every rack of ribs i have bought before i have been able to get ahold of the membrane and pull back. this latest bunch has this super thin membrane that won't pull and peel, if you can get ahold of it, you can only tear off a littler piece! any ideas? thanks. i thought it would break down when cooked--but no dice, and everything was chewing. any help from you pros would sure be appreciated.
Have you tried letting the ribs get to room temp before trying to remove the membrane?
I also find its easer to start at the small end and pull to the big end.
And I know several people who start in the middle (which I've had some success with when the end just won't hold together).
I start in the middle and when I get a little piece up, I use a paper towel to grab it and pull. Works well most of the time.
Quote from: GusRobin on June 20, 2011, 03:17:55 PM
I start in the middle and when I get a little piece up, I use a paper towel to grab it and pull. Works well most of the time.
X2
Get as much off the bone as you can. Dont stop untill you do every bone. Just because the video you watched the guy just pealed it right off ...it dont happen. It takes time to get most of the membrian off. I use needlenose plyers and some gets left behind. Never made a bad meal becuase of it. Just get what you can
I have had a few ribs that the membrane was too much of a pain to remove. At those times I use a tip posted by another member. When you absolutely can not remove the membrane use a sharp knife and score it in a small crisscross design.
Here the butcher does that for you.
Any chance that the membrane was already removed before you bought it? I've had that happen before when trying to remove a membrane that wasn't there.
You mean the silverskin?
I've seen ribs done with it still on and they removed it at the end. Their reasoning was that it helped lock in moisture and they seemed to be able to pull it off quite easily.
thanks for the responses everybody---this is a great forum!
thanks for all the info!!!!!