- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
0
Posted on 5/21/23 at 6:55 pm to ForLSU56
I always remove the membrane because that’s how I was taught. But I went to a friend’s BBQ recently and he didn’t remove the membrane. Literally no one else noticed except for me.
It seems like sometimes we get hung up on what “should” be done, but when it comes down to it most of the people eating it don’t know any better and wouldn’t be able to tell the difference.
It seems like sometimes we get hung up on what “should” be done, but when it comes down to it most of the people eating it don’t know any better and wouldn’t be able to tell the difference.
Posted on 5/21/23 at 10:50 pm to heatom2
quote:
. It helps hold it together and not fall completely apart.
Or you could just, not over cook them.
This, if you cook your ribs properly that membrane is going to be a tough rubbery mess. It takes SECONDS to pull off, if even that long. Who is cooking "fall of the bone" ribs anyway, that is overcooking, you want a good clean break of the meat from the bone when tugged, but if it is falling off it is overdone.
Posted on 5/22/23 at 7:10 am to ForLSU56
If you leave the membrane on you’ll want to finish the ribs at a bit higher temp to get it crisp. Also, a lot of people that go no wrap will leave it on because it will get crisp that way.
It’s definitely chewy if you wrap and finish below 300 degrees.
It’s definitely chewy if you wrap and finish below 300 degrees.
Posted on 5/22/23 at 8:10 am to LSUZombie
quote:
fter 3 hours, start checking internal temp every 30 minutes until you reach 200
Can't say that I've ever checked the internal temp on ribs. It's pretty obvious when they are done
Posted on 5/22/23 at 8:12 am to armsdealer
quote:
Who is cooking "fall of the bone" ribs anyway
Who is actually saying "gross these are overcooked" to fall off the bone ribs? That is one of the dumbest takes in BBQ.
They are delicious!
Posted on 5/22/23 at 9:04 am to ForLSU56
Thankfully the market I purchase my pork back ribs from already removed the membrane.
Posted on 5/22/23 at 10:29 am to WigSplitta22
quote:
Can't say that I've ever checked the internal temp on ribs. It's pretty obvious when they are done
I never did either until I kept getting mushy ribs with the bs foil wrap method.
Stick a probe in the center and wait until it reads 200. Perfect ribs every time
Posted on 5/22/23 at 10:30 am to WigSplitta22
quote:
Who is actually saying "gross these are overcooked" to fall off the bone ribs?
Gross? Never.
But "fall off the bone" ribs are overcooked and compared to properly cooked ribs, are inferior.
Posted on 5/22/23 at 10:37 am to LSUZombie
quote:
But "fall off the bone" ribs are overcooked and compared to properly cooked ribs, are inferior.
I get no enjoyment from overcooked ribs. Defeats the purpose of cooking pork on the bone. I do love a crispy membrane.
Posted on 5/22/23 at 10:46 am to Gris Gris
quote:
I do love a crispy membrane.
This is the hardest part to get right. If the membrane is still chewy then it's not good. If you can get membrane thin and somewhat crispy then it's preferable to leave on.
Posted on 5/22/23 at 11:09 am to ForLSU56
I have done both plus score, and none of it makes a big difference. It's so easy to remove so I do.
Posted on 5/22/23 at 12:07 pm to ForLSU56
I take it off because I just like the texture better without it. I don't think it makes a huge difference unless you are doing a hot/fast cook, in which case definitely remove it.
The argument that it holds the ribs together better is totally ridiculous and would only apply if you are doing the 3-2-1 method or some other such nonsense that normally results in a terrible overcook. Always cook to temp with a good probe.
The argument that it holds the ribs together better is totally ridiculous and would only apply if you are doing the 3-2-1 method or some other such nonsense that normally results in a terrible overcook. Always cook to temp with a good probe.
Posted on 5/22/23 at 12:28 pm to Tigerlaff
quote:
the 3-2-1 method or some other such nonsense that normally results in a terrible overcook.
Truth
Posted on 5/22/23 at 2:58 pm to LSU Jonno
This makes sense to me. I don’t wrap and like the crispy texture of the membrane
Posted on 5/22/23 at 3:07 pm to Gris Gris
quote:
I get no enjoyment from overcooked ribs. Defeats the purpose of cooking pork on the bone. I do love a crispy membrane.
I've eaten alot of ribs and i just don't think i have ever disliked what most people consider "overcooked" ribs. I love when they fall off the bone
Posted on 5/22/23 at 3:26 pm to ForLSU56
I did a rack this weekend and decided not to pull off the membrane. Mainly because I was hanging them vertically on hooks during the smoke and wanted the extra support/structure. I was worried it would affect them since I've always removed them previously.
It made no difference. In fact they were some of the best ribs I've done recently. I doubt anyone else who ate them realized the membrane was still on. I barely noticed. It was a little crispy and barely there. Likely due to cooking directly over the coals in the drum. I probably won't bother removing them for future cooks if I do the same method.
It made no difference. In fact they were some of the best ribs I've done recently. I doubt anyone else who ate them realized the membrane was still on. I barely noticed. It was a little crispy and barely there. Likely due to cooking directly over the coals in the drum. I probably won't bother removing them for future cooks if I do the same method.
This post was edited on 5/22/23 at 3:31 pm
Posted on 5/23/23 at 8:24 am to Tigerlaff
quote:
I take it off because I just like the texture better without it.
Same. It literally takes 5 seconds to remove. Insert your thumb between the bones under the membrane halfway down the rack. Work it to the other side then grab and pull up.
quote:
The argument that it holds the ribs together better is totally ridiculous
It does on beef ribs but my take is, fall-off-the-bone pork ribs are easy to do. Anyone can overcook them to that point. It's harder to finish them with clean bite-through tenderness, which is part of the enjoyment for me.
This post was edited on 5/23/23 at 8:25 am
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News