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Eric Wyatt's Groups
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Walla Walla Pit Masters
6 members
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Ribs
472 members
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It's All About The Smoke
260 members
Eric Wyatt's Page
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Latest Activity
Kevin Tobolka replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
I feel the membrane is one of those things that some do and some don't. Smoked and grilled a few racks of Babies yesterday. Left the Brane on. I will say, My ribs are literally some of the best anyone will taste. Took me several years to…
Kevin Storm replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
I have a real small pairing knife i slipp between a the membrane and a few ribs to lossen them up and then I pull the membrane with a paper towel. I also have a good butcher who pulls them for me at the store sometimes if they are not backed up.
Phil Sayles replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Steve,
take the rack, and slide a butter knife between the membrane and the bone of a rib about 1/2 inch - just to get it started. Then, take your finger (nail side to the bone) and slide it along the bone to the other side, separating the membrane…
Phil Sayles replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Has she ever eaten ribs with the membrane on? She doesnt know what she is talking about it - take em off, and keep her away from the grill....that's a man's domain...
Dick Drew replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Always remove the membrane. The best way is to use a small phillips screwdriver,slide it up under the membrane and pull it off with a dry towel. It peels right off.
Allen Ray replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Best rule of thumb, ALWAYS remove the membrane.
But Steve's suggestion is a good one. Not everyone likes the same thing. As a matter of fact, I've had ribs where the membrane was crispy and it was awfully good. I've had ribs where…
Dick Drew replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
Take the membrane off, it just maked the ribs tough. I use a small phillips screwdriver to start it, then get hold of it with a paper towel and it peels right off.
Tim Freitag replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
If you have a tough time removing the membrane, get it started and use some pliers to pull it off. Obviously, you need to set aside 1 pair of "membrane removing" pliers.
Marty Palmer replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
I always remove the membrane. Sometimes it is a struggle, tuff to get ahold of. I will try the cooler rib vs room temp method next time.
Rodney W. Stancil replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
I remove it.
Eric Wyatt commented on Chuck Nute's group 'It's All About The Smoke'
B BQ, that makes total sense! Thank you. That is why I am on this site, is to get all opinions!
Eric Wyatt commented on Chuck Nute's group 'It's All About The Smoke'
To me 80 degrees makes absolutly no sense! I am not as experienced as most, but don't some cuts of meat cook better at room temp? If that is the case, you get almost no smoke if you go by the 80 degree internal temp.
Ed "Smokey" Brainard replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
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…
chefclark replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
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
Ed "Smokey" Brainard replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
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…
Jim Dotterwick replied to Eric Wyatt's discussion 'Membrane on ribs' in the group Ribs
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.
Profile Information
- Rate your grilling experience?
- Intermediate
- How long have you been grilling?
- 10 years
- What is your favorite thing to grill?
- Steak
Comment Wall (1 comment)
- At 11:52am on May 26, 2009,
Pit Master Phry said… - over here in walla walla throwin down !!
Latest Activity
BONELESS BEEF SHORT RIBS
BEEF SHORT RIBS (BONELESS) & MARINATED, GRILLED ARTICHOKE HEARTS.
A photo by Memo Garcia was featured
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