baby back ribs and the membrane?

[scubasmoker]

    I know this is probably a dumb question but I'm going to ask anyway. I've done a few batches of ribs on my DBS and there ok but just not quite what I'm looking for. I buy my ribs from the local grocery store which is a City Market (owned by Krogers). And I have no complaints about the meat. My question is about the membrane? I see in all the reply's to remove the membrane. But I just can't see it on the ribs I'm buying locally. And I'm thinking thats whats wrong with my ribs. So I'm thinking I needs some pointers on what to look for. There's nothing on what I can see that will come off the ribs. Try not to laugh to hard at my newness, but I want to make perfect ribs and I just can't figure it out. Tahnks for all the tips this is a great forum. 

[Mr Walleye]

Here is a link that explains removing the membrane on ribs.

http://amazingribs.com/technique/skin_n_trim.html

Hope that helps

Mike

[Gizmo]

First of all, the only dumb questions are the ones not asked and therefore never answered which cause frustration.

Mr Wallyeye's link is a nice visual on the membrane and removal.

It is possible that your membrane is already removed but unlikely.  The membrane really doesn't do much to change flavor except for some seasoning penetration, but this is on the rib bone side, not the meat side.  The membrane will add to some of the toughness with ribs but even that might be somewhat misleading if the meat is not cooked to where it is tenderized (low, slow, and for falling off the bone -Foil, Towel, Cooler).  The FTC is well publicized here so do a quick little search if you have not seen the methodology before.

Competition ribs are never cooked to falling off the bone status but unless you are entering a rib contest, that is a personal preference in my opinion.

For flavor, your choice of rub will make a huge difference as will the smoke you are using.  Several here prefer just salt and pepper and then if desired some BBQ sauce afterwards with a turn on the grill even.

Let us know if there is any more information you would like.  As you can see by my post, we can talk for hours but for some, this is just TMI.   

[IKnowWood]

As Gizmo said, Ribs are a real personal adventure that you need to determine what is it that you are not liking, taste, texture, moisture, feel etc...  Then from that you can see what different methods can help that.  Us on the Boards have many different methods in all these areas and many of us do them different, again Personal preference. 

Don't give in, keep experimenting, it just gets more fun the closer you get.

[West Coast Kansan]

Iceman's Goose Bay sauce is mandatory on ribs.

[LilSmoker]

Hi scubasmoker, yeah i think it's safe to say that ribs require a lot of practice, experimenting with various techniques, rubs, cook times, cook temps etc, even the quality of the meat, as some definately hold more meat than others.

I used to grill my ribs before i got my BS or sometimes in a charcoal smoker, they were nice but nowhere near as good as the ribs i'm now doing with my BS, i sort of got a head start doing them the BS way, as i got some great advice early on from icerat4 and iceman i use variants of their methods and experiment a little, and the ribs seem to get better each time  :)

Here's a video that you might also find usefull:

http://www.youtube.com/watch?v=Hks-J1pJ7xQ

LilSmoker

[Habanero Smoker]

You may also want to check out this site. It has a lot of useful information, and tips.
http://www.virtualweberbullet.com/cook.html

[Tiny Tim]

Hi scubasmoker, yeah i think it's safe to say that ribs require a lot of practice, experimenting with various techniques, rubs, cook times, cook temps etc, even the quality of the meat, as some definately hold more meat than others.

I used to grill my ribs before i got my BS or sometimes in a charcoal smoker, they were nice but nowhere near as good as the ribs i'm now doing with my BS, i sort of got a head start doing them the BS way, as i got some great advice early on from icerat4 and iceman i use variants of their methods and experiment a little, and the ribs seem to get better each time  :)

Here's a video that you might also find usefull:

http://www.youtube.com/watch?v=Hks-J1pJ7xQ

LilSmoker

Nice video...only wish I'd seen that before the first time I smoked some ribs...wouldn't have made the mistake of leaving it on.

[coyote]

Hey Guys, LilSmoker , Habs , Mr.Wallye , Great links , thanks a lot :)

[Wildcat]

Iceman's Goose Bay sauce is mandatory on ribs.

What he said only put on a hot charcoal grill for a couple of minutes after adding the sauce. ;)

[smokin stu]

I tried peeling off the membrane but it was too tedious.  I use a serated steak knife and diamond slash the membrane and then rub.

[LilSmoker]

smokin stu : I sometimes us a butter knife to just tease under the membrane to get it started, then grip with some paper towel and it's like pulling off a large sticker.

Sometimes bending the the slab is said to help loosen up the membrane, i must say though, that i've had a few stubborn ones, but after a bit of coaxing they get done  ;)

[Wildcat]

Worth the effort IMHO!

[IKnowWood]

I agree with wildcat.  I used to do ribs on my grill for a couple years and never knew about the membrane.  I end up with a good rib but it had this crunch or tough part to them. 

When I started using the Bradley I had a good rib but it was not as tender and fall off as well.  But good ribs.

When I saw and tasted the difference.  Well worth it.  Meat comes off easier and the task is more balances.  And texture is better.  And Better Ribs as result.

When I the babybacks form the butcher, somne slabs already have it removed but the majority still have the membrane.  I have gotten real good at taking them off.  First couple times was a fight.

I learned myself thru practice.

[iceman]

Worth the effort IMHO!

Yup :P ;) Sure is.