Rib membrane

[John Swanson]

I use a butter knife along the bone as well but try to start on the large end of the rack!

 

[Paul Balzotti]

I have tried both ways and man I will never leave the membrane on again. Its like chewing on leather when you leave the membrane on

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[Rich Langer]

I hope the Good Lord will extend her bountiful mercy to the Tenderness Score of any competitor that submits ribs with membranes on.

 

[Tom Hinkle]

I remove the membranes, but they aren't that bad on something like baby backs. But on beef ribs, that membrane is so thick and rubbery you really should remove it.

One trick I saw at a Ca BBQ event when we had to prep hundreds of racks of spareribs, was to take a sharp knife and score the membrane, like cut a wide 'X' through the membrane. THe membrane will shrink back along the ribs while cooking and be less noticeable in the final product.

 

[Paul H]

Tom, that's what I kinda do. I score them vertical in line with each rib. The membrane shrinks up .