Teddy J.
TVWBB Pro
I have my first set of beef ribs on the smoker as we speak, but I have a question regarding the membrane on these bad boys.
I read the article on this site that Chris put together, and he states that the membrane on them is much thicker and harder to remove. The beef ribs I got were from Publix, but it looked like maybe the membrane had already been removed? There was a slice on the backside of the ribs which I have seen previously on the pork BB's that didn't have a membrane.
There was almost a 1/16th of an inch 'membrane' looking piece, but I thought it was the piece that holds the bones together. Very 'fatty' looking, and fairly thick. I tried pulling it up, but it was hardly budging so I left it alone.
My question is when Chris says the membrane on beef ribs is thick, does it sound like the membrane was left on these that I got?
I read the article on this site that Chris put together, and he states that the membrane on them is much thicker and harder to remove. The beef ribs I got were from Publix, but it looked like maybe the membrane had already been removed? There was a slice on the backside of the ribs which I have seen previously on the pork BB's that didn't have a membrane.
There was almost a 1/16th of an inch 'membrane' looking piece, but I thought it was the piece that holds the bones together. Very 'fatty' looking, and fairly thick. I tried pulling it up, but it was hardly budging so I left it alone.
My question is when Chris says the membrane on beef ribs is thick, does it sound like the membrane was left on these that I got?
