"Matthew L. Martin" wrote:

Duwop wrote:
Tinman wrote:

You're a ****ing moron. Really.


Matthew, I'd bet his proof of this is that you are talking to him. He knows
anyone trying to engage him in conversation must be an idiot because he's
such an ass. That's some self awareness he's got.

I tend to agree. I wonder how much longer he can provide amusement. So
far he's been as much fun as CL. I'm not sure which of the two would win
the EYE-QUEUE race, though.

I'm sorry I just noticed the little spot you left on my trousers.

BTW Since opinions are like assholes maybe this should be your new
signature line Matt:

"I'm a contractor. If you want an asshole, I'll sell you one.
Which one do you want?"

-CAL

"Matthew L. Martin" wrote:

Duwop wrote:
Tinman wrote:

You're a ****ing moron. Really.


Matthew, I'd bet his proof of this is that you are talking to him. He knows
anyone trying to engage him in conversation must be an idiot because he's
such an ass. That's some self awareness he's got.

I tend to agree. I wonder how much longer he can provide amusement. So
far he's been as much fun as CL. I'm not sure which of the two would win
the EYE-QUEUE race, though.

I'm sorry I just noticed the little spot you left on my trousers.

BTW Since opinions are like assholes maybe this should be your new
signature line Matt:

"I'm a contractor. If you want an asshole, I'll sell you one.
Which one do you want?"

-CAL

Duwop wrote:
"Dana H. Myers" wrote in message
...
Johnny wrote:
Do y'all pull the membrane off the inside of the ribs before
smoking?

Yup. I use a butter knife at the small end of the rack
to get started and a paper towel to get a good grip.
Baby backs and spares both get the treatment.

Dana

Why? Have you done it both ways? Is there a difference? I thought it
was one of those BBQ competition things to make it easier for the
judges to eat.

D
--


I tend to agree with this. I don't pull the membrane off, I cook the
ribs directly over the fire, bone (and membrane) down and the membrane
seems to burn off or dissolve. It's rarely there, and if it is still
there, I treat it like a crispy piece of chicken skin. Meaning that I
eat it.

BOB

Duwop wrote:
"Dana H. Myers" wrote in message
...
Johnny wrote:
Do y'all pull the membrane off the inside of the ribs before
smoking?

Yup. I use a butter knife at the small end of the rack
to get started and a paper towel to get a good grip.
Baby backs and spares both get the treatment.

Dana

Why? Have you done it both ways? Is there a difference? I thought it
was one of those BBQ competition things to make it easier for the
judges to eat.

D
--


I tend to agree with this. I don't pull the membrane off, I cook the
ribs directly over the fire, bone (and membrane) down and the membrane
seems to burn off or dissolve. It's rarely there, and if it is still
there, I treat it like a crispy piece of chicken skin. Meaning that I
eat it.

BOB

"BOB" wrote in message
...
Duwop wrote:
"Dana H. Myers" wrote in message
...
Johnny wrote:
Do y'all pull the membrane off the inside of the ribs before
smoking?

Yup. I use a butter knife at the small end of the rack
to get started and a paper towel to get a good grip.
Baby backs and spares both get the treatment.

Dana

Why? Have you done it both ways? Is there a difference? I thought it
was one of those BBQ competition things to make it easier for the
judges to eat.

D
--


I tend to agree with this. I don't pull the membrane off, I cook the ribs
directly over the fire, bone (and membrane) down and the membrane seems to
burn off or dissolve. It's rarely there, and if it is still there, I
treat it like a crispy piece of chicken skin. Meaning that I eat it.

BOB


IAWTP. To me it's extra work taking the membrane off when it crisps up and
falls off upon cooking.

Jack

Jack Schidt® wrote:


IAWTP. To me it's extra work taking the membrane off when it crisps up and
falls off upon cooking.


I will spend no more than 30 seconds per slab attempting to remove the
membrane. If it comes off easily, off it comes. Otherwise I don't lose
any sleep over it.

Matthew

--
Thermodynamics and/or Golf for dummies: There is a game
You can't win
You can't break even
You can't get out of the game

On 30-Mar-2005, "Matthew L. Martin" wrote:

Jack Schidt® wrote:


IAWTP. To me it's extra work taking the membrane off when it crisps up
and
falls off upon cooking.


I will spend no more than 30 seconds per slab attempting to remove the
membrane. If it comes off easily, off it comes. Otherwise I don't lose
any sleep over it.

Matthew


I've tried a few times to get the membrane off and have never succeeded.
I've never been able to pull it loose. I've even gone so far as to employ a
pair of pliers to hang on to it. Finally, I said F$%^ it. Once cooked, the
ribs never last long enough to even discuss it.

Brick (Keep the shiny side up)

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"Brick" wrote in message
...

