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Topic History of: Rib membrane?
Max. showing the last 6 posts - (Last post first)

Author	Message
Mike in Abita	garwig, I think this is what you are looking for. Same rules apply to babybacks as spares in this instance. Mike http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html
Jeeves	garwig, To each is own... When I lived in St. Louis, we didn't remove the membrane. Some sites notes it as being a great 'barrier' when cooking cooking with the membrane UP. In any event, I prefer the membrane - it holds flavor and has a nice texture, just like crispy chicken skin. My suggestion - try with and without...
Bordello	garwig, Try this. Regards Bordello Link
garwig	I have my first set of baby backs on the egg per Car Wash Mike's Rib Class. I was unable to remove the membrane, so I left it on. Does anyone know of a website that may have a video showing how this is done? I understand the ribs are more tender if this is removed. Is this correct? Thanks as always for all your help!!!!!!!!!!