"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 07-07-2008, 11:43 AM   #1
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Ribs, Hondo Act III, and Silver Skin

Finally completed my third effort last weekend in the Hondo, cooking 2 racks of ribs. All this in the last year. I know, that sounds bad, but my first effort in this pit was so dismal I was ready to return it to the store.

For those familiar, this is an economical bbq pit w/ separate firebox. The pit requires modifications which are well published on the internet & which I performed. Except this time I undid 1 of the mods, pulling out the aluminum flashing which brought the exhaust pipe back up above the cooking grates.

The ribs pulled back away from the bone successfully & generally looked really good. And parts of the ribs were very good.

I am curious about the comments I've seen in other threads about removing the silver skin? Is that the same as the skin all over the backside of the ribs? How would you remove it? Wouldn't all the ribs fall apart if you did?

Thanks for any suggestions.

__________________

__________________
pugger is offline   Reply With Quote
Old 07-07-2008, 11:50 AM   #2
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
The membrane (skin) can either be removed or left on. Some people like the snap and cheweyness of the membrane, other don't. Some think that if you remove the membrane you could wind up with dry ribs. I have not found that to be true.

I usually remove it. If I can't get a good grip on it, I just leave it on. No big deal.

To remove it: Insert a paring knife just under the membrane to get it started to remove. Use a dry paper towel to help get a good grip on it and peel it off.

It is the skin-like part on the bone side of the ribs. And "No" the ribs do not fall apart with it removed.
__________________

__________________
Jeekinz is offline   Reply With Quote
Old 07-07-2008, 11:53 AM   #3
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Thanks !!

Thanks, I've been intrigued w/ that since I first read it. I suspect it might help the seasoning/rub to penetrate more, hope so anyway.
__________________
pugger is offline   Reply With Quote
Old 07-07-2008, 12:03 PM   #4
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
Yes. If I'm applying a rub I try my best to remove it. For best results, let the ribs sit for a few hours with the rub applied.
__________________
Jeekinz is offline   Reply With Quote
Old 07-07-2008, 12:04 PM   #5
Chef Extraordinaire
 
Uncle Bob's Avatar
 
Join Date: Nov 2006
Location: Small Town Mississippi
Posts: 17,392
Most experienced pit masters suggest removing the membrane on the bone side of the ribs to allow marinades, seasoning..including smoke from flavoring woods, rubs, etc to penetrate the meat. Others opt not to remove it. IMO removal is the wisest course of action...I start in the middle, make a slight incision in the membrane, get it started (think getting a piece of scotch/cellophane tape started) then use a paper towel, cloth rag, or pliers to peel the membrane off. I prefer cat fish skinning pliers. No! The ribs will not fall apart. It's a quick and easy process requiring 1 1/2 minutes tops per slab of ribs...Less time than it took to type this post!!

Have Fun!!
__________________
There is only one Quality worse than Hardness of Heart, and that is Softness of Head.

Kool-Aid...Think Before You Drink
Uncle Bob is offline   Reply With Quote
Old 07-07-2008, 01:23 PM   #6
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Yep, what Jeeks said.... and UB.
The last couple of rack I cooked I left it on, mostly because the butcher had scored that skin with a knife. First time I ever saw that, and that would have made it a pain in the butt to peel off, so I didn't even try.
My panel of judges (me) could care less
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 07-07-2008, 01:54 PM   #7
Head Chef
 
Join Date: Sep 2004
Location: USA,Maryland
Posts: 1,189
I'm a big fan of dry ribs, so I also remove the membrane. This lets my rubpenatrate better I beleive. I usually rub mine down the night before cooking.
__________________
"You wouldn't know a diamond if you held it in your hand. The things you think are precious I can't understand" STEELY DAN.
JohnL is offline   Reply With Quote
Old 07-07-2008, 05:34 PM   #8
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,049
I always remove the membrane too, so the flavors from the rub and smoke will penetrate from both sides.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 07-10-2008, 04:54 PM   #9
Senior Cook
 
pugger's Avatar
 
Join Date: Jan 2008
Location: Texas
Posts: 248
Question Pics Anyone?

Does anyone have pics illustrating removal?
__________________
pugger is offline   Reply With Quote
Old 07-10-2008, 05:13 PM   #10
Master Chef
 
Join Date: Feb 2008
Location: E. Pa.
Posts: 8,281
Quote:
Originally Posted by pugger View Post
Does anyone have pics illustrating removal?

__________________

__________________
LadyCook61 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:22 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.