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Opinions wanted on scoring vs. removal of rib membrane please

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  • Opinions wanted on scoring vs. removal of rib membrane please

    I have for many years now been firmly in the camp of removing every speck of back membrane from my pork ribs when I prep them with a St. Louis-style trim.

    As I have heard it there are some who prefer to leave that sheathing intact and simply score it instead to allow for dry rub penetration. The benefits of this method as I understand it are...

    1.) less prep work or at least easier trim prep, and
    2.) some crispy nibblin's on one side of the finished product.

    Any who would care to weigh in (especially those who do not trim out their rack membranes) with their thoughts and experiences??
    ==============

    Drinking is like playing golf... you'd best be prepared to play every club in your bag.

    Steve the Bartender


    There are no bad briskets... only poorly executed ones.

    Steve the Food Man




  • #2
    Originally posted by The Great White North View Post
    I have for many years now been firmly in the camp of removing every speck of back membrane from my pork ribs when I prep them with a St. Louis-style trim.

    As I have heard it there are some who prefer to leave that sheathing intact and simply score it instead to allow for dry rub penetration. The benefits of this method as I understand it are...

    1.) less prep work or at least easier trim prep, and
    2.) some crispy nibblin's on one side of the finished product.

    Any who would care to weigh in (especially those who do not trim out their rack membranes) with their thoughts and experiences??
    I remove it out of habit after doing it since I started smoking.I saw someone on a youtube video do it,So I figured if it's on youtube,it must be right,Right?

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    • #3
      I always remove it. I don't like the texture when sucking the meat off the bone.


      Drinks well with others



      ~ P4 ~

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      • #4
        I pull it off...
        But I think if grilling ribs at higher temps it's probably not as necessary...
        Craig
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        • #5
          Originally posted by SMOKE FREAK View Post
          I pull it off...
          But I think if grilling ribs at higher temps it's probably not as necessary...
          As a pretty firm rule I will almost never actually grill my ribs as I always try to allow 6 hours or so at at limit of 265° F if I can manage it, so technically I suppose I am going L&S when cooking them.

          As an aside here I noticed that there are 2 very well written stickys in this sub-forum by wutang, one of which touches directly on the subject at hand. It sure would be nice to reclaim the pics that were removed by PB (I am assuming) which were sprinkled throughout those tutorials.
          ==============

          Drinking is like playing golf... you'd best be prepared to play every club in your bag.

          Steve the Bartender


          There are no bad briskets... only poorly executed ones.

          Steve the Food Man



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          • #6
            I don't get around to Ribs Often, but when I do I always remove the Membrane, because the texture is really bad, and takes away from the Great texture of the rest of the Meat on the Ribs.

            That's just my 2 Piasters.

            Bear
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            • #7
              I'll do a "best effort" job of removing the membrane. If it all comes off great, but if not, I don't worry about it.

              As far as "dry rub penetration" I don't put rub on the bone side anyway. Seems like a waste to me.
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              • #8
                I have left the membrane on before, butt not on porpoise.
                I don't like the texture and chewyness, but then I'm not grilling or at high heat. I tend to stick to 225° to 260°ish.

                If your doing a comp, membrane left on is auto DQ.
                Mark
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                • #9
                  I always remove it also as I don't care for the texture either
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                  • #10
                    The great debate... do what you like simple as that.... enjoy!!
                    Brian

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                    • #11
                      Originally posted by Mark R View Post
                      I have left the membrane on before, butt not on porpoise.
                      I don't like the texture and chewyness, but then I'm not grilling or at high heat. I tend to stick to 225° to 260°ish.

                      If your doing a comp, membrane left on is auto DQ.
                      I was not aware of that. It’s not at a KCBS event anyway. Or they din’t tell me, Judge #55375.
                      In God I trust- All others pay cash...
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                      • #12
                        I pull it all the time. I don't care for the texture. JWWFM-YMMV

                        I never heard of it being a DQ at FBA or KCBS comps.
                        Jim

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                        • #13
                          I pull it. After a few tries it has become pretty easy. Adds like a minute for prep time and that's allowing for getting the butter knife out of the drawer.
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                          • #14
                            Originally posted by tenacious bee View Post
                            I pull it. After a few tries it has become pretty easy. Adds like a minute for prep time and that's allowing for getting the butter knife out of the drawer.
                            Perfect tool!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              Originally posted by HawgHeaven View Post
                              Perfect tool!
                              In addition to a fresh paper towel. Actually I don’t even need the knife. The towel will grab an edge. ZIP!
                              In God I trust- All others pay cash...
                              Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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