Membrane on Spare Ribs?

Worm a sharp implement, like a tip of a meat thermometer, underthe membrane covering the ribs. The best place to insert it is right next to the rib. Using a paper towel to secure a good grip, pull of the membrane.

Thanks Dave.........After a bit of examination......Come to find out most of it was off already. I found an area where it was still there and got a hold of it and it all came off......

J

I use a butter knife, one of thoes with the round tip, just kinda wiggle it under one end enough to get your thumb on top of the membrane, then lower the back of the knife,(which raises the front) and start pulling upward, I almost never tear the membrane and I comes off easily in one piece.

Ater several years I have come to find that if I just take a paper towel, nice and dry, and grab/peel from the top edge (the thick edge) of the small bone (the thick, short side of the rack), I can get it started and then peel the whole thing off.

Hey J.
You're right, sometimes it is already removed.....I bought a pack of spares the other day (frozen). When they thawed I opened the package to find that one slab had the membrane but the flap had been removed, another had flap on but the membrane was gone, and the last had both the flap and the membrane....I guess that shows how diffrent ribs can be when you buy them, so if you are having trouble removing the membrane with the same method that worked for you many times before, then chances are it is already gone and you should leave it the way it is. Good luck with the smoke, let us know how it turns out.

cooking-in-arkansas