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Membrane on ribs

I am cooking ribs for a large party this weekend and have a question. Do i remove the membrane on the back side of the ribs? I usually do, but my wife, who is a great cook, said I should leave it on. I said she should leave me alone, and concentrate on the oven, while I concentrate on the grill! But does she have a point? I would like to hear both sides of the story for my BBQ this weekend.

Replies to This Discussion

Permalink Reply by Grill'in Chicago Style on July 8, 2009 at 11:09pm

Remove it! Its hard to chew and prevents the smoke and any marinades or rubs from penetrating the meat there.

Permalink Reply by Ryan Cate on July 9, 2009 at 7:17am

I always remove it.

Permalink Reply by Brian Brouse on July 9, 2009 at 10:41am

Simple, remove it! Actually what is her point?

Permalink Reply by PATRICK J, TURNER on July 9, 2009 at 1:08pm

If that's what you do and it works for you keep doing it.

Permalink Reply by Jim Dotterwick on July 9, 2009 at 6:08pm

You need to remove it. It will get the txture of cellophane. And when it is slippery, use a paper towel to hang on to it while peeling. Cooler ribs, peel much easier than room temp ribs.

Permalink Reply by Eric Wyatt on July 9, 2009 at 6:59pm

Who knows! I am her husband so she has to disagree with me!

Brian Brouse said:

Simple, remove it! Actually what is her point?

Permalink Reply by Steve R. on July 11, 2009 at 4:17pm

I tried to remove the membrane on some Baby-Backs using paper towels, as I've been told, but couldn't get it to budge. I smoked them with it on and they still came out great. What's the secret to taking the membrane off easily?

Permalink Reply by Jim Dotterwick on July 12, 2009 at 4:18pm

Most of the time, Baby Backs are already peeled. It looks like the membrane is still there but is is not. You will just tear up the meat trying.

Steve R. said:

I tried to remove the membrane on some Baby-Backs using paper towels, as I've been told, but couldn't get it to budge. I smoked them with it on and they still came out great. What's the secret to taking the membrane off easily?

Permalink Reply by Ed "Smokey" Brainard on July 14, 2009 at 3:02pm

We ALWAYS remove that membrane. if you leave it on, the ribs are tough. I found a recipe for Memphis Dry Rub. This is fantastic. I will NEVER buy Open Pit again.
4 teaspoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons fresh ground pepper
1 teaspoon cayenne.
Mix the rub and sprinkle it on both sides of the ribs. this recipe is for 2 slabs of baby back ribs...you can figure out how to make it larger for more ribs.

Mix ingredients together, store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist. Cook VERY slowly over low heat.

Permalink Reply by chefclark on July 15, 2009 at 9:22pm

Remove the membrane rember with that gone the marinade and or rub can penatrate and the guest's wont have a hard time eating and they can enjoy the taste of perfection of a well seasoned ribs

Permalink Reply by K K on July 16, 2009 at 11:10am

I've tried too using that method and no luck....I just ask the butcher to do it and they take care of it for me no problem.....But it has to come off or else it's tough and the rub doesn't get in to the backside of the meat

Steve R. said:

I tried to remove the membrane on some Baby-Backs using paper towels, as I've been told, but couldn't get it to budge. I smoked them with it on and they still came out great. What's the secret to taking the membrane off easily?

Permalink Reply by Ed "Smokey" Brainard on July 30, 2009 at 9:41am

We ALWAYS remove the membrane. We also put ribs on a cookie sheet with some water on it and bake them in the oven in the house before putting them on the grill, or on the spit. Ribs need to be cooked slowly.....they are always great, especially with Memphis Dry Rub. I don't do bbq sauce anymore.