Good Morning Ya'll...
Is there a membrane to remove on spare ribs like there is on loin or baby backs?
Ordered my CS this morning�I can�t wait.
Original Post
Replies sorted oldest to newest
Sorry board, don't know how to add that 'quote'.
What I was going to say was, on spare ribs, I've pulled, tugged and scraped, and only get small pieces of membrane off. Unlike the loinback where it all comes off in one piece. Made me wonder if I should bother.
What I was going to say was, on spare ribs, I've pulled, tugged and scraped, and only get small pieces of membrane off. Unlike the loinback where it all comes off in one piece. Made me wonder if I should bother.
arkansas,
I always remove the membrane off of ribs no matter what kind,even spares.congratulations on your new smoker purchase,I have been real pleased with mine,I love it.as a matter of fact I have got wings & drummies in it now,I just started them about 10 mins.ago
I always remove the membrane off of ribs no matter what kind,even spares.congratulations on your new smoker purchase,I have been real pleased with mine,I love it.as a matter of fact I have got wings & drummies in it now,I just started them about 10 mins.ago
Congrats on your purchase, ArkansasQer! I've had my Smokette 008 since mid December and I love it! So far I've cooked a pork butt, a brisket, baby back and spare ribs, chickens, fatties and ABTs. Everything has come out great! I have a fattie in there right now, and I'm putting in a Prime Rib at noon.
I also remove the membrane from my ribs. I don't know if removing it helps the smoke and rub in penetrating the meat, but it makes sense that it would. Also, I don't like having to fight with the cooked membrane when I'm eating the ribs!
There was another thread on ribs recently that contains a bunch of suggestions on how to remove the membrane. I use a paring knife to start it, and then use a paper towel to get a good grip. Most of the time it comes off in one piece.
I also remove the membrane from my ribs. I don't know if removing it helps the smoke and rub in penetrating the meat, but it makes sense that it would. Also, I don't like having to fight with the cooked membrane when I'm eating the ribs!
There was another thread on ribs recently that contains a bunch of suggestions on how to remove the membrane. I use a paring knife to start it, and then use a paper towel to get a good grip. Most of the time it comes off in one piece.
Here's a photo from Rib 101:
Yes, whether Back/Loin/Spare whatever, there's a membrane...UNLESS someone already took it off. It does happen. It won't be for a while, but when I update Rib 101, I'll take some better photos.
It's best to start at one end or the other. Lots of techniques, but for me, I just use a paper towel. Pry up part of the membrane and SLOW peel it back. You want to try to take it all off in one piece. With practice you can. If it starts to slip, stop and try to pry up the split and pull it all off.
Yes, whether Back/Loin/Spare whatever, there's a membrane...UNLESS someone already took it off. It does happen. It won't be for a while, but when I update Rib 101, I'll take some better photos.
It's best to start at one end or the other. Lots of techniques, but for me, I just use a paper towel. Pry up part of the membrane and SLOW peel it back. You want to try to take it all off in one piece. With practice you can. If it starts to slip, stop and try to pry up the split and pull it all off.
The difference with spares and baby backs is the flap of meat that also has the membrane on it. I find it harder to get the membrane off the flap meat and easy to get it off the ribs.
I'm not sure how everybody else handles this--I guess it depends on whether you trim to St. Louis cuts?? Even then, do you remove the membrane from the flap before trimming?
I'm not sure how everybody else handles this--I guess it depends on whether you trim to St. Louis cuts?? Even then, do you remove the membrane from the flap before trimming?
Membrane,
If I'm competing, I take them off.
If I'm catering, I leave them on.
Personal opinion, it's overrated. I grew up eating spare ribs [simmered in kraut], and didn't know they were there until recently.
God put it there to keep the innards from leaking into the meat.
If I'm competing, I take them off.
If I'm catering, I leave them on.
Personal opinion, it's overrated. I grew up eating spare ribs [simmered in kraut], and didn't know they were there until recently.
God put it there to keep the innards from leaking into the meat.