The membrane theory

DarqMan · July 25, 2010, 04:35:37 PM

Last weekend and this weekend I smoked ribs and left the membrane on instead of removing it like I normally do. I left them bone side down for the first three hours of the cook, turned them for a couple hours and then the last hour or so turned again (bone side down) and put sauce on.

It seems that leaving the membrane on locks the fat in and cooks the meat so it comes cleaner off the bone. Whereas when removing the membrane the ribs don't seem like they get as well done close to the bone.

Do you think there's any validation to this theory or am I just imagining it?

GusRobin · July 25, 2010, 04:38:10 PM

Not sure if it is true or just an anomaly on this last cook. Think you need to do a few more with and without tests. ( how's that for a good excuse to cook some ore ribs?)

DarqMan · July 25, 2010, 04:40:09 PM

Quote from: GusRobin on July 25, 2010, 04:38:10 PM
Not sure if it is true or just an anomaly on this last cook. Think you need to do a few more with and without tests. ( how's that for a good excuse to cook some ore ribs?)

Great reply!

I still think I'm onto something though so more tests are definitely in order ;D

TestRocket · July 25, 2010, 05:00:02 PM

Cook me one of each and I'll test um for you! ;D

Gizmo · July 25, 2010, 06:51:40 PM

Just saw a Food Network show highlighting a BBQ joint where they did ribs and left the membrane on. They claim the membrane keeps the moisture and flavor in the ribs. They did peel the membrane off after the ribs were cooked. It peeled away easily on their ribs.

DarqMan · July 25, 2010, 06:55:05 PM

Quote from: Gizmo on July 25, 2010, 06:51:40 PM
Just saw a Food Network show highlighting a BBQ joint where they did ribs and left the membrane on. They claim the membrane keeps the moisture and flavor in the ribs. They did peel the membrane off after the ribs were cooked. It peeled away easily on their ribs.

So I'm not crazy then ;D

classicrockgriller · July 25, 2010, 06:59:05 PM

Quote from: Gizmo on July 25, 2010, 06:51:40 PM
Just saw a Food Network show highlighting a BBQ joint where they did ribs and left the membrane on. They claim the membrane keeps the moisture and flavor in the ribs. They did peel the membrane off after the ribs were cooked. It peeled away easily on their ribs.

What happened to the rub when they peeled it.

Did they rub the membrane side?

ArnieM · July 25, 2010, 07:00:25 PM

Quote from: DarqMan on July 25, 2010, 06:55:05 PM

So I'm not crazy then ;D

No one actually said that ;D

Gizmo · July 25, 2010, 07:01:30 PM

Don't recall seeing rub on the membrane side but if there was, it peeled away with the membrane.

hal4uk · July 25, 2010, 07:09:37 PM

The membrane doesn't really bother me, and it stands to reason that it helps keep the fat/juices inside longer...
But, I remove it out of habit.

Membrane or not..
Mop or not...

Maybe we should just wave our chicken feet talismans over the smoker?

ArnieM · July 25, 2010, 07:25:10 PM

I have some company coming over in a couple of weeks. I love to experiment on company. I'm going to be doing wings and ribs.

I think I'll try the ribs with the membrane on during the cook with no rub. As Giz mentioned, it's just wasting the rub when the membrane is pulled off after the smoke/cook.

A large part of the fun is thinking outside of the box. Look at recipes or techniques, evaluate and the try them your way. Anyone remember when it was 'gospel' to cook pork to 180-185?

Smokin Soon · July 25, 2010, 07:31:03 PM

Interesting discussion, I have some friends that score the membrane with a razor blade rather than remove it. I still have mixed results with babybacks in the Treager or the Bradley. Might just leave it alone next time.

DarqMan · July 25, 2010, 07:32:04 PM

Quote from: ArnieM on July 25, 2010, 07:25:10 PM
I have some company coming over in a couple of weeks. I love to experiment on company. I'm going to be doing wings and ribs.

I think I'll try the ribs with the membrane on during the cook with no rub. As Giz mentioned, it's just wasting the rub when the membrane is pulled off after the smoke/cook.

A large part of the fun is thinking outside of the box. Look at recipes or techniques, evaluate and the try them your way. Anyone remember when it was 'gospel' to cook pork to 180-185?

I haven't been removing the membrane out of laziness. I've been giving my garage a make over and just open the package, sprinkle some rub on the flesh side and throw it on. Six or seven hours I eat them. They've been great.

DarqMan · July 25, 2010, 07:33:53 PM

Sonny, I used the Zach's brisket rub on the ribs and it was delicious. A tad bit sweet and a tad bit spicy. Very good in my opinion.

hal4uk · July 25, 2010, 07:37:28 PM

When I was growing up... I don't remember EVER seeing anyone remove the membrane...
We just ate it. Never bothered me a bit.

I think... Maybe we've all been influenced by "the pros" and what "trained judges" are looking for.
Funny thing is.. With all the guys that compete... If you ask about a recipe...
They always ask, "What I do for Judges? Or my family?"
Hmm.