membrane on ribs

[TuscaloosaQ]

I am at work tonight and just thought I would open a can of worms. Truly does it really matter if you leave the membrane on ribs??? I have never taken it off!!! Is it a fad or is it an ego thing or is it a competition thing. I am not trying to pee anyone off but I can assure the BBQ joints where I live Ain't fixing to screw with taking the membrane off. I truly beleive if I blindfolded someone and said is it on or off you would guess right some of the time but not all of the time.
I did try recently and said to H></ with this it aint worth it. I am truly wondering if you owned a BBQ joint would you actually pay someone to do it. It is going to be virtually impossible to make me beleive it truly matters.

[Frank_Cox]

it really does make a huge difference in tenderness!
Q joints may not pull them off but most all of them score them with a knife to make the membrane tear easier.

[Rick]

I GRILLED ribs with the silverskin on for years - no problem - personal preference

It is mostly a comp thing ...

however ...

...it does improve the effectiveness of the rub you put on to help penetration/flavor - especially if you use dual rubs
...it reduces your consumption of dental floss when you're done eating those ribs
...it matters to the folks wearing dentures

Rib racks do vary but once you've properly pulled a silverskin off you'll always do it after that - it is just that quick and easy ... Our team still has a cook that hasn't quite got the "hang" of it yet and she's prolly going on 20 racks so far ...

FWIW

[DUAYNE B]

i was wondering about that myself TQ, so, how would one go about properly removing the silverskin,,,,,,,, ,,,, happy weekend by the way, a few more days and my daughter will be intown, then off to Japan for a couple yrs.. cant wait to see her

[Frank_Cox]

[DUAYNE B]

ask and yee shall recieve, Thanks Frank

[Frank_Cox]

no probs buddy!

[DUAYNE B]

Excellent imformation,,,, i will do that on my next batch of ribs,,,,,,,,

[Frank_Cox]

it is easier on baby backs. spares are a bit more challenging

[DUAYNE B]

i use the st. louis ribs here, i like the size and meat portion, they are usually on sale more often too..... great info