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Started By
Message
Silverskin on Ribs, Yea or Nay
Posted on 11/8/12 at 6:56 pm
Posted on 11/8/12 at 6:56 pm
Have done both ways with it on and off, a real PIA to take off tho
If ya leave it on, its on the back/bottom side that ya dont "chew" and most of it burns off anyway.
What cha got ? Leave on or peel off ?
Whata the restaurants do ?
If ya leave it on, its on the back/bottom side that ya dont "chew" and most of it burns off anyway.
What cha got ? Leave on or peel off ?
Whata the restaurants do ?
This post was edited on 11/8/12 at 6:57 pm
7
Posted on 11/8/12 at 6:58 pm to Drop4Loss
I take it off. Not too hard to remove.
Posted on 11/8/12 at 6:59 pm to Drop4Loss
Not worth the effort to me.
Posted on 11/8/12 at 7:02 pm to Drop4Loss
I bought it...I eat it. It tastes good.
Posted on 11/8/12 at 7:02 pm to LSUballs
I leave it on myself. Not too hard to remove, but not worth the effort IMHO.
Posted on 11/8/12 at 7:07 pm to AlmaDawg
Ya leave it on seems its gonna help retain some juices, keep from gettin as dried out
Posted on 11/8/12 at 7:08 pm to Drop4Loss
take it off... fork to start it and paper towel to pull
Posted on 11/8/12 at 7:14 pm to zztop1234
quote:Taking it off will also allow the rub, seasoning or smoke to penetrate.
take it off... fork to start it and paper towel to pull
Posted on 11/8/12 at 7:33 pm to Degas
I agree. And it's easy to remove. For those saying its a pain, are you sure you aren't trying to remove the very thin piece that's under the membrane?
Posted on 11/8/12 at 7:38 pm to AFtigerFan
Nah. I know how to get it off and it's not very hard. I just don't think it's that crucial like on a beef tenderloin or a backstrap or something. I'll pull it off some babybacks when I think about it. Spare ribs hardly ever.
Posted on 11/8/12 at 8:42 pm to LSUballs
Gotcha. I only take it off on baby backs also.
The only reason I asked about the thin membrane is because it happened to me the first time I barbecued them. The butcher already removed the membrane, but I didn't know it. So I struggled an cursed for a while while trying to get that thin piece off. I eventually just through it on the grill and realized what happened the next time when the ribs actually had the membrane still on it.
The only reason I asked about the thin membrane is because it happened to me the first time I barbecued them. The butcher already removed the membrane, but I didn't know it. So I struggled an cursed for a while while trying to get that thin piece off. I eventually just through it on the grill and realized what happened the next time when the ribs actually had the membrane still on it.
Posted on 11/8/12 at 8:58 pm to Drop4Loss
I've seen it done both ways, but I always pull it. It's easy to take off.
Posted on 11/8/12 at 9:01 pm to Drop4Loss
Off.
Not a PIA. Use paper towel method.
We cook ribs differently.
Not a PIA. Use paper towel method.
quote:
burns off anyway.
We cook ribs differently.
Posted on 11/8/12 at 9:04 pm to Drop4Loss
I used to take it off, now I score it and it retracts to the bone when cooking
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