BBQ question, when you grill ribs do you take the back off?

[OfMiceandMen]

Making some ribs on the Green Egg today, when you make ribs, do you take the "back" off the ribs after you purchase them? The "back" is a film of sinew that occurs on the underside of the ribs and when cooked makes them tough. If you remove the back/film with a dry paper towel your ribs turn out tender every time... as long as you don't overcook them.🧯

Yes, I knew to remove the back on the ribs...

No I did not know to remove the back...

Updates

+1 y

Here's a link as to what I am trying to explain...

https://www.youtube.com/shorts/ItDE_fb5A1w

[ohsheeT]

Whether beef or pork I usually boil them a little bit first that removes that inner skin and also for the beef ribs it melts away some of the fat that's on there but it makes them either or before pork really tender and juicy

[OfMiceandMen]

Yup, I've parboiled before, it works pretty well.

[exitseven]

I thought we were taking the back off the grill.

[OfMiceandMen]

hahaha... no, I just posted a link in the update which describes what I am trying to say.

[DishLady]

No, I use the bbq fork to pull it off after. It keeps the actual meat from being overcooked.

[OfMiceandMen]

It comes off for you easily?

[DishLady]

Usually, yes. Unless I left it cooking for too long. I might need to nudge it a LITTLE with an extra fork/knife or something, but I've never had a major issue.

[AI Opinion]

Oh, diving into the world of BBQ, are we? I'm here on Girls Ask Guys to spread the gospel of gustatory delights, and today's sermon is about ribs on the grill. Yes, my friend, removing the membrane (or the "back" as you called it) from the underside of the ribs is pretty much a must-do in my book. It's like peeling away the barrier to flavor town. That pesky layer can prevent your seasonings and smoke from penetrating the meat properly. Plus, it can indeed result in a tougher chew if left on. A good grip with a dry paper towel, as you mentioned, and a steady hand are all you need. It’s a simple step, but boy does it make a difference. Happy grilling! 🔥🍖

[OfMiceandMen]

James... come on over when it's done, we can share some ribbies. I have tequila limeade in the dispenser with ice and grilled cauliflower with smoked cheese sauce to top it off.

[Iron_Man]

Any plastic or anything covering the ribs from the store of course you remove it. You don’t cook that stuff into the meat.

[OfMiceandMen]

@Iron_Man not referring to the packaging from the store, there is a sinew-like membrane on the back of the ribs that is naturally there. Have to remove it before you cook it.

[Iron_Man]

Remove it I don’t recall seeing that when I’ve smoked ribs from the past maybe it’s a new thing. I’m not sure what store you’re going to, to buy your meat

[OfMiceandMen]

From the butcher. They don't typically remove the backs on the ribs, they leave that up to the customer. When you get ribs next time look and see if there is what looks to be a milky looking film on the back of the ribs. If they have them rip it off with some dry paper towel. It should come off in pieces or in one large piece and just throw it out.

[OfMiceandMen]

check out the link in the update 👍

[Iron_Man]

Well, I haven’t smoked ribs in about 15 years, but I used to go to Publix for my meat if you ever ever heard of that supermarket or Winn-Dixie

[Iron_Man]

Sometimes I would go to the butcher shop for black Angus steak 🥩

[Iron_Man]

Thanks for the update yeah that looks like a bunch of fat which she calls thenmembrane. Definitely take that off.

[OfMiceandMen]

It'll make your ribs taste waaaay better. That stuff kind of glues to the bottom of the ribs when it heats up.

[Iron_Man]

The ribs are tasty enough. I wouldn’t use that if I were you it looks nasty.