You've Been Wrong About Rib Membrane This Whole Time
Membrane On vs. Membrane Off, Side by Side
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Introduction
Does the Membrane Really Block Smoke?
What's up BBQ fans! Welcome back to the patio. It's a beautiful sunny day, and today we're settling a debate.
In a recent video, I realized too late that the ribs I bought were already peeled, so I put heavy-duty double foil under them to stand in for the membrane. The comments said that wasn't a real test. Fair enough. Today it's two racks of St. Louis-style ribs, one with the membrane on and one with it off, cooked side by side on the Yoder YS640s.
Competition vs. Backyard
It helps to understand where the "always remove the membrane" rule comes from. Competition barbecue is about edging out the other teams by a single-digit percentage. They inject, layer seasonings and peel the membrane, all to win one perfect bite. If you're competing, you'd do the same.
Backyard barbecue is different. I pulled the membrane for 15 years. Then I noticed that a lot of people who'd worked in big barbecue restaurants weren't bothering, so I stopped a few years ago. I'm not telling you how to do your ribs. I'm sharing what I do to make my own barbecue better, and my goal is to test things so you don't have to.
The Ribs
Two racks of Creekstone Farms St. Louis-style ribs, straight from the package.
Trim: take off the loose meat flaps, which usually just burn, plus any odd bone and the cartilage end. Square it up. Nobody wants to chew cartilage.
Membrane off (one rack only): lift a corner with a knife or spoon, grab it with a paper towel for grip, and pull.
Rub: a liberal coat of Heath Riles competition rub from All Things BBQ (use code: RUMANDCOOK11 to save 11%) on both racks.
People also say rub can't get through the membrane. The back of a rack is mostly bone, with only small gaps of meat, so I've never understood that one. Now we have a true apples-to-apples comparison.
The Cook
I fired up the Yoder with Bear Mountain Oak pellets and started low to get plenty of smoke in.
2 hours at 200°F. At this temperature, the Yoder with good pellets puts out steady blue smoke for the whole stretch.
1 hour at 250°F. You still get smoke here, just less.
About 1 hour 45 minutes at 275°F until done. That's about as high as you can go and still get some smoke flavor. Past that, the fire burns too clean.
Around the 1½-hour mark, the racks looked dry, which means the rub had tacked up nicely. From there I spritzed about every 45 minutes with 50/50 water and apple cider vinegar from my sprayer. Just a little moisture. You're not trying to make them swim.
The key to leaving the membrane on is heat. Cook them at 225°F and the membrane can come out chewy. Push the temperature up and it crisps and disappears. On the Yoder, the air moving from the firebox across to the stack also helps dry the membrane out.
Are They Done?
Total cook was 4 hours 45 minutes. Pick the rack up about three or four inches from the center. When it bends and the surface starts to crack, they're done. Both racks read about 202°F. I usually finish ribs somewhere between 195 and 204°F.
As they sweat, some seasoning can run down the ribs. For a picture-perfect rack, sprinkle on a little more rub and give it a light mist of water so it blends in.
Rest them 15 to 20 minutes before slicing.
The Verdict
I cut both racks in the middle, away from a small shiner on the peeled rack.
Smoke ring: a nice, thick ring on both. Membrane on or off, they were really close.
Texture: some people say the membrane is chewy or hard to bite through. At this temperature, you don't even know it's there.
Flavor: a good amount of smoke on both, and no sauce, so nothing clouded the taste. I couldn't tell a difference. Not in the slightest.
With the foil test, I thought I could taste maybe a 5 to 8% difference. With the actual membrane, nothing. The smoke rings are very similar and the taste is identical. The idea that the membrane blocks smoke is a myth, kind of like the old rule about only flipping a steak once.
Final Thoughts
You do you. If you're chasing one perfect competition bite, peel it. In the backyard, leave the membrane on, cook at 250 to 275°F so it crisps up, and save yourself the step. Try it for yourself, and if a whole bunch of you prove me wrong, maybe I'm wrong. These are backyard taste buds, not competition judge taste buds, and to me these were delicious. Dog approved and Jake approved.
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Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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