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So many people comment about removing the membrane and how it should always be done without question. This is like saying a steak should only be flipped once. It’s an old thought that doesn’t always apply.
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The BBQ Myth That's Ruining Your Ribs
48 Comments
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I am still going to take the membrane off. It's just preference. One thing I would suggest, though, is not using aluminum foil. Use butcher paper instead. Vinegar and salt help in transferring aluminum into your food. Stay safe.
I saw one show that said if you score the membrane (X method) it does the same as removing it. I did it and it worked just fine and was MUCH easier.
I never take the membrane off and idk if you have ever used it but I like the pork perfect rub by fire & smoke society
I made ribs yesterday with membrane off but made them just as you did, they were fork tender and great. However i'm going back to placing them off the smoker into the oven on a rack in a covered roasting pan with beer in the bottom so they don't dry out. I find them less greasy this way as the grease drips off them into the bottom. Your video was great though and I learned much from it.
They didnt look like fall off the bone. You stink. Hahah
You will be the judge. Not the viewers
Those looked delicious. Thanks for sharing. I learned something new today and can’t wait to try this technique.
Living in Texas, Dry Rub has become my go to for Ribs. Sauce just covers up the taste and makes them too sweet for me.
Pork ribs are easy to cook. So the membrane is really a non issue. No membrane equals more smoke and or marinade to penetrate the meat. Beef ribs on the other hand separates the men from the boys. The membrane left on beef ribs is uncouth. Especially. If the membrane isn't over direct heat for the first few hours.
I’m a professional chef. I leave the membrane on, always have.
I leave the membrane on. I get juicier ribs. I live in high altitude/semi-arid region.
Hey we have the same taste in granite countertops!
I remove membrane mostly just because I don't like to eat the membrane
It’s so easy to make your own rub, why not?
I’ve done ribs both ways and never really noticed a difference.
I have never taken off the membrane
It absolutely MAKES A DIFFERENCE If you leave the membrane on the spices don't penitraite into the meat fully so you lose a certain amount of flavor and if you can't tell the difference I'm sorry that is a shame but I AND others can tell the difference
For me it depends on how I'm cooking it, if I'm roasting in an oven I take it off, because it just is tough, chewy, and makes it taste fatty to me. Same thing with a wet rib, but dry rub cooking this way I don't bother, and if I'm very slow cooking either smoking or slow cooker over 12 hours I don't bother either.
All the ribs I’ve made, I have never ever removed the membrane. I just ignored those who said you should take it off. They still fell apart after making.
To me just a gross part of the animal
I stopped removing the membrane a couple years ago just to try it. I just score them with 3 or 4 lines and and they come out great.
Try some Applewood. I finally did and it's great addition
You cut a piece off where the membrane either a:wasnt there, or was barely there.
Had you cut in the same place as you did the one without the membrane you'd have a different experience for sure
I have been grilling for 30 years with the membrane on! I didn’t know taking it off was a thing until YouTube. It’s great with it on!
I choose to take the membane off
I saw you put the used tin foil on the edge of the counter and thought, wow, one or both of my dogs would trying to grab those, maybe he doesn't have a dog? Then 2 seconds later his head pops up behind you. Liked and subscribed just for the pup, everything else is just a bonus, lol.
I only like beef ribs with out membrane
I remove it, but it’s purely for the visual presentation, nothing to do with taste or chew texture.
😂 🎶 " insane in membrane…" 🎵 😂
Cooked in a bar and grill for 20 years. Was the rule, remove the membrane.
Amen to pecan.
I love to experiment with different flavors and styles with ribs. I'm never stuck to one style. One time had had too much of a hard time trying to get rid of the membrane with a rack of ribs so I said, screw it, I'll leave it on. My family loves fall off the bone tender over competition style so I cooked it to their preference. My family LOVED how tender and moist the ribs were, so I've kept the membrane on since. I also like how the membrane kept the ribs very juicy. the membrane also gives a nice little crisp at the last stage of the cooking.
The membrane is like chewing on a condom.
Ribs be more tender and moist
Thanks – great info!! One less thing I have to do now.
Great video. My next smoke will be with the membrane on, without telling my wife, and I'll see if she notices the difference.
who in their right mind eats the membrane.
I keep it on flavor flav
I used to never remove it as they turned out great anyway. I then tried removing it, and same as you all, found it makes no difference.
Flaps? I call them free Samples while cooking da meat.. nice video thanks
I'm lazy so I don't pull off the membrane. I don't trim fat off brisket either.
Both appear to be yummy ribs and I would definitely eat either one. I'm still removing the membrane though.
I’m from Texas and I have never took the membrane off, also I use pecan and a post oak mix of wood. I usually smoke my ribs at 250-275 for about 3 hours (depending on how well the meat has took the smoke) I wrap them and cook them for about 2 hrs, or until they pass my poke test with a digital thermometer. Oh and also I use a barrel smoker so I hang them for the first part then lay them for the wrap. They always come out perfect. Salt, pepper and local honey with butter is my flavor profile.
As the worlds most bestest BBQ cooking guy I can say without a doubt, it dont matter.
Ah yes. Yoder is the way to go.
Get rid of the damn membrane and stop crying
The snow normally changes the snow here too 🤓😅