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Ribs

 
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ts8181
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Joined: 18 Oct 2011
Posts: 33
Location: Vista,Ca.

PostPosted: Thu Feb 23 12 8:05 am    Post subject: Ribs Reply with quote

I was watching Diners Drive-ins and Dive's and they were in KC and the owner of the restaurant leaves the skin on the back of the ribs because he said it holds in the moisture. Any thoughts on this? Thanks!
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Jarhead
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Joined: 11 Oct 2009
Posts: 7355
Location: Marionville, Home of the White Squirrels, Missouri

PostPosted: Thu Feb 23 12 8:32 am    Post subject: Reply with quote

I prefer to pull it off. It only takes a few seconds.
I think leaving it on would prevent the flavor of the rub and smoke from getting to the meat.
I don't like to bite into a rib and have that "Paper" still attached.
I know some people leave it on and score it.
JM2C & YMMV

TS, I'll holler at you when I get out to San Marcos this summer.
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ts8181
Newbie


Joined: 18 Oct 2011
Posts: 33
Location: Vista,Ca.

PostPosted: Thu Feb 23 12 10:41 am    Post subject: Ribs Reply with quote

Hey Jarhead, yea I agree with you, I never leave the skin on either. Gimme a shout when you get to SM this summer.
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Tonybel
BBQ Fan


Joined: 09 Feb 2012
Posts: 166

PostPosted: Tue Feb 28 12 12:42 pm    Post subject: Reply with quote

I tried both ways. I prefer to remove the membrane. It's taste better. 🍻
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SmokinBlues



Joined: 20 Apr 2013
Posts: 13
Location: Kansas City, MO

PostPosted: Sat Apr 20 13 3:56 am    Post subject: Reply with quote

I think the membrane is rubbery when cooked and don't like it. I've heard the line about it holding in moisture as well and my thoughts are that there are plenty of other ways to make sure you don't dry out your ribs that don't involve ruining (in my opinion) the texture.
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