First Time making ribs tomorrow!

Niesa · April 30, 2010, 05:52:02 PM

Hello all, I am making baby back ribs tomorrow for the first time. Anyone have any good suggestions for rubs and anyother helpful tips? And should I do the cym slather on ribs or not?

KevinG · April 30, 2010, 06:18:02 PM

If you like it with a little kick, Tasty Licks Ribit Rib Rub is really good.
If you like just flavor Pitt's and Spitt's Mesquite Barbecue Spice was equally good.

I didn't do the CYM, but I'm sure others will chime in with suggestions.

classicrockgriller · April 30, 2010, 07:43:41 PM

Follow this link over to the recipe site and take a look around

http://www.susanminor.org/forums/forumdisplay.php?180-Our-Time-Tested-and-Proven-Recipes

Niesa · April 30, 2010, 08:24:34 PM

So I go to take the membrane off and its not going anywhere! i tried a spoon under it, a butter knife, and i even tried taking pliers to get a better grip. Its like its glued to the meat, am I doing something wrong? Is there some special technique? Because it looked so easy the way everyone says to do it and I think I mutilated my ribs trying to get it off! Any help would be appreciated?!?! Thanks in advance.

classicrockgriller · April 30, 2010, 08:27:35 PM

Start at one end on the boney side of the rib.

Kinda flick it with a knife till you get some membrane started.

Grab that with a paper towel and steady pull back.

Gizmo · April 30, 2010, 08:32:03 PM

There may not be a membrane on the back. On the Ribs I get from Costco, it is hit or miss with the membrane. Last batch did not have the membrane on them. If the back feels slick and when you scrape it with your fingernail, if nothing srapes off, the membrane is likely there. If you scrape the back and a little fatty like material come off, then the membrane is likely not there. Like CRG mentioned, paper towls make it much easier to take off the membrane.

classicrockgriller · April 30, 2010, 08:38:01 PM

I've never been lucky enough to buy ribs with no membrane so I didn't think of that.

Must be a cali thing. ;D

Niesa · April 30, 2010, 08:58:58 PM

Correct me if I am wrong but there is a thin membrane that remains on the ribs alongside the bones? If that is the case then maybe there was not a "removeable" membrane on there. I just never took that into consideration! But I guess we shall see how they turn out tomorrow because I got sick of fighting with it and left about half of it on and said we shall see. But trust me there was no flicking of the membrane and getting it to come lose.

zephyr · April 30, 2010, 10:53:53 PM

Also some people leave them on, then there are some people that score them with a knife. Mine never lacked flavor no matter how I did them, it's not like you had a thick piece of meat.

ZEP

Habanero Smoker · May 01, 2010, 01:55:41 AM

Quote from: Niesa on April 30, 2010, 08:58:58 PM
Correct me if I am wrong but there is a thin membrane that remains on the ribs alongside the bones? If that is the case then maybe there was not a "removeable" membrane on there. I just never took that into consideration! But I guess we shall see how they turn out tomorrow because I got sick of fighting with it and left about half of it on and said we shall see. But trust me there was no flicking of the membrane and getting it to come lose.

Correct, there is a membrane (collagen) that holds the meat to the bone; that will break down during cooking. If you are going down to the bone, you are too deep. You just want to remove the thin membrane on the surface. That membrane does not break down during cooking and will toughen and shrink.

db14 · May 01, 2010, 07:44:02 AM

The membrane you are looking to remove almost looks like a thin layer of fat on the back of the ribs (same coloring). Using a paper towel for grip will make a big difference in getting it off. After you peel that back there will still be a very thin layer over the back that holds the ribs to the bone. If you remove this the bones can start falling out while you're cooking. That layer is essentially see-through and you want to leave it.

I got ribs from my local meat shop yesterday and they were kind enough to rinse and remove the membrane for me without me even asking, it was nice and time saving. I also asked them about pork shoulders and they offered to have one out, rinsed, rubbed with their seasoning, and wrapped up and waiting for me whenever I want one, just call them ahead. I was pretty impressed. I would probably use my own rub, but that's some customer service.

KevinG · May 01, 2010, 08:25:40 AM

Here's what it looks like.

Niesa · May 01, 2010, 06:24:27 PM

so mine definately did not have that membrane on them! thanks for the pics. but they turned out pretty good I used the 321 method and put my own rub on them, not to bad for my first attempt. Thanks for all the input and help!

West Coast Kansan · May 01, 2010, 08:12:21 PM

Just me or just lucky but removing the membrane easily is temperature related. not warm or cold. Maybe on the counter for about an hour at room temp. Rack seems to give it up the best then.

???

Hiram · May 13, 2010, 08:15:50 PM

Of the three racks I removed the membrane from this week one was cold and two were room temp, the membrane came off the warmer ones fairly easy. From past experience the membrane just dries out and gets tuff. I don't know about inhibiting the rising smoke from penetrating the ribs but seems like it would.