Scoring Rib Membrane

I suppose scoring the membrane is better than doing nothing but you're still going to end up eating it. I'd just as soon take the extra few minutes to strip it away.

I have seen a lot of caterers do the scoring when they were cooking large numbers of ribs rather pulling the membranes. If you are going to serve it to the public, do it right and pull the membranes!

Okay you guys. I want to stay out of this, but I just can't.

My name is Todd, and I score. There! I said it.

Maybe its a regional thing to some degree. I like the membrane. I really do. It cooks up crisp and has a chewy texture that I like, but its hardly thicker than tissue paper.

Also, I'm not alone in this. Checquered Pig in VA doesn't remove the membrane in ribs served at the restaurants, and he told me he doesn't always remove them for his comp ribs either. But he's won a lot of awards.(maybe just on those occasions when he removed the membrane, I don't know)

Anyway, I'm selling about 100 racks a week these days and I've yet to have a membrane related complaint. YMMV

Well, I've always pulled the membranes but I'm always game to try something new.

What is the best way to score the membrane? Crosses? Long slashes? How many? How deep? Anyone got a pic of what a properly scored membrane looks like?

Is there any modification to cooking techniques if you leave the membrane on?

I guess the rib might be more secure on a hook if the membrane is left on, for those folks who like to hang them.

quote:

Originally posted by Todd G.:
Okay you guys. I want to stay out of this, but I just can't.

My name is Todd, and I score. There! I said it.

Todd, I applaud you for your brave stance on scoring Hey, if you're selling a hundred racks a week and scoring works...don't fix what aint broken! Competition judges (some, anyway) would probably notice the attached membrane and possibly dock you a point or two.

I'm also in the food service business and understand the relative issue of labor cost. It's a tough gridiron out there these days so by all means...go with the flow of your labor cost constraints, and customer needs.

If you like them on, by all means, leave them. I don't see it as a time saving thing though. I think I can pull 'em faster than you can score 'em. Get you some catfish skinners.

I agree TheBear. I can pull them pretty fast now.

Hey Todd. IF you like the taste of the membrane, remove it and throw it on the grill with your favorite barbecue sauce. Mmmmmmmm. Yummy. If they catch on like Buffalo Wings, we can call them pork rinds. No that's taken. Maybe pork 'branes or something.

As unappetizing as they might appear when you pull them off, they actually cook away to almost nothing.

But I do like the idea of catfish skinners.

You actually tried it?

LOL...this is so funny, some gentleman from Arkansas telling some dude from Carolina how to prepare hawg.

That my friend MaxQue, is taking a stance if I ever saw one!

quote:

Originally posted by Pags:
You actually tried it?

No! No!

I meant they cook away to nothing when still attached to the rib.

I did some marinated ribs this weekend, they still had the membrane on. The ribs were really good but on the ones I have in the freezer I will be pulling the membrane for sure, not impressed at all.

quote:

Originally posted by Todd G.:

quote:

Originally posted by Pags:
You actually tried it?

No! No!

I meant they cook away to nothing when still attached to the rib.

Oooooppps.

Catfish pliers have been a trick for many years.

Checkered Pig[Tommy] may sell in multiples of thousands of slabs at large rib burns/caters.At comps,the organizer usually requires vendors to pay and enter the comps,as well.

Having worked with some of them,and competed against them,their comp turnin slabs are rarely pulled randomly from the couple thousand slabs served to the public.

They'll also tell you that the gallon squirt bottles of sauce set out for the public can completely eat up the profit.

Maybe,the shreds of membrane are barely noticed in the heat of the day and all that sauce?

Personally, I strongly recommend that the other cooks at the comps we are competing against,always leave the membrane on their slabs.