How on earth do I get the silverskin off of these ribs? I am new to smoking and these will be my first attempt at ribs. I seem to be hacking them up a bit. Thanks for your help.
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Yeah, it's never as easy as on TV! The trick is a BLUNT something on a flat rib and then either paper towel or dish towel to grab ahold of the skin. I know you're using a knife...like the rest of us...and cutting the skin apart, so dig through your kitchen junk drawers and you're sure to find the implement you need!
I have found that removing the membrane on babyback ribs is much easier than on spare ribs. What I do is start at the end with the short bones using my fingernail, I peel the membrane away just enough to grab it between my thumb and index finger with a paper towel. I can then usually peel the entire length off in one piece. Go slow and watch the membrane for any tears as you pull it off.
I use a butter knife and slide the point between an end rib and the skin and lift up.
Other folks use a clean phillips screwdriver the same way. Then I use paper towels to grip the slippery membrane.
Another trick I leaned a while ago is to roll up the rack of ribs like rolling up a sleeping bag. Do it bone side in then bone side up.
It seems to allow the membrane to stretch, then relax. Makes the job a whole lot easier.
Other folks use a clean phillips screwdriver the same way. Then I use paper towels to grip the slippery membrane.
Another trick I leaned a while ago is to roll up the rack of ribs like rolling up a sleeping bag. Do it bone side in then bone side up.
It seems to allow the membrane to stretch, then relax. Makes the job a whole lot easier.
Well, if my teammate ,Ribdog, chimes in he could help some.
You can freeze some slabs,just a hair,and roll them up tight with the skin outside.
Unroll them ,and a dull screwdriver/oyster knife will start them.
A paper towel will give you a good grip on the edge,and they ought to pull right off.
Hope this helps a little.
You can freeze some slabs,just a hair,and roll them up tight with the skin outside.
Unroll them ,and a dull screwdriver/oyster knife will start them.
A paper towel will give you a good grip on the edge,and they ought to pull right off.
Hope this helps a little.
After I have trimmed out spares to a St. Louis cut, I roll them, from the flat bone end and meat side in, as tight as possible and then just scratch a small start on the flat bone end. I then grab the start with a paper towel and away we go. Easy peasy!