I buy most of my BB's (labled Prarie Farms all natural, cyrovaced packed) from a local grocery store chain and, recently, have been noticing, on some slabs, it is very difficult, if not impossible, to remove the membrane. I have removed the membrane on a bunch of ribs so am by no means a novice but on these ribs it just comes off in little pieces or not at all. It's like the membrane is extra thin and tears easily. The slabs are much narrower on one end than the other so am guessing they are from the rear part of the rib cage. Does anyone know if that could make a difference? I'm baffled.
Baby Back Membrane ?
- Thread starter Scotty W.
- Start date
Not sure. I did bb from Sams yesterday, IBP brand, and the membrane pulled easier than the spares I generally do. The ribs had more meat than I had ever seen. One slab had a narrow end but the other two didn't. You could be right or it could have been from a smaller pig. Who knows anymore what we are getting. I know the best beef grown in US is exported and most what we see in burger joints etc. is imported.
Paul Kastner
TVWBB Hall of Fame
I have purchased ribs that some have had the membrane removed. I have found it to be hit or miss or no rhyme or reason as to why.
RogerS
TVWBB All-Star
That may be the problem to the OP. I hate to admit this but on a couple of slabs I tried to remove the membrane only to realize 20 minutes later there was none. I purchase 3 packs from SAMS Club and every once in awhile you get a slab with membrane removed.
Bill Farmer
TVWBB Super Fan
Best way to remove the membrane is to roll up the ribs one way then the other (bone inside then outside) then get a piece loose and use a paper towel to grab.
Michael G. (Canada Mike)
TVWBB All-Star
If the membrane don't wanna peel, I respect it and leave it.
Robert McGee
TVWBB Gold Member
I just did a cook on my WSM with baby backs (from Costco) and the membrane had already been removed. I'm almost ashamed to say that I tried to remove it and finally realized it was already GONE
. I wish they were ALL that way
.
As a matter of possible interest, they were the meatiest baby backs I have seen. They were more than 2" thick and superb in every way. The best I have seen, period.
Dale53
. I wish they were ALL that way.As a matter of possible interest, they were the meatiest baby backs I have seen. They were more than 2" thick and superb in every way. The best I have seen, period.
Dale53
Thanks for the responses. How can I tell the membrane hasn't been removed? First, by looking. Just doesn't have the appearance of ribs where it has been removed. Also, the rub doesn't stick to it as well. Finally, when I bite into it, where the membrane couldn't be removed is like biting into a very thin, overdone potato chip. I know, I'm being a bit picky, but the membrane removed is what I like. All the ribs from this store are very meaty and, even with the membrane, are very tasty.
Thanks Bill, I will try the roll/unroll method.
I just did a cook on my WSM with baby backs (from Costco) and the membrane had already been removed. I'm almost ashamed to say that I tried to remove it and finally realized it was already GONE
As a matter of possible interest, they were the meatiest baby backs I have seen. They were more than 2" thick and superb in every way. The best I have seen, period.
Dale53
Boy if that isn't the truth. In fact (and as absurd as this sounds), I think they may a bit too meaty for competitions. I suppose the more the better for backyard smokes.
I've got some photos that illustrate this in the Pork Loin Back Rib Preparation article. Click on Photos 2 and 3 to view a larger image. You can see how smooth the membrane is in Photo 2--that's the "waxed paper" effect Dave/G is referring to. In Photo 3, you can see how it looks when the membrane is removed.
Regards,
Chris