If you've been reading my site for long you know that I am a firm believer in the removal of the membrane off the back side of pork ribs. I feel that the membrane blocks the absorption of smoke and keeps you rib rub out. However, there are people out there that say the membrane gives the ribs texture and holds the meat together. Still others say it doesn't make a difference. Now most of the barbecue competitors I know remove the membrane and swear by it. I just thought I would throw this out there and see what you think. Hit the "comment" button below and share your feelings on the issue of membrane removal.
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Comments
NO question that removing the membrane from pork ribs makes them cook and eat better. Done it both ways many times. See The Professional Chef for the best technique.
I always take the membrane off if the meat falls off the bone better yet.
I have done ribs both ways and have found that the ribs are more moist and have better flavor when the membrane is removed.
Also removing the membrane from beef ribs makes them tastier too.
I’ve also cooked ribs with the membrane on and with them off.
If I’m at home, I definitely remove it all – but if I’m cooking to standards at a competition, I remove most of the membrane. That way it’s easier to achieve the proper firmness for ‘the bite test’.
The membrane is a lot like our skin. There are several layers and if you only leave a few in place, the flavors pass right on through to the meat.
I always try but don’t always succeed. Is there a trick to getting it to come off?
I’m looking for some tips regarding removing the membrane, I usually mess up the rack when trying to remove it. I’d love some ideas, nobody ever showed me how to do it and I’m sure I’m missing some easy points. Thanks
Use paper towel to get grip after cutting one end of ribs. Should pull off fairly easy.
I run a flat head screwdriver under the membrane along the second rib on the short side of the rack and pull to the short side. This leaves enough membrane to get a firm grip to remove the rest. Works for me.
Absolutley remove the membrane. They “eat” better, and the rub and smoke penetrates the meat deeper. I use a close fitting pair of long nose pliers to remove it. Just grab a corner and pull it off. It’s easier if you marinade or brine the ribs first, but the marinade will not penetrate the meat as well doing it that way. I usually do it that way regardless, because it’s easier.
I prefer removing the membrane. Use a butter knife to get under the membrane, you’ll find a likely spot. Then use a towel to get a good grip and slowly pull. You may have to do it more than once. But, no problem if you can’t get all of it.
I think the ribs come out more tender with the membrane off, but it’s a pain in the neck to do it. It’s almost impossible to get the membrane off smoothly on baby backs; a little easier off of spare ribs.
Butcher taught me to remove membrane, partially thawed (if frozen) with glove and/or paper towel; he was also same man that sold me on country cut ribs— just did some in slow cooker over night and were delicious.
I feel if i’m smoking my ribs i like taking off
the membrane smokin does not crisp up your ribs.But if i am cooking over an open fire then the heat takes care of the membrane.Bottom line smoking them it stays rubbery open fire it crisps up you’ll never know it was there.
Since I learned how to cook ribs from a pro, I always take the membrane off and boy what a difference in the flavors melting together.
tHE PEOPLE WHO SAY IT DOESNT MATTER ARE JUST TO LAZY TO PULL IT OFF.Once you’ve done it you know it makes a difference
Yes,I temove the membrane from the ribs. It makes the smoke pass thru the meat.
I taught classes for 6 years, cooking on a gas grill. I make my ribs “St Louis style” by removing the membrane. I cut actoss the top of the bone and kick up the cut edge and grab membrane and pull it back over itself…
A potential customer asked me if I removed the membrane from my ribs early in my career. I said no and lost the gig. I experimented and found removing the membrane made for a superior product.
I always remove the membrane. I think it makes the ribs chewy or tougher if you leave the membrane on. It only takes a few minutes.
This is a no brainer. Leaving the membrane on makes the ribs VERY difficult to enjoy because you’re fighting the rib instead of eating it.
Sorry, have to disagree. We are festival vendors and competition ribbers, we NEVER remove the membrane and no SteveB, it’s not because we are lazy, we have tried them without the membrane and the response was not as good. We have found the they hold more moisture and keep longer in the warming box.
How about just cutting the membrane between the rib bones?
Got to remove the membrane! It just tastes better!
I’m another one who believes in removing the membrane. There’s just more penetration of the smoke and the rub and it tastes better.
I too remove the membrane and have found positive results. I remove it off the full slab before trimming to St. Louis Style Ribs. Babyback Ribs are more difficult to remove membrane I have found, but I swear by St. Louis Style Ribs now anyway and don’t buy B-Backs.
I work as a veterinary assistant in a pork packing plant years ago, once you get under thew membrane with finger it will peel out in one piece. If you can find fresh pork (never frozen) that “peel out” will come off in one even sheet. The older and lesser quality meat will rip and come out in pieces. I live in Iowa fresh pork is readily available, try grilling fresh pork. it isn’t your mommas pork.
I’ve q’m all sorts a ways, but I like scoring the membrane best. Crosshatch perpendicular to the bone and the membrane shrinks in the pit. Flavor doesn’t change either way you pull it, but after kiss’n these ribs with a high flame right outa the pit and charrin up the membrane after a brush of melted butter gives them a good crunch. I like it, and my customers like it and my employees like it. Win, win, win!
Bob
I always remove the membrain from the ribs. I found the best tool for me is an oyster knife. Blunt edge gets under the membrain with eaze. Pull the membrain with a dry paper towel to speed removal.
Can someone please qualify what excactly “St. Louis Style” is? I thought it simply meant any rib that was cooked wet. It looks from reading this stuff like it’s a certain cut of rib as well.