How to Tell If the Membrane Is Still on Ribs
When cooking ribs, you want the meat to become fall-off-the-bone tender. However, this can make it hard to tell if the membrane was properly removed before cooking. The thin collagen layer on the bone side of the rack acts as a barrier, preventing rubs and smoke from penetrating into the meat. This article looks at techniques to check if the membrane was left on ribs after cooking.
Why Remove The Membrane?
The membrane on ribs needs to be removed because:
- It shrinks during cooking, causing meat to curl and pull away from the bone.
- film has a tough, chewy texture that ruins tenderness.
- Spices and smoke flavors can’t permeate through the membrane layer.
- Overall rib texture and bite is inferior with membrane intact.
Proper film removal results in more tender, flavorful ribs with clean bone bites.
Visual Inspection
Once cooked, a few visual signs can indicate if the film was left on:
- Meat retracted and curled along bones
- Greyish membrane visible at bone ends
- Bone ends are “wet” looking from film
- Ribs don’t have nice rectangular shape
- Bones slide out completely clean
Observing bone ends and meat structure provides good membrane removal clues.
Touch Test
The most definitive test is feeling the ribs:
- Feel along underside of bones for texture. film is slippery and slightly slimy.
- Compare to meat side which should feel dry and coarse.
- Press meats into bones. Meat should adhere to bones if film removed.
- Grab an end bone and wiggle. It shouldn’t twist or spin if film was removed.
- Slide a knife under meat at bones. Membrane lets knife slip under while good adhesion resists.
Getting hands-on with the ribs makes it easy to detect if the film remains.
Try The Bite Test
The true test is the eating experience:
- Take a sample bite next to a bone. film is rubbery and unpleasant.
- Well removed membrane has ribs cleanly bite from bone with no resistance.
- Smoke flavor and spice is pronounced without membrane barrier.
- Ribs have good “tack” and adhesion to the bone when properly removed.
Tasting the ribs directly resolves any doubt about film removal.
What To Do If Membrane Wasn’t Removed
If testing determines the membrane is still present:
- Membrane can still be scraped off after cooking when moist and softened. Use a knife or rag.
- Completed ribs can be placed back on grill briefly to loosen film for removal.
- Cook ribs low and slow next time to naturally soften membrane for easy removal after cooking.
- For next attempt, use butcher paper method to help film lift off while cooking.
It’s still possible to salvage ribs if you catch membrane issues in time after cooking.
Preventing Membrane Problems
To avoid membrane complications:
- Carefully slide knife or fingers under membrane edge to lift it off raw ribs.
- Use paper towel to grip when peeling.
- Go slow and make sure no remnants stay behind.
- Apply rub directly on ribs once film removed to season meat, not membrane.
- Consider asking your butcher to remove film for you.
Proper membrane removal technique prevents issues from arising later after cooking.
Key Takeaways On Detecting Ribs Membrane
- Visual cues like bone appearance signal potential membrane.
- Feel bones and meat texture for slippery film.
- Bite test provides definite membrane confirmation through taste.
- Fixable by scraping off film after cooking if caught in time.
- Prevent issues by carefully removing all membrane before cooking.
Following the methods here will make it easy to identify if ribs still have that pesky membrane intact after cooking, and ensure you don’t make that mistake again!
Follow us!!
