Beef rib membrane question.

[Jerry P.]

Prior to an overnight soak in Stubbs beef marinade, I pried the membrane off or at least I thought I did. After 6 1/2 hrs on the smoker today, I had perfectly succulent beef ribs but the membrane left was still very thick and difficult to cut through with a knife.

Did I not remove enough of it? If not, any suggestions about how to get it all off next time?

 

[Glenn W]

Prob not, seems to me the beef ribs have a thin skin on top of a thick (cardboardish) skin.

Takes more work than pork ribs to get it all off.

 

[Chris E]

My wife loves beef ribs and I've done a few racks. I use needlenose pliers to get the skin off the beef ribs. I noticed the beef rib membrane tends to break a lot more than pork so you have to keep digging around. There is more fat behind the membrane so if the ribs are cold the membrane sticks to the fat. And the bottom membrane is thicker than pork but i leave that on.