Pork Rib Membrane

Hello

Anyone have any tips on removing the membrane on the back of pork ribs. I have done it with ease sometimes and other just gave up and left it on.

Any help? Thanks Jim

Use a paper towel to grab a smalll bit from one end of the rack. Steady pulling will usually get the membrane in one piece.

You really want to remove that because it is the lining of the stomach and that kind of freaks some people out.

quote:

Originally posted by ohman

You really want to remove that because it is the lining of the stomach and that kind of freaks some people out.

quote:

Originally posted by trax

quote:

Originally posted by ohman

You really want to remove that because it is the lining of the stomach and that kind of freaks some people out.

Sorry about the last post! That membrane is not part of the stomach, the stomach is below the diapram which is below the rib cage. You do want to remove it to get the flovor of your rub into the meat. As posted already, I dry it up a little with a paper towel then get a hold of it with my fingers or pliers. Somtimes it comes right off some times it's a choir.

quote:

Originally posted by RIDEANDSLIDEFOOD

Hello

Anyone have any tips on removing the membrane on the back of pork ribs. I have done it with ease sometimes and other just gave up and left it on.

Any help? Thanks Jim

This is from the excellent Weber site at
http://www.virtualweberbullet.com/ribselect2.html

Removing The Membrane
Start by removing the membrane from the bone side of the slab. This is sometimes referred to as "skinning the ribs". The membrane is a layer of stretchy material that makes for tough eating and inhibits the penetration of rub and smoke into the meat.
Some people (and some barbecue restaurants) skip this step altogether, while others score the membrane with a sharp knife instead of removing it. Personally, I believe removing the membrane is one of the real secrets to creating great ribs.
To remove the membrane, use a butter knife to pry up an edge of the membrane at the sternum end of the slab--the end with the longest bones. Some people find that a screwdriver or oyster knife works well for this task. Use whatever tool works best for you.
Once you get a small area pried up, grasp it with a paper towel and pull it off toward the other end of the slab, as shown in the picture. If you're careful, you can get the membrane off in a single piece, but sometimes it shreds as you pull it off. That's OK, just pry up those remaining bits with your knife and remove them.
You'll notice a thin layer of membrane-like material beneath the membrane you have just removed. This material is what holds the meat and bones together. Just leave it alone--we've removed the tough stuff we were after.
If you purchase ribs from a full-service meat department or butcher shop, ask them to remove the membranes for you.

I’ve been finding that most of the ribs I’ve been getting, especially the cryovaced ones, all ready have the membrane removed. I think I’ve spent quite a bit of time looking for something that wasn’t there? I have on occasion found a membrane when I’ve gotten them from behind the meat counter.

Ask the butcher to do it.

quote:

Originally posted by trax

quote:

Originally posted by trax

quote:

Originally posted by ohman

You really want to remove that because it is the lining of the stomach and that kind of freaks some people out.

Sorry about the last post! That membrane is not part of the stomach, the stomach is below the diapram which is below the rib cage. You do want to remove it to get the flovor of your rub into the meat. As posted already, I dry it up a little with a paper towel then get a hold of it with my fingers or pliers. Somtimes it comes right off some times it's a choir.

Sorry about that, I misread something, they said "stomach side" of the ribs.

That Weber site is wonderful.
Thanks, porkbeaks!

quote:

Originally posted by olphart

That Weber site is wonderful.
Thanks, porkbeaks!

It's just about the best site for basic bbq info that I've come across. I'm glad that you liked it, olphart. Did you check out the whole thing? They cover beef, poultry, fish, and more.

http://www.virtualweberbullet.com/cook.html

It is not the lining of the stomach. That is called tripe. The rib cage is not the stomach. It is easy to remove with a clean dish towel, as your hands are too slick and the towel will hold on. I like to start at the big end of the slab.

Wow porkbeaks, that is a neat site! Thanks for the link! The "ribman" link at the bottom of the page is also good.
Joe

quote:

Originally posted by Theedge

I’ve been finding that most of the ribs I’ve been getting, especially the cryovaced ones, all ready have the membrane removed. I think I’ve spent quite a bit of time looking for something that wasn’t there? I have on occasion found a membrane when I’ve gotten them from behind the meat counter.

I've never had any that did not have a membrane. The best ones I get are from Target, always cryovaced, and always with a membrane. Must be a conspiracy against us southerners, although a lot of folks will tell you that Florida is not of the South.

