Removing the "Silver Skin" on ribs

I have done it both ways and prefer to remove the skin. I like my rub to get on the meat below that skin.

Last week, I did 180 ribs for the OK TX BBQ Battle and didn't remove them, wasn't going to be there all day (well actually I was there all day, just not pulling membranes)...

AH HA, that's why I lost by 11 votes.

Here's the thing. There's no right or wrong answer.

Success can vary with the actual rib, so i suggest getting two racks, same type, same weight and cook them up. One with and one without.

You decide what works for you.

Oh, don't forget there are actually two skins. One you can remove and the other is attached to the meat itself and can't really be removed.

Oh, and it's not silverskin. That's the sinewy stuff that glistens and looks like silver. You'll see it on top of large Baby Backs under and around the loin meat.

quote:

Originally posted by Smokin':
Last week, I did 180 ribs for the OK TX BBQ Battle and didn't remove them, wasn't going to be there all day...

Did you take your knife and score them or just cook them "as is".

As is. they were so thin I didn't want to even score them. Most of it cooked off, had zero comments about it. Well, maybe 11 people thought about it.

But they left the skin on also.

Oh, I forgot. For the ones I turned into the judges (blind judging) I did remove them and they told me individually afterwards they were the best/moistest ribs turned in.

My vote is to remove...unless there are extenuating circumstance...such as knocking out 180 racks

Aside from allowing more rub/smoke penetration, the paper skin, on spares anyway, leaves an unpleasant "chew" residual in your mouth.

I helped prep over 50 racks at an event. My wife and I averaged between 30-60 seconds per rack. It actually goes quite fast once you get the technique down. Sometimes it just took longer to get them out of the package then it did to remove the membrane.

Learning to remove membrane is frustrating until you get the hand of it, then it is easy. I used to just score the membrane in an "X" pattern, but the ribs had a snap to then when eating that I didn't like.

Now that I have removed the membrane on a few dozen racks of ribs I find it is fast and easy and makes a better rib, both taste and texture-wise.

I vote to remove the membrane.

Removing the silverskin allows the rub AND smoke to penetrate the meat. Take the time to remove it via the paper towel method. Your ribs will come out way more moist than if it's left on. Not to mention the weird wrinkled-cellophane-looking thing on the underside of the ribs.

quote:

Originally posted by Padrefan:
I helped prep over 50 racks at an event. My wife and I averaged between 30-60 seconds per rack. It actually goes quite fast once you get the technique down. Sometimes it just took longer to get them out of the package then it did to remove the membrane.

It goes fast if you use the right tools... rib skin remover

quote:

It goes fast if you use the right tools... rib skin remover

quote:

Originally posted by SmokinOkie:
...

Oh, don't forget there are actually two skins. One you can remove and the other is attached to the meat itself and can't really be removed.

Oh, and it's not silverskin. That's the sinewy stuff that glistens and looks like silver. You'll see it on top of large Baby Backs under and around the loin meat.

AHHHH two skins??

Yup.

AFTER you remove the membrane, look and you see that there is still a membrane which holds the meat together and attached to the bone (otherwise it would fall off).

Sometimes, people will actually try to take both off.

It's a fine point most people don't notice, but when I see people with issues NOT getting it to come off that's usually the reason; trying to take both off.

Both rib skin removers work, but Max's is cheaper.

quote:

Originally posted by SmokinOkie:
Yup.

AFTER you remove the membrane, look and you see that there is still a membrane which holds the meat together and attached to the bone (otherwise it would fall off).

Sometimes, people will actually try to take both off.

It's a fine point most people don't notice, but when I see people with issues NOT getting it to come off that's usually the reason; trying to take both off.

Bless you, you gave me my answer. I was trying to take too much off. Thanks, I just thought I was not getting all the membrane off.

I have bought ribs at Costco and the membrane has already been removed.