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kcmike
BBQ Fan
Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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 Posted: Apr 24 2011 Post subject: |
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| roxy wrote: | I worm my finger down under the membrane in the middle of the rack and force it through, once I get my finger out the other side of the rack I force it to the thin end of the rack peeling the membrane off. Grab the freed membrane and rip it off the rest of the rack... Works ever time and IMO is a lot easier to do then trying to push a spoon or knife under it.
My finger is a lot cheaper than some fancy high falutin gadget.. Money saved = more meat in the smoker. |
Fingers get sore after wormin' their way under the membranes from 4 cases of spares. At that point, a $10 oyster knife seemed like a worthwhile investment... And it was. =)
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roxy
BBQ All Star
Joined: 29 May 2005
Posts: 9331
Location: Wasaga beach, Ontario
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| Posted: Apr 24 2011 Post subject: |
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| kcmike wrote: | | roxy wrote: | I worm my finger down under the membrane in the middle of the rack and force it through, once I get my finger out the other side of the rack I force it to the thin end of the rack peeling the membrane off. Grab the freed membrane and rip it off the rest of the rack... Works ever time and IMO is a lot easier to do then trying to push a spoon or knife under it.
My finger is a lot cheaper than some fancy high falutin gadget.. Money saved = more meat in the smoker. |
Fingers get sore after wormin' their way under the membranes from 4 cases of spares. At that point, a $10 oyster knife seemed like a worthwhile investment... And it was. =) |
That may be true with spares as they can be a pain, but this thread was about backs which I have found to take but a few seconds.
There are really but a hand full folks here that will ever cook 4 cases of ribs at one time, let alone in a year. Comercial cooking calls for different measures than for the back yard BBQ'er.
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gmholler
BBQ Fan
Joined: 20 Jul 2009
Posts: 139
Location: Lafayette, LA
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| Posted: Apr 24 2011 Post subject: |
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Nobody uses catfish pullers? Bought a new pair at Walmart just for BBQ. The little "hooks" on the side of the head are sharp and let me make a little cut to start pulling the membrane off.
Lynn H.
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kcmike
BBQ Fan
Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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| Posted: Apr 24 2011 Post subject: |
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| roxy wrote: | | kcmike wrote: | | roxy wrote: | I worm my finger down under the membrane in the middle of the rack and force it through, once I get my finger out the other side of the rack I force it to the thin end of the rack peeling the membrane off. Grab the freed membrane and rip it off the rest of the rack... Works ever time and IMO is a lot easier to do then trying to push a spoon or knife under it.
My finger is a lot cheaper than some fancy high falutin gadget.. Money saved = more meat in the smoker. |
Fingers get sore after wormin' their way under the membranes from 4 cases of spares. At that point, a $10 oyster knife seemed like a worthwhile investment... And it was. =) |
That may be true with spares as they can be a pain, but this thread was about backs which I have found to take but a few seconds.
There are really but a hand full folks here that will ever cook 4 cases of ribs at one time, let alone in a year. Comercial cooking calls for different measures than for the back yard BBQ'er. |
Cracks me up the amount of money fellas will spend on cookers, trailers, etc. and yet fuss about spending $10 on a freakin' oyster knife that will make their life easier, regardless if they are doing BB or spares. LOL!
To each their own...
Happy Easter!
Mike
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kcmike
BBQ Fan
Joined: 06 Apr 2010
Posts: 220
Location: Kearney, MO
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| Posted: Apr 24 2011 Post subject: |
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| gmholler wrote: | Nobody uses catfish pullers? Bought a new pair at Walmart just for BBQ. The little "hooks" on the side of the head are sharp and let me make a little cut to start pulling the membrane off.
Lynn H. |
These work great too. I know several guys who swear by them. Good call.
Mike
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Inner10
BBQ Super Pro
Joined: 30 Apr 2010
Posts: 1289
Location: Ottawa, ON
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| Posted: Apr 25 2011 Post subject: |
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| I have a rule, if after 30 seconds I can't peel it off I leave it on. |
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SoTexSkinny
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Joined: 26 Mar 2011
Posts: 30
Location: Helotes, TX
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| Posted: Apr 25 2011 Post subject: |
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I use an oyster knife to get started as well. One other thing I've found is that previously frozen ribs (like most you get at large chains) can be very difficult to peel but fresh ribs from a local meat market/butcher will come right off. Not sure why that is, but it definitely holds true every time.
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Apr 26 2011 Post subject: |
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| SoTexSkinny wrote: | | I use an oyster knife to get started as well. One other thing I've found is that previously frozen ribs (like most you get at large chains) can be very difficult to peel but fresh ribs from a local meat market/butcher will come right off. Not sure why that is, but it definitely holds true every time. |
I think it could be that they are packaged up in shrink wrap and the membrane is really moist. It seems to be easier when the membrane is drier. I almost never find any directly from a butcher. Just about all I cook are packaged. But the oyster knife still works good on the packaged ones too.
George |
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GeorgeH
BBQ Super Fan
Joined: 30 Aug 2009
Posts: 445
Location: Arkansas, between Little Rock and Fort Smith
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| Posted: Apr 26 2011 Post subject: |
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mistake
Last edited by GeorgeH on Apr 26 2011; edited 1 time in total |
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zysmith
BBQ Super Pro
Joined: 27 Mar 2009
Posts: 1168
Location: Uxbridge, MA
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| Posted: Apr 26 2011 Post subject: |
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I use the tine of a fork, slide it under the skin at a bone and then back and forth to loosen up a god chunk of skin. Then I grab with a paper towel and peel. Usually one piece for BB but need several tries to get all off a rack of spares.
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Kingsford barrel grill with offset smoker
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