John

if you have several cases to do at a time starting in the middle is the way to go. you can pull it off in one fell swoop. really shortens prep time. just hook fingers in the middle and with both hands pull. works like a charm
jack

quote:

Originally posted by John A

I've never had any that did not have a membrane. The best ones I get are from Target, always cryovaced, and always with a membrane. Must be a conspiracy against us southerners, although a lot of folks will tell you that Florida is not of the South.

John


Thats your problem, buying them from Target. :)

MikeS.

The Targets here sell Hormel, do not know if they all do elsewhere. They are not injected with saline solution like many others and are better priced than Publix. It takes me less then one minute to peel the membrane and they come out great, it's the number one requested item from guests right behind pork butts. You know what they say, it's not the cooker, it's the cook.

John

John A must be referring to ribs that he gets at a Super Target, which is a fairly new style store for Target, much like a Super Walmart. They have a very large grocery and meat section and they actually are pretty good. A little more pricey than a Super Walmart, though, but they have some interesting items and brands that you do not normally find.

Removing the rib membrane is always a challenge, but I always attempt to do it as the ribs seem to cook much, much better that way. Sometimes I'm able to remove it well, and sometimes . . . not so well.
I use a butter knife (or letter opener) and start at one end or the other and slowly peel it off. The method of starting in the middle sounds interesting, but I have a hard time picturing exactly how that goes.

Yep, actually I had forgotten that there were regular Target stores without food departments. We support several places when food shopping, Wal Mart for staples, Super Target for Ribs and chicken drumettes, Publix for all other meats, including butts, and an occassion trip to Food Lion to take advantage of their VIP sales. Good thing they are all within a couple of miles of each other or I would have to take out a loan for gas.

John

Are you sure the Hormel's at Super target are not injected?

That would be nice,as that is standard for them.

It often states it on the case,although not on the cryovac.

Tom

quote:

Originally posted by Tom-Fl

Are you sure the Hormel's at Super target are not injected?

That would be nice,as that is standard for them.

It often states it on the case,although not on the cryovac.

Tom

Hmm Tom,

By case I assume (Dangerous territory ) you mean the case the cryovac packages come in, not the display case on the floor. I've never seen the case they come in but have not looked for any notices on the display case, I will check. I thought that sort of notice had to be on the meat package so have only looked there. Oh no, could it be that I've been fooled again?

Thanks,

John

I was watching one of those Food Network BBQ championships and this question came up. The championship winner said that he never removes this membrane because it seals in the juices during the smoking process.

Any thoughts on this?

I have been a BBQ judge (at Houston Rodeo, where they do have plenty of pork) ... I can tell you the membrane would not have scored any points with any of the judges I know.

I use a regular kitchen knife, but I can see where a butter knife would work as well. I thought a good, sharp filet knife would be perfect, but I found out differently. A dull knife is the way to go.

Also, if you start in the middle, go almost all the way in one direction, then go the other way. You can then pull the last of it off by grabbing it.

I had trouble with this until I started with pulling in the middle (recommended to me by the infamous DrSmoke02). It is much easier to start in the middle, slide the knife under the membrane and pull up (both ends in the air forming a "U").


Tom

I uuse a small pariing knife. IT works well. I'm considering not removing the memberane next time I do ribs.
My philosophy has been that removing it gets the rub and the smoke into the meat. Now I'm wondering if removing it doesn't cause the ribs to dry out faster. I usually finish my ribs off in foil and some light basting sauce, but I wonder if keeping the membrane on might not keep them a little moister without resorting to foil wrapping.

I use a screwdriver to get it started and a paper towel to finish it. Dirty screwdriver at that.

Hey All

Thanks for all the tips!!

Jim

quote:

Originally posted by WVHillbilly

I uuse a small pariing knife. IT works well. I'm considering not removing the memberane next time I do ribs.
My philosophy has been that removing it gets the rub and the smoke into the meat. Now I'm wondering if removing it doesn't cause the ribs to dry out faster. I usually finish my ribs off in foil and some light basting sauce, but I wonder if keeping the membrane on might not keep them a little moister without resorting to foil wrapping.

It doesn't; it makes the ribs tougher and harder to eat, IMO.


Tom

after seeing this thread before the 4th, I removed the membrane for the first time (and I've been cooking ribs for 20+ years.....I would say the rub and marinade taste was a little mor prevelant this time around, which was good....I didn't smoke the ribs but pit Q'ed over a oak wood fire in my brick pit....layed off the smoke..Mrs doesn't care for a real smokey taste....I finish them off with a quick steaming over beer.......good ribs were had by all....