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One thing I do to loosen up the membrane to make it easier to pull off is the following. I put the rack lengthwise in front of with the long bone end closest to me and bone side down. I then roll the rack in on itself keeping it as tight as possible. Then flip the rack over and usually only a paper towel to pull the membrane off with.

Keep in mind that on the back of the ribs, there is almost a two layer membrane. In other words, there is a thin layer of membrane left on the rack after you pull off the outside membrane. The outside membrane is the one that turns into leather when cooked.

Hope this helps.
Also, there are actually 2 membranes.

I use a fingernail and "scratch" the corner and try to bring up one. If you bring up both, you'll know it because you'll rip up some meat also.

More and more I've seen BB with the membrane removed. The way to tell is scratch some of the white. If fat comes off, it's already removed.

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