Membrane on the back of ribs

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bknox

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In an ongoing discussion with my brother he swears removing the membrane from the back of ribs is an essential step to great ribs.

I have NOT made a boat load of ribs in my day but normally will leave the membrane.

Does it make a difference to the cooking of the ribs or just nicer when you eat them as the membrane has been removed?
 
I agree with your brother.

I don't like the paper texture to the bone side, and it blocks the
smoke absorbtion from that side too. Pull it off, it don't take as long
as you think.
 
I always remove the membrane...ALWAYS. As The guy from amazingribs.com said...the membrane is like a condom that keeps the flavor off the backside of the ribs. :D

Most people here remove the membrane...unless you are dong a huge cater job or something... ;)

Check out the Ribs Round Table podcast...lots of good rib tips (pun intended) in that show! 8)
 
I disagree. Membrane on for me. Then I finish the ribs over charcoal while saucing (last 30 minutes of cook). This helps to kind of "melt" the membrane off. It's called a Cleveland finish and it's made a few rib burners pretty famous.

Tim
 
CarolinaQue said:
I disagree. Membrane on for me. Then I finish the ribs over charcoal while saucing (last 30 minutes of cook). This helps to kind of "melt" the membrane off. It's called a Cleveland finish and it's made a few rib burners pretty famous.

Tim

I have to disagree. Membrane over direct heat most times leads to leather/plastic. Not saying yer wrong but I've never seen or tasted a better Rib with a membrane on.

Maybe someone will cook some around me like that and I'll get a try.

Until then I'll be getting a spoon and paper towel and pulling it off.

Thanks for the post tho
 
Tim,

I burn the membrane off sometimes after the smoke. But not always. Getting a separate grill going is sometimes more ambitious than just pulling the membrane to begin with. Never heard it called a Cleveland finish though.

Lots of event caterers do it as a shortcut. Smoke and refrigerate a bunch of ribs, schlepp them with you and finish them on the grill while the next batch is smoking in the smoker. I believe that's how Billy does it.

Rich
 
I have made ribs a couple times, with the membrane in tact but did not have the know how I feel like I can use to do it now and now I have a real pit and thermometer.

Next time I am going to remove it and test it out.

Anybody Boil ribs first, just kidding. [smilie=a_yumdumdoodledum.gif]
 

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