Removing the membrane from the ribs is one of the best ways to ensure your BBQ pork ribs are as tender and perfectly smoked as possible. This meat prep guide will show you why YOU should remove it and how to do it. Here’s everything you need to know about rib skin removal.
BBQ ribs are one of my favorite dishes. Whether you’re grilling them or smoking them, there’s nothing more satisfying than presenting a nice rib at a cookout or tailgate.
Preparation is key to grilling, and one of the most important things you can do when trimming your ribeye is removing the membrane.
Give it a try: Learn how to cook ribs on a charcoal grill
This layer of fat is at the bottom of the grill. While not harmful in any way, it can become rubbery when cooked, causing meat to become tough and sometimes even inedible. If you’ve experienced it momentarily when eating smoked pork ribs, beef tenderloin
The good news is that it’s not difficult and anyone can do it.
In today’s guide, I’ll show you exactly how to remove rib skin in 3 easy steps.
What is the membrane in the ribs?
The membrane is found on most pork and beef ribs from the butcher and is really easy to spot. It’s the silver or white layer of skin that sits at the bottom of the frame( source ).
This is sometimes referred to as silverskin( source ) and is found quite commonly in many cuts of meat, particularly pork, lamb, and beef.
There is nothing abnormal about this, as it is the protective layer that covers some of the animal’s organs.
Why do we have to remove it?
While perfectly safe and not harmful to eat, this layer of silvery skin can taste unpleasant and very chewy when cooked. It’s made of elastin, which doesn’t break down during cooking, so it can make your smoked pork ribs really gummy. Let’s get rid of that.
Another reason it’s important to discard it is so SHE can get the most out of marinades and barbecue marinades to infuse the meat with flavors, and then smoke it with flavored wood for some nice flavors. Leaving the membrane in place creates an effective barrier, allowing for better smoke penetration when removed.
These stages of meat preparation help to tenderize pork and give it that iconic boneless texture we’re all looking for.
So sick the membrane off the ribs
Here’s a short video showing how to remove this sheet from the back of the ribs. Pay close attention to how to grab the skin before tearing it off. The first part is always the hardest!
This method also applies to St. Louis, leftover, and babyback ribs, as well as other meats such as beef ribs, smoked lamb ribs, and wild boar.
You’ll need a dull knife to work on the ribs. Do not use anything sharp as it will easily pierce or WILL cut the skin, making removal much more difficult.
You’ll also need a paper towel so you have a good grip on the skin. The sheet can be quite slippery, so it’s important to have something dry to grab a firm hold of.
What do you need
- A blunt table knife
- Paper towels
- Disposable plastic gloves(optional)
Step 1 – Start at the end
Find where the membrane or silver skin begins on one end of the shelf. You use a dull knife(or a spoon if you prefer) to slide it under the skin and gently separate it from the bone.
Step 2 – Shopping
Slowly start pulling it out until two fingers pass underneath. Then use your hands to pull it. Free yourself to be as gentle as possible so you don’t risk breaking or cutting the skin.
Step 3: Tear off the skin
Slowly remove the skin with a paper towel to buy, being careful to keep it intact. If it breaks don’t worry, just use the paper towel to remove as many pieces of membrane as possible.
By tips
- Use thawed ribs for best results.
- Paper towels make everything so much easier. You may find that you can remove the skin without paper, but it’s always handy to have something nearby in case you can’t find the support you need.
- Aim for the area between each bone. This should give you the best chance of getting a good grip.
- Remove excess fat with a knife to leave a clean ribeye.
What if I can’t remove the membrane?
Don’t worry if you’re running out of time and find the whole removal process just too difficult. Many ribs are shipped with the membrane previously removed.
Even cooking ribs is absolutely fine with this tray. Some people even prefer the taste of ribs without giving up. The skin is permeable, meaning the juices and spices from the ribs can still pass through it and infuse the ribs with flavor.
What happens if you don’t remove the membrane from the ribs?
I know this seems like a pretty heavy process, so you may be wondering what the point of going through it is.
The membrane is a tough layer of elastin that, unlike fat, doesn’t crumble or fall apart even when grilled. This means your freshly smoked ribs can be very tough and even uncomfortable to eat.
This might be a matter of personal taste though, and I know plenty of people who don’t mind(or even like) that layer of silvery skin. So if you run out of time or the rib membrane doesn’t come off, it’s not the end of the world.
That said, it’s an acquired taste, so I’d recommend skipping it if you’re grilling ribs for the first time.
Can I remove it after cooking?
There’s some disagreement here, but in my opinion it’s important to remove the silver skin before grilling or smoking. This is because it can effectively act as a barrier over the meat, preventing the flavors of the marinade from reaching it.
Likewise, when you smoke or grill, you don’t get the full effect of the cooking because the smoke and flavors aren’t able to penetrate the meat as much as they should.
Why do some people leave the membrane on?
For every person like me who says you should take your skin off, there seems to be someone who prefers to put it on.
Many like to cook beef with the membrane because it can cook and slightly crisp the meat. In my experience, that doesn’t really happen with pork, but others may disagree. Another reason is that it can help hold the ribs together while cooking, which may allow you to better aim for an off-the-bone consistency.
I’ve seen some people claim that it can preserve the juices because it helps prevent them from evaporating, especially while smoking. Whether that’s true or not, I want my grilled spices, vinegar, and smoke to be able to seep into the rib meat unhindered.
A test to see which side of the division it falls on would be to simply cut the rib lattice in half before cooking and then remove the top layer from one and leave it on the other. Then proceed to cook them side by side. It gives you a chance to compare them fairly and see which you prefer.
What is your best technique for removing the membrane from the ribs? Would you rather have it on or off? Do you have a favorite barbecue ribs recipe?
Writer & content creator. BBQ fanatic!
