Any rib pros?

Old 05-28-23, 08:05 AM
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Any rib pros?

I've been cooking ribs for many years and I'm pretty good with the cooking part. It's the prep part that I haven't been able to master.

This AM I prepped 3 ST Louis style racks and once again I had to fight with removing the membrane. Sometimes it peels off fairly easy and sometimes it's a profanity laced struggle. It came off the first and 3rd rack no problem but on the 2nd rack it just would not come off even using pliers. Anyone have a hack for this?
Old 05-28-23, 02:41 PM
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Unfortunately I cannot help you in the prep but I need to be there for tasting.... I mean testing.

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Old 05-28-23, 05:47 PM
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I usually use a butter knife to try and lift the membrane starting in the center of the rack, but it seems like 1 out of 2 or 3 is impossible to remove. When that happens, I just criss cross score it with a sharp knife so the smoke and sauce can penetrate somewhat. It's never really gotten in the way for eating....
cwbuff voted this post useful.

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