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Membrane on pork ribs?
Posted on 5/20/23 at 10:26 pm
Posted on 5/20/23 at 10:26 pm
Was a thread earlier today where the OP was saying he wasn't happy with the flavor of ribs and there was a reply "Try same procedure but no wrap and don’t pull membrane off".
I have always heard the membrane needs to be removed a) for the seasoning, smoke, etc. to be effective and b) it's tough and chewy.
Thoughts on removing or leaving the membrane on? TIA
I have always heard the membrane needs to be removed a) for the seasoning, smoke, etc. to be effective and b) it's tough and chewy.
Thoughts on removing or leaving the membrane on? TIA
20
Posted on 5/20/23 at 10:28 pm to ForLSU56
Remove membrane for pork ribs. For beef ribs, make an incision between each rib but don’t remove.
Posted on 5/20/23 at 10:33 pm to ForLSU56
I don’t remove and I have never had any issues or complaints.
Posted on 5/20/23 at 10:41 pm to Herschal
I'll use catfish pliers and pull off if I dry rub and it's a short cook.
If I plan on basting as I go and setting in for a long slow cook I don't mind leaving on provided I slit between each rib enough to separate easily.
If I plan on basting as I go and setting in for a long slow cook I don't mind leaving on provided I slit between each rib enough to separate easily.
Posted on 5/20/23 at 10:43 pm to ForLSU56
you must be talking about me, without actually doing so. 
how much meat is on the other side of these ribs?
IMO and I am not alone, it does not make a difference in the outcome of the ribs.
how much meat is on the other side of these ribs?
IMO and I am not alone, it does not make a difference in the outcome of the ribs.
Posted on 5/20/23 at 10:44 pm to ForLSU56
I’ll remove the membrane just because I can. Under no circumstances do I think I have to remove it.
Posted on 5/20/23 at 10:46 pm to ForLSU56
It’s tasty. I bought it. I’m eating it.
Posted on 5/20/23 at 11:38 pm to ForLSU56
I leave it on. You can pull it off a lot easier when it’s done. Or leave it on. It eats fine.
I also hypothesize that it holds moisture in, don’t know if there’s any truth to it.
I also hypothesize that it holds moisture in, don’t know if there’s any truth to it.
Posted on 5/20/23 at 11:47 pm to RonFNSwanson
quote:
RonFNSwanson
there are some nerds calling for you.
Posted on 5/21/23 at 8:25 am to ForLSU56
Don’t remove. It helps hold it together and not fall completely apart. Those ribs are getting plenty of smoke already.
Posted on 5/21/23 at 8:45 am to ForLSU56
I personally don't think it is a big deal either way, but removing it is considered "better".
LINK
quote:
The thick latex-like membrane is part of the pulmonary pleura, a layer that encloses the lung cavity in both hogs and humans. Contrary to myth, it is highly porous and smoke can easily pass through it. Ditto for rubs.
The membrane can also get very tough and chewy, especially if you cook hot, and if you cook low and slow, it can get rubbery. In addition there is a layer of fat under the membrane, and removing it lets it melt and drain.
You can just make slits in the membrane and some fat will drain, but you still have the texture issue. In competitions, if you leave it on, you lose. In some subcultures it is common to leave it on, especially if it is cooked to crunchy. A lot of restaurants just can’t be bothered to remove it. But more and more people expect you to yank it and if you don’t they think your a rube or impolite. It’s like de-veining a shrimp. Skip it at the risk of deprecation.
LINK
Posted on 5/21/23 at 8:48 am to Mr Sausage
quote:
. It helps hold it together and not fall completely apart.
Or you could just, not over cook them.
Posted on 5/21/23 at 9:02 am to heatom2
I leave it on, never had an issue. I’ve tried pulling it off before, but found it didn’t make enough of a difference to worry about.
Posted on 5/21/23 at 9:03 am to ForLSU56
Thanks all. Looks like about a 60/40 split to leave it on/doesn't matter vs remove it.
I have been removing it but since I do a low and slow, I may leave it on and see how they turn out.
I have been removing it but since I do a low and slow, I may leave it on and see how they turn out.
Posted on 5/21/23 at 9:24 am to ForLSU56
Put me in the remove camp
Posted on 5/21/23 at 9:38 am to Chucktown_Badger
I always remove it because it is not hard to do.
Posted on 5/21/23 at 9:45 am to ForLSU56
Remove it out of habit
Posted on 5/21/23 at 1:52 pm to ForLSU56
I never remove, only score them.
Posted on 5/21/23 at 3:04 pm to ForLSU56
Get one of these for about $12 and it’ll make quick work of the membrane if you’re struggling with removing them:
Posted on 5/21/23 at 6:21 pm to ForLSU56
I started becoming happy with smoked ribs when I stopped with all the bs methods and just smoke to temperature.
250 and smoke. After 3 hours, start checking internal temp every 30 minutes until you reach 200. Pull, wrap to rest, and slice. They’re perfect every time now.
As for the membrane, sometimes I remove and sometimes I don’t. I kind of like eating it sometimes.
250 and smoke. After 3 hours, start checking internal temp every 30 minutes until you reach 200. Pull, wrap to rest, and slice. They’re perfect every time now.
As for the membrane, sometimes I remove and sometimes I don’t. I kind of like eating it sometimes.
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