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Rib Membrane question

 
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texaggie2007
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Joined: 05 May 2010
Posts: 40
Location: Minot ND

PostPosted: Sat May 22 10 7:39 am    Post subject: Rib Membrane question Reply with quote

never really messed with ribs much before but am fixin to do some beef and baby backs tomorrow. I thought I got the membrane off but I'm not sure; how many layers of membrane are there? Should the bones be exposed if all the membrane is off? Thanks
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nes_matt
BBQ Fan


Joined: 04 Jun 2008
Posts: 266

PostPosted: Sat May 22 10 7:47 am    Post subject: Reply with quote

The membrane is very thin and translucent. Removing it won't change he look of the ribs really. It should cover the entire concave side of the rack - or at least most all of it.

Removing it is definitelty a good idea IMO.
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jeepdad
BBQ All Star


Joined: 21 Sep 2008
Posts: 5566
Location: Stafford, Virginia (Transplanted Tarheel)

PostPosted: Sat May 22 10 8:16 am    Post subject: Reply with quote

There are two layers on spares just remove the top layer. Check out the links below it has a helpful step by step info and videos on spares and BB prep. All the best.

--jeepdad

http://www.virtualweberbullet.com/loinbackribprep.html

http://www.virtualweberbullet.com/spareribprep.html
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BigOrson
BBQ Super Pro


Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Sat May 22 10 8:37 am    Post subject: Reply with quote

Leave the membrane on the beef ribs. You'll go nuts trying to remove it. Spares and baby backs? Peel away.
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Rojellio Es Caliente
BBQ Super Pro


Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado

PostPosted: Sat May 22 10 10:55 am    Post subject: Reply with quote

BigOrson wrote:
Leave the membrane on the beef ribs. You'll go nuts trying to remove it. Spares and baby backs? Peel away.


For the the 1/4" thick membrane on Beef Ribs.... Vice grips and a Bench Vise!!!!!! or what Big Orson said.

Although I have heard the beef membrane can be removed after a couple hours of cooking.
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Bryan
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Joined: 10 Jun 2009
Posts: 71
Location: Dearborn, MI

PostPosted: Sat May 22 10 11:00 am    Post subject: Reply with quote

i'll remove the thin membrane, but it seems on some ribs there is a thicker one that is attached directly to the bone. I don't mess with that one if i see it. Once the thin layer is removed, i'll scrape some excess fat off of the back of the rib.
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Pete
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Joined: 31 Aug 2006
Posts: 217

PostPosted: Sat May 22 10 5:47 pm    Post subject: Reply with quote

I got this tip from this forum a while ago, and I say leave it. Just score the membrane across the bone on the diagonal. I do it in both directions creating a diamond pattern. When it''s done cooking, just eat it all up. You won't even notice the membrane.
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crash55r
Newbie


Joined: 30 Jan 2009
Posts: 59

PostPosted: Sat May 22 10 5:54 pm    Post subject: Reply with quote

If you're in doubt, just puncture the bone side with a fork liberally between each bone. That should work just fine.
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Inner10
BBQ Super Pro


Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON

PostPosted: Mon May 24 10 11:28 am    Post subject: Reply with quote

I use the 30 second rule...if I can't get a grip and rip the membrane off in 30 seconds...then it stays on.
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