tissue.

[trekkor]

I worked at Tony Roma's for a while about 20 years ago.

Kinda foggy. I prepped and cooked 1000's of pork baby back, country style and beef ribs.

I seem to remember them coming off real easy before they fully thawed.
Who knows. That butter knife thing sounds right, too.


KT

[BeyGon]

Originally Posted by trekkor

I worked at Tony Roma's for a while about 20 years ago.

Kinda foggy. I prepped and cooked 1000's of pork baby back, country style and beef ribs.

I seem to remember them coming off real easy before they fully thawed.
Who knows. That butter knife thing sounds right, too.


KT

20 years ago, that's about how old this thread is.

[sammyg2]

Originally Posted by BeyGon

20 years ago, that's about how old this thread is.

I've told you a thousand times not to exaggerate!

[tabs]

Trekor..has it semi thawed is when it s the easiest.

[89911]

There definitely is a technique to it. Use a sharp knife at the edge of the center of the slab. Use a butter knife to undermine. I then use an index finger to undermine and pull at the same time. I think the first time it took a few minutes to do a slab. Know maybe 30 seconds unless I come across an unusual one. Doesn't do much for the taste but it gives the ribs the fall apart texture that everyone desires.

[vash]

loosen a corner, grab it with some paper towel (for grip) and yank.