Membrane off or on when cooking ribs? - BBQ Central

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Old 06-28-2007, 02:07 PM   #1
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I go low and slow and the membrane is always off..I'd rather not eat paper with my ribs.
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Old 06-28-2007, 02:15 PM   #2
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I like to pull it off. Nothing is getting thru that thing. I don't think Trojan can even make that claim.
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Old 06-28-2007, 02:27 PM   #3
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OFF, deffenatly off.
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Old 06-28-2007, 02:30 PM   #4
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Off was the way I was told.

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Old 06-28-2007, 02:47 PM   #5
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Off for the full low and slow, but if I am going to finish them on a grill with a glaze, then I have left them on for the low and slow part and then when I start them on the grill have them bone side down over a medium hot to hot grill and glaze the meat side, while the heat burns away the membrane.

Did them last with an apricot glaze that was wonderful.
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Old 06-28-2007, 03:13 PM   #6
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I also prefer the Cleveland finish myself.

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Old 06-28-2007, 03:44 PM   #7
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I pull the brain if just doing a rack or two. For a large scale where it impractical to fully de brain em a good strategy is to lightly cut through the brain on the bone side betwixt each bone with a real sharp knife. Just enough to cut through it without cutting into the meat too much. That break the brain into smaller segments which will tend to wither away during the cooking process. Another strategy is to cut a bunch of X's and Z's on the bone side. Old butcher pal does it like that. It makes it look a little scruffy is the only problemo with that method.

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Old 06-28-2007, 03:46 PM   #8
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I pull it off. I've heard the same thing about moisture.

Before I knew anything about smoking ribs...I'd just put the slab of spares on the grill and cook them...after they were cooked I'd always have this film stuff in my mouth that just didn't chew well (the membrane)!
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Old 06-28-2007, 04:13 PM   #9
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off always
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Old 06-28-2007, 04:33 PM   #10
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