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Removing the membrane does allow for a little more flavor to permeate through the meat from the underside of the rib. That being said, there is nothing in the rule book that says the membrane has to be removed. As a matter of fact, places that cook lots of ribs on a daily basis usually do not go through the time and hassle to remove from every rack.
Even after watching the videos I cannot for the life of me peal off the membrane from the backside. I just get little pieces and a big mess. Does it make me bad if I smoke them with it on?
Yessir...That absolutely makes a difference..... you pull close to the ribs and go slow.
The ribs where in the 30s to 40 or so degrees and yes they where wet.Agreed, don't give up. Make sure it's not real wet and slippery as well as your hands when trying to pull. Work a small corner loose, and then slowly pull until ya have 2or 3 fingers full. Then just give'r hell and rip it right down and off. Was the meat really cold yet when you tried?
That may have added to the difficulty But,Like Uncle Bob said and others.. Meats have their own ideas of how well the day is going to go...lol.. just do your best to mitigate the things YOU can control. (How slippery you hands and meat are, if the ribs are too cold it'll like break off in pieces instead of pull off easy, get a grip (literally) on it)... Haha if people say they haven't ever had a problem at one time or another, well.... I'd say that would be hard to believe.The ribs where in the 30s to 40 or so degrees and yes they where wet.
It absolutely does not. As has been suggested keep at it and eventually you will get it. Definitely use paper towel and pull straight across the rib in parallel. Don't pull up . In the meantime here is what some restaurant do. Score the membrane with the tip of a knife. Then three hours in you can just pull it off with no trouble. Shake some rub on the bare spot and back to cooking.Even after watching the videos I cannot for the life of me peal off the membrane from the backside. I just get little pieces and a big mess. Does it make me bad if I smoke them with it on?
Thats slick, will try that way next go round, its always nice when it comes off in one piece like that. To me those ribs look fresh, i can tell you the few that i have purchased onsale were previously frozen and the membrane didnt come off so clean.This method has worked great for me. 45 seconds in.