I always remove it. The most I have ever done is probably 8 racks at a time. If I ever do 30 or 40, I think you have convinced me to score it. I need to buy a few more pits to do 30 or 40 though
Speaking of cat...I have been using catfish skinner pliers for the last 25 years. We can "skin" 20-25 racks in a few minutes. Friendly tip from the Yucatán Península. Cheers
Thank you! Glad to have you as part of the fam! Not sure if you frequent the airport much down there, but I fly there for connections pretty frequently, so if you happen to see me, be sure to say hey!
Great experiment Josh. I think the membrane is more noticeable when cooked low and slow, for example at 225 °F throughout the cooking time. I tend to remove what comes out in one attempt, then score. When I'm eating out, I rarely notice the membrane is even present, just like you've mentioned. Some state that the the layer of fat under the membrane, when the membrane is left on, creates a more juicy eating experience. Then again, there is plenty of fat in pork ribs, throughout.
I definitely agree. You really gotta crisp it up if you’re leaving it on. That’s why I like raising the temps when I do. I’ve heard the fat concept too, but then again, we noticed the ones without or scored seemed more moist. So kind of weird. But who knows 😃
This video was well thought out and produced. I like the blind taste test at the end. But I kind of knew the results even before watching the video. I always remove the membrane from pork and beef ribs. It helps the fat melt off around the ribs. I think you get better pullback, bone separation, and seasoning penetration with the membrane off. But that's my preference. Some like a crispy membrane texture. Appreciate the video.
Glad you enjoyed it! I've always heard taking them off beef ribs will cause them to fall apart, but I don't know if that's actually 100% true. I'm not a fan of crispy membrane, unless it's scored and I don't have to pull it off.
I haven’t tried SL ribs, just baby backs. Somehow, I can’t find the membranes on the BBs. I doubt Costco has it removed. I’ll try the SL ribs on the next smoke. Thanks Josh for a great video! I’ll dedicate my next beer to you! Mike
Well I'm smoking now and I will have one for you as well!! Definitely do St Louis next time. It's the only kind I smoke. More meat and bang for your buck!
I’ve tried scoring, I think I prefer removing. On a pellet grill I feel like I get more radiant heat from the bottom , so scoring does well, but removal allows more flavor penetration
I usually fight with the membrane just because I think that they overall taste better. But I'm not running a restaurant. So I can spend 10 -15 min fighting to get it off.
What do you typically do with your rib membranes? What do you like about your method? Let me know below!
I always remove it. The most I have ever done is probably 8 racks at a time. If I ever do 30 or 40, I think you have convinced me to score it. I need to buy a few more pits to do 30 or 40 though
I remove them and feed them to my dogs who are hovering over me anyways!! I feel that the membrane blocks the smoke from getting to the meat.
@@JeffpRRR666 If only I had dogs! 😂😂
8:55 The cat is looking at you like, "Dude!!! You're blowing my cover!"
Dude was literally trying to rip a chipmunk out of the ground while I was filming 😂
The cat all up on the sink , No thank u!!
What’s wrong with that? I even let him lick the ribs before I put them on. Adds flavor!
Speaking of cat...I have been using catfish skinner pliers for the last 25 years. We can "skin" 20-25 racks in a few minutes. Friendly tip from the Yucatán Península. Cheers
For backyard I definitely take the membrane off. Takes a whole 60 seconds or so
@@RoyChavezSer That's awesome! I'll have to check those out!
Josh, great experiment!
Glad you liked it!
Nice video Josh. I just liked and subscribed.
Awesome! Thank you!
I'm really new 2 outside grilling...love ur videos...& here's a Beer 2U !!!
I'll drink to that! Thank you!!
Great video man - found your channel last month. Thanks from Atlanta!
Thank you! Glad to have you as part of the fam! Not sure if you frequent the airport much down there, but I fly there for connections pretty frequently, so if you happen to see me, be sure to say hey!
Great video 👍🏼 thanks for experimenting for us
Always a pleasure! Glad you enjoyed it!
Beer and BBQ get's my vote, Hi, new sub from Scotland. 👍
Hell yeah!! Thank you!
You should try Bella on both the smoker and the flat top griddle.
Sorry...What is bella? Never heard of it.
@@FattysFeasts sorry I meant Paella
@@tuner066 OHH got it. I'll add it to my list!
Great experiment Josh. I think the membrane is more noticeable when cooked low and slow, for example at 225 °F throughout the cooking time. I tend to remove what comes out in one attempt, then score. When I'm eating out, I rarely notice the membrane is even present, just like you've mentioned. Some state that the the layer of fat under the membrane, when the membrane is left on, creates a more juicy eating experience. Then again, there is plenty of fat in pork ribs, throughout.
I definitely agree. You really gotta crisp it up if you’re leaving it on. That’s why I like raising the temps when I do. I’ve heard the fat concept too, but then again, we noticed the ones without or scored seemed more moist. So kind of weird. But who knows 😃
This video was well thought out and produced. I like the blind taste test at the end. But I kind of knew the results even before watching the video.
I always remove the membrane from pork and beef ribs. It helps the fat melt off around the ribs. I think you get better pullback, bone separation, and seasoning penetration with the membrane off. But that's my preference. Some like a crispy membrane texture. Appreciate the video.
Glad you enjoyed it! I've always heard taking them off beef ribs will cause them to fall apart, but I don't know if that's actually 100% true. I'm not a fan of crispy membrane, unless it's scored and I don't have to pull it off.
I just usually leave the membrane on. I never notice it when im thru cooking them.
I haven’t tried SL ribs, just baby backs. Somehow, I can’t find the membranes on the BBs. I doubt Costco has it removed. I’ll try the SL ribs on the next smoke. Thanks Josh for a great video! I’ll dedicate my next beer to you! Mike
Well I'm smoking now and I will have one for you as well!! Definitely do St Louis next time. It's the only kind I smoke. More meat and bang for your buck!
I’ve tried scoring, I think I prefer removing. On a pellet grill I feel like I get more radiant heat from the bottom , so scoring does well, but removal allows more flavor penetration
I definitely agree!
I usually fight with the membrane just because I think that they overall taste better.
But I'm not running a restaurant. So I can spend 10 -15 min fighting to get it off.
Hahaha glad to know I'm not the only one that struggles!
It kinda makes sense to remove the fell for smoke penetration. I get it though.
Absolutely!
I just always remove the membrane. I think its easy and fun to do, use the spoon method and grab with a paper towel and its easy off
Ahh I should have mentioned the spoon!
Membrane is the tastiest part of the rib CMM. Crisp it up and give it a try
That's pretty much what we did here
Nice Information 👍.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thank you!
Make a 20 pound turkey
That sounds like an epic thanksgiving episode! I'll add it to my list!
Lol. I'm a drunk that likes bbq that happens to own a resturant. 😎
The best of all worlds! 😂
Regardless ill bet they're all tasty.
The difference was noticeable, but you would be correct! Would eat any of these ribs any day!