Ribs

ts8181 · Newbie Joined: 18 Oct 2011 Posts: 33 Location: Vista,Ca.

I was watching Diners Drive-ins and Dive's and they were in KC and the owner of the restaurant leaves the skin on the back of the ribs because he said it holds in the moisture. Any thoughts on this? Thanks!

Jarhead · Posted: Feb 23 2012 Post subject:

I prefer to pull it off. It only takes a few seconds.
I think leaving it on would prevent the flavor of the rub and smoke from getting to the meat.
I don't like to bite into a rib and have that "Paper" still attached.
I know some people leave it on and score it.
JM2C & YMMV

TS, I'll holler at you when I get out to San Marcos this summer.
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ts8181 · Newbie Joined: 18 Oct 2011 Posts: 33 Location: Vista,Ca.

Hey Jarhead, yea I agree with you, I never leave the skin on either. Gimme a shout when you get to SM this summer.

Tonybel · BBQ Fan Joined: 09 Feb 2012 Posts: 166

I tried both ways. I prefer to remove the membrane. It's taste better. 🍻

SmokinBlues · Joined: 20 Apr 2013 Posts: 13 Location: Kansas City, MO

I think the membrane is rubbery when cooked and don't like it. I've heard the line about it holding in moisture as well and my thoughts are that there are plenty of other ways to make sure you don't dry out your ribs that don't involve ruining (in my opinion) the texture.
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