The BBQ Myth That's Ruining Your Ribs

Byamazingfoodstv


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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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48 Comments

  2. 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.

  5. 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.

  10. 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.

  18. 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

  19. 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.

  24. 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

  27. 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.

  33. 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.

  44. 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.

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