rib membrane

I for one have never left the membrane on my ribs. If someone has a problem with dry ribs, it could be the way they are cooking them.

You can certainly try smoking ribs both ways and gauge the difference, but I'm with JT. I wouldn't imagine that skinning the membrane after cooking would be an easy task.

Saw something about that on TV, can't remember if it was Triple D or might have been a show with Bobby Flay about KC Que joints. Couple of the places said they leave the membrane on to hold in the juice better.

Personally, I've never had a problem with dry ribs coming out of a CS.

I take it off for comps. I think the rub can get into the meat and add more flavor from the back side.

In a BBQ place, I can see leaving it on to save money it takes time to remove it, and doing a 100 racks a day would take time and money to remove it.

RandyE

From what I've watched of Bobby Flay, my dogs have a higher BBQ IQ than he does. Most of his references to barbecue are really grill related.

Randy I have to disagree with you. It really turns me off having to chew through that membrane. How long could it possibly take to skin 100 racks? 2 hrs? Call it $25 saved by serving a schlocky rack of ribs. Charge a buck more and do it right. Just my .02 as a restaurant owner.

Wouldn't the rub also be removed with the membrane?

quote:

Originally posted by MaxQue:
From what I've watched of Bobby Flay, my dogs have a higher BBQ IQ than he does. Most of references to barbecue are really grill related.

Hahaha... Know what you mean. Awesome chef, looks like he can grill just about anything. But when it comes to Que, I don't think he has a clue.

I read in this forum about restaurant tip where someone slices through the membrane in an "X" pattern instead of taking the membrane off.

I tried it and it works pretty good.

I have not had a problem with dry anything comming out of the cookshack. Just wanted other opinions. Thanks

No thanks. I'll stick with what works. I can't imagine trying to chew membrane is better than no membrane at all. If for some reason I think my ribs are going to be dry, I'll wrap them.JT

I remove my membrane always to both allow the rub to penetrate from the back and produce a more tender rib. I remember awhile back Todd saying he scores his as SMiac suggests and likes the taste. Membrane crisps up a bit that way according to Todd and actually becomes more tender as a result of the scoring. I'll still pull (the membrane).

Maybe apples and oranges.Loinbacks,may not have noticable membrane.Guests of confused spares cooks can tell by the pieces of membrane scattered on their plate.
Yes,guys doing a half dozen cases often use their exacto knife to X the membranes before cooking.
Todd might often be cooking a couple dozen cases of spares.

Vendors selling " single bones" at the county fair don't pull membrane or trim the slabs.They aren't concerned about repeat customers,if they come again next year.

Don't pick on poor Booby Flake,as he used to host a program with Jack McDavid-a top comp cook.It gave Jack someone to talk over his head to the rest of us, and Booby never did get the jokes.

Booby Flake.....priceless!!!