Rib Preparation

Former Member

I just put some baby backs and a few beef ribs in the smokette. While I was prepping them yesterday, I got to wondering if those of you who cook mass quantities for large parties or restaurants take the time to remove the membrane off the back of the ribs. I always do, and with some slabs it's easy, with some it's a challenge. I was thinking this could be a time consuming task with a large amount to prep.
So the questions are:
Do you remove the membrane?
Is there some trick to make it easy every time?
Just wonderin'.....

11/8/039:26 AM

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robbilaurensonMember

I remove it even for big parties, but I have left it on on occasion and no-one seems to mind. Except me, of course! A big party for me is generally 20 - 40 people so not restaurant or catering volume, though.

The trick for me is to use a piece of paper towel to get a good grip on and edge that I scrape loose with a spoon. Otherwise you're in for a struggle. I find the paper towel and fingers gives me more control then a pair of pliers which some people use.

Let us know how those bones turn out!

11/8/039:38 AM

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Former Member

i remove it every time although dont really know why. its not like there is any meat on that side. i guess its for presentation. i found it easier to remove if i rinse the ribs with hot water instead of cold. i do about a hundred pounds a week. yea, its time consuming but not too bad. i do about 2-3 slabs a minute.. just scratch the corner with fingernail until enough comes loose to get a hold of and start pullin'.

11/9/037:00 AM

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Former Member

I leave the membrane on. The arguement for removing it is that your rub will penetrate both sides of the slab. I don't think it affects the texture of the eatin' much.

11/9/037:16 AM

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Former Member

I always pull it off... I feel that you can taste (and have to chew) the texture of the membrane after cooking. better without.

With baby backs, I grab with a paper towel on the top of the the last short bone (fat bone) side, and pull across from there.

11/9/038:24 PM

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tomMember

I always remove,but there is one trick that some large volume cooks use.

Cut criss cross several places through the membrane ,before any more prep.

It will separate and draw up some,while cooking.

Try it all three ways and see what you'd rather eat.

11/10/037:59 AM

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Former Member

I always try to remove the skin but if I cant or am just to lazy, I do the criss cross cuts, it works great, sometimes even I can't tell that the skin is still on after smoking

11/11/036:59 PM

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