To peel or not to peel that is the question

qfanatic01 · Posted: Apr 22 2013 Post subject: To peel or not to peel that is the question

I received a note online today suggesting I peel my ribs. I used to peel years before I had my own raunt. But we used frozen ribs so it was easy and in the places I worked they had ribs as a menu item on an American style menu selling a half dozen racks a night. We sold nearly 100 racks last night, our busiest night ever as well. Anyway, I smoke my ribs on foil lined racks for a couple of reasons. First it keeps my pits cleaner. Second it keeps the moisture under my ribs, which I believe gives me a moister rib and also helps break down the membrane and tenderize the ribs. I have never gotten this comment before here in the last 5 plus years. I sent a nice reply thanking him for his comment and explaining the amount of time in my already long day that it would take to peel 50 plus ribs a day. Does everyone else peel their ribs? In comp. I peel after smoking, a lot easier. I guess I'm glad I have not spent all that time over the years peelin' um. I wrote to the guy; I wonder how many of the big name places in KC and Memphis are peeling theirs? Just thought it was a good question to ask here.
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Geronimo · Posted: Apr 22 2013 Post subject:

of course I don't own, manage, or work at a BBQ restaurant but I do frequent several different ones every year.

Even though I do at home (smoking 2-3 racks at a time) I can't remember a single restaurant (and I am talking Texas) that peel their ribs.

I know this has been the subject of several (hot) threads in the past but when I had my catering business, I smoked a lot of ribs (seems nearly every job was ribs and 1-2 other meats) and I never peeled my ribs either for the same reason as you.

I don't care how "good" you are at doing it, it is a TON of extra work for not a lot of gain.
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Harry Nutczak · Posted: Apr 22 2013 Post subject:

I peel them for a few different reasons.
I use STL trim spares, so I see a fattier rib that back ribs.

I find that it helps the fat render out of the ribs as opposed to it being trapped there by the membrane.
I also do not like the texture of the membrane on a finished rib.
The few occasions where I grill the ribs to finish them, I'll slash the membrane (before cooking) with a sharp knife, and it helps it peel off by itself when running them across the grill and lets the fat drain away.

We can blow through peeling a case of ribs in very short order, I start at about the 3rd bone, once I get a finger under that I peel to the closest edge, then I have a nice large piece to grip to rip the rest off.

When I roast hogs, I also peel the membrane our from the inside,

Peeling ribs is also a nice little job that my guys can earn as punishment on those days when I wake up with only one nerve left, and one of the guys decides to dry hump it.
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GeorgeH · Posted: Apr 22 2013 Post subject:

I always peel them at home. The membrane is tough and dry with no flavor. You really should peel the ribs for competition before you cook them. The rub and smoke don't penetrate the membrane. As far as your restaurant goes, I don't know. If the membrane is tender, it might be ok to not peel them. I have not tried your cooking method.

George

Mr Tony's BBQ · Posted: Apr 22 2013 Post subject:

I dont peel - I simply slash the membrane so rub and smoke can penetrate, excess fat can run out. I have never heard a complaint about them.
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pitmaster t · Posted: Apr 22 2013 Post subject:

We peel. We don't go thru 100 racks a day though. We do get close to that in the 3 days a week we are open. When we wash them we just turn them on their side for a second and most of the time the water seperates the membrane enough to do the old "one finger and grab" technique. Now I will say this. If I sold 100 racks of ribs a day and only 1 person complained I don't think I would change much.

I guess we all go thru this. One says "my ribs are to warm. Another says "my ribs aren't warm enough. Yet another says "my ribs are just right". Hmmmm, sounds like a story I heard years ago. Laughing

Anyway if 99% of the people are happy I call that a good day
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Bbq Bubba · Posted: Apr 23 2013 Post subject:

Peel after washing? wash your ribs?

I do not peel. The membrane makes for a moister product. Fat is flavor and i DO NOT want it dripping out. Maybe its the smoker or the technique used but you'd be hard pressed to even know the membrane is still there when served.
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MikeJack · Newbie Joined: 11 Jul 2012 Posts: 42

One comment in five years AND you sold 100 racks last night?? Thank the guy for being a customer and for giving his feedback then go on about your day..

Harry Nutczak · Posted: Apr 23 2013 Post subject:

So, if you're not peeling ribs, what task do you assign as punishment to the employee(s) who got on your nerves that day?

Scrubbing garbage cans?
Draining the pits?
Deliming the dish machine?
Bleaching the walk-in cooler walls & floors?

These are all things done daily/weekly by me, and if nobody is a pain in my arse, I do them myself.
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Mr Tony's BBQ · Posted: Apr 24 2013 Post subject:

Ridge View BBQ · Posted: Apr 24 2013 Post subject:

rubbbq · Posted: Apr 25 2013 Post subject:

Our rib provider, Wichita Packing Company, peels the ribs for us - charges us 10 cents/slab....well worth it

ask your meat provider if they'll do it for you if you decide you wanna go that route.
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Harry Nutczak · Posted: Apr 25 2013 Post subject:

rubbbq · Posted: Apr 27 2013 Post subject:

Harry Nutczak · Posted: Apr 27 2013 Post subject:

rubbbq · Posted: Apr 28 2013 Post subject:

daddywoofdawg · Posted: May 01 2013 Post subject:

I slash mine.
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camdentom · Posted: May 03 2013 Post subject:

We average 30 to 35 racks a day. We peel. I just don't like the tug of unpeeled.

YardFullOfOak · Posted: May 04 2013 Post subject:

camdentom · Posted: May 05 2013 Post subject:

Business is pretty good. We had 320 people through the restaurant yesterday. One of our better days. I'll start a thread soon with pics and updates. Thanks for asking.