On 30-Mar-2005, "Matthew L. Martin" wrote:

Jack Schidt® wrote:


IAWTP. To me it's extra work taking the membrane off when it crisps up
and
falls off upon cooking.


I will spend no more than 30 seconds per slab attempting to remove the
membrane. If it comes off easily, off it comes. Otherwise I don't lose
any sleep over it.

Matthew


I've tried a few times to get the membrane off and have never succeeded.
I've never been able to pull it loose. I've even gone so far as to employ
a
pair of pliers to hang on to it. Finally, I said F$%^ it. Once cooked, the
ribs never last long enough to even discuss it.


I don't get it at all, and maybe somebody could 'splain it, but I've never
seen anyone pull the membrane off a rack of ribs before cooking them, other
than some city boys trying to be scientists.

Jack

Jack Schidt® wrote:


I don't get it at all, and maybe somebody could 'splain it, but I've never
seen anyone pull the membrane off a rack of ribs before cooking them, other
than some city boys trying to be scientists.


The only thing I can figure is that the fat will render out of the ribs
more quickly if the membrane isn't there to contain it. While I apply
rub to the inside of the ribs, I really don't expect it to do much to
the flavor with or without a membrane

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

Brick wrote:

I've tried a few times to get the membrane off and have never succeeded.
I've never been able to pull it loose. I've even gone so far as to employ a
pair of pliers to hang on to it. Finally, I said F$%^ it. Once cooked, the
ribs never last long enough to even discuss it.


I use a section of dry paper towel to help hold onto the membrane once I
get a corner of it loose. If you can get enough peeled up and get more
paper towel around it, it peels off like taking a bumber sticker off a car.

--
Matthew

I'm a contractor. If you want an opinion, I'll sell you one.
Which one do you want?

Matthew L. Martin wrote:

Brick wrote:


I've tried a few times to get the membrane off and have never succeeded.
I've never been able to pull it loose. I've even gone so far as to
employ a
pair of pliers to hang on to it. Finally, I said F$%^ it. Once cooked,
the
ribs never last long enough to even discuss it.


I use a section of dry paper towel to help hold onto the membrane once I
get a corner of it loose. If you can get enough peeled up and get more
paper towel around it, it peels off like taking a bumber sticker off a car.

I take a sharp knife into the middle of the rack and loosen the mem.
enough to get one or two fingers into a "pocket" under the mem. Then
it's just a simple matter of pulling it upward and working your fingers
under. Kind of like putting a pocket between a turkey skin and the meat
to stuff herbs, etc...

--
Steve

Bubbabob wrote:
"Tinman" wrote:


On noooo! Anything but that. I don't know how in the hell I'll be
able to live with myself from now on after that crushing blow.




I would guess that about 2/3 of the group has already plonked you. I'm
joining them. You're a waste of phosphors and of the air you breathe.

Kill-files are for the weak. But if it makes ya' feel like yer
accomplishing something, or it makes it easier for ya' to wade through
the thousands of posts flying through this NG each day, go for it.

Kill-files are for the weak.

By the same logic, turning off the TV is for the weak, which makes no sense
at all. My logic, as well as most others on this group, is to filter out
useless noise and try to keep the signal. IOW, some people just aren't worth
hearing.

membrane...I like to think removing it lets more fat out and smoke in.
But, I sure liked ribs even before I know it could be removed.

-John O

John O wrote:
Kill-files are for the weak.

By the same logic, turning off the TV is for the weak,

Fair enough.


My logic, as well as most others on this group,

I would like to think that not everyone--even here--runs for the
kill-filter at the drop of a hat.


is to
filter out useless noise and try to keep the signal. IOW, some people
just aren't worth hearing.


But it's really not all that hard to just ignore posts you don't care
about. I have participated in groups with more activity than this one,
and never had a problem simply skipping over posts I didn't want to
read.


membrane...I like to think removing it lets more fat out and
smoke in. But, I sure liked ribs even before I know it could be
removed.

There you go.

In the end this thread turned out very informative (at least to me).
It's not due to any help from me, but at least it branched out from my
ranting. That's gotta count for something.

"Matthew L. Martin" wrote in message
...
Jack Schidt® wrote:


I don't get it at all, and maybe somebody could 'splain it, but I've
never
seen anyone pull the membrane off a rack of ribs before cooking them,
other
than some city boys trying to be scientists.


The only thing I can figure is that the fat will render out of the ribs
more quickly if the membrane isn't there to contain it. While I apply
rub to the inside of the ribs, I really don't expect it to do much to
the flavor with or without a membrane


Ah, ok, since the only part that's ever too fatty for my taste is the fat
attached to the bottom flap I won't bother then. The main meat's never been
overly fatty in my experience.
I remain of the opinion that this is a Q contest thing that's escaped the
madhouse and infected the general public. bg

Dale
--