Spareribs--Membrane on or off

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

What has worked best for you in Comps...Ive heard both sides, lets hear it from you!

skybob · Posted: Oct 11 2006 Post subject:

As far as I'm concerned, there's no comparison. Strip the silver skin membrane off. Helps with the texture after the cook, also the smoke absorption.

allsmokenofire · Posted: Oct 11 2006 Post subject:

At home....do what you want. At a contest, if you're not peeling your ribs, you will be at a significant disadvantage.
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Mike
Team Enoserv

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

G's BBQ · BBQ Super Pro Joined: 13 Sep 2006 Posts: 1641 Location: NV

DawgPhan · BBQ Super Pro Joined: 12 May 2005 Posts: 3444

Roo-B-Q'N · Posted: Oct 12 2006 Post subject:

Membrane Off. I went to a BBQ joint here and they serve pork backribs with the membrane on, I didn't know this, and well . . . that will be the last time I go back there. That and they weren't really all that good anyway.
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Tom
Large Spicewine
Oklahoma Joe's Offset
Backwoods Party
WSM
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Rub N Smoke · Posted: Oct 13 2006 Post subject:

Membrane off. What I've found (before I got serious about Q) is when I left the silver skin on the ribs almost had a bitter flavor, like the smoke couldnt penetrate into the ribs. Another thing is the membrane just isnt good eats, if you get a piece of that stuff in your mouth its like chewing on a piece of rubber... Twisted Evil

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