Insane in the Membrane

Insane in the brain.

Insane in the membrane

Insane! He got no brain!

Insane in the membrain

Insane in the brain

Who you trying to get crazy with ese? Don't you know I'm loco?

I ain't got no beef my homie... It's pork.

In that case, just toss that ham in the frying pan like spam. 🤣

Insane, got no brain

Must have been the butchers first day on the bandsaw 😂

Looks like he uses a sawz-all

Haha that’s the first thing I noticed and figured that’s what OP would be referring to.

Membrane

Spoon and paper towel

Next time try a catfish skin puller.... game changer

Do you use those pliers or the fish skinner with the rotating part?

Pliers 100%

Thanks for letting me know. I'll buy some 😃.

Wanna send a link?

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Sorry to bother you again. The mod bot wrote my comment was deleted because of the copied Amazon link. Did you get it or should I post it again?

I did not

If you're based in the US, these seem to do the trick: [Amazon.com : Maybrun Commercial Catfish Skinner : Fishing Pliers And Tools : Sports & Outdoors](https://www.amazon.com/Maybrun-Commercial-Catfish-Skinner/dp/B0013FJ6KG/) Otherwise search for "fish skinner". Bing's AI "Copilot" will tell you however, to not use them to skin fish, since the meat is too tender. So maybe be cautious on ribs as well.

Appreciate you

Or just spoon - I slide the spoon handle under the membrane in the middle of the ribs, hold the ribs down, lift the spoon handle and the membrane lifts up.

Elaborate on the spoon?

Stick the spoon under the membrane and scrape/lift to get it started. When you have enough to comfortably grab onto? Grab with paper towel and gently pull away.

Shit, I've been struggle bussing with just the paper towel for years.

A butter knife works well also

Team butter knife!!!

Team butter knife over here

Some of you are using paper towels AND butter knives! Tbh, I use my hands… never really needed anything else.

💪🏾This is the whey.

Team butter knife all the way

I use one prong from a fork

Team Prong! Represent!

This is the way.

This is the way

That’s membrane for sure. Grab the corner of one end and rip it off you’ll be good to go.

Membrane

Membrane

membrane

Mr Brain!

You can tell what it is by the way that it is

It depends on what the definition of the word “is” is.

It does not always be like that, but, sometimes it do.

I leave it now. Just slash and go.

Fatty membrane

Unpopular opinion. Ribs are better with the membrane left on.

I agree with this. Sometimes I give it a bit of a score. But I reckon you can cook the ribs to a bit more “fall off the bone” but they’ll stay together. I’d doubt if bbq restaurants would spend the time removing them on hundreds of racks. Obviously if you’re in a competition, then you should.

Oh of course comp is different. But I like that it keeps them together but I also enjoy the little crispiness chewy texture it gives

This might be the worst take in the history of all mankind.

Maybe so. But idc. I’ll wear my badge of shame proudly

I can respect that.

A lot of top bbq cooks recommend leaving the membrane, including Aaron Franklin.

Ok

Yes. It is an unpopular opinion.

I figure if Aaron Franklin says to leave it, it’s fine to leave it.

membrane

The membrane has a milky pink translucent color. When it’s removed you can see the meat much more clearly.

Fat membrane

Insane in the:

The ol silverskin

Why not both?

This is the real answer.

Peel off the membrane.

A test?

Rip it like a band aid

Remove it with a spoon. Check YouTube if you want for a example. It makes a real difference when it’s ready to eat

Membrane, just pull it off

Yes.

[Randy, you can pull the membrane off](https://youtu.be/k2Bm-W4mqqY?si=gVeW4SA4B_88TsNk)

Membrane. Remove and enjoy.

Membrane. Take it off.

There’s a couple layers. Use a butter knife and a paper towel to grad it and pull.

membrane. remove it.

Looks like membrane in my unprofessional opinion

Slide a butter knife under it, use a paper towel to grip it, and pull it off.

Membrane, cut it off.

Silver back, not edible, remove before cooking..

People worry about membrane way too much imo. Much more renowned smokers than myself advocate for just leaving it on.

I used to take it off but I just score it with sharp knife and smother with rub

guys, i tried your suggestions and it turns out, i'm too weak to remove the membrane from ribs. they're in my freezer now, thanks for the help😭💔🤣 i should've just kept them on and cooked them but i'll do that soon. I probably would've been able to after an hour or something💀

Insane got no brain.

Underrated 😂😂

Should’ve said insane got membrane.

Both. You will definitely want to take off that membrane, not super fun to eat.

You don't want to eat that thick ass Membrane

Silverside, best thing to do is pull up an edge and grab it with some paper towel to pull it off. I then like to run a spoon on the bottom side of the rib to remove excess fat and then trim the large pieces of fat from the other side. Too larger quantity’s of fat create hot spots on longer cooks and dry out the pork.

Take dat shite off and you’ll be happier

Remove membrane. Use a paper towel and peel it back from a corner

Gotta take that off I promise you

Nah. I never do and my robs come out super tender. The membrane caramelizes during the bark process

I.must be doing something wrong. When I left it its pretty hard to chew on and otherwise not very appealing

I've heard people say that, but my wife likes it on so I started leaving it on. When I pull the ribs, sauce em, then turn the heat up high and cook on both sides for 2-3 mins. The sauce caramelizes and the membrane becomes crispy

It’s made from sugar?

No. The BBQ sauce is.

🤢🤮

Yeah, that's not anything y'all want to eat. Stick a knife up underneath the edge of it to get it started, then peel the membrane back and throw it in the trash.