DOES REMOVING MEMBRANE MATTER? | WE TESTED 3 MEMBRANE METHODS! | Fatty's Feasts

[@FattysFeasts]

What do you typically do with your rib membranes? What do you like about your method? Let me know below!

[@Ric11111]

I always remove it. The most I have ever done is probably 8 racks at a time. If I ever do 30 or 40, I think you have convinced me to score it. I need to buy a few more pits to do 30 or 40 though

[@JeffpRRR666]

I remove them and feed them to my dogs who are hovering over me anyways!! I feel that the membrane blocks the smoke from getting to the meat.

[@FattysFeasts]

​@@JeffpRRR666 If only I had dogs! 😂😂

[@AV8R_1]

8:55 The cat is looking at you like, "Dude!!! You're blowing my cover!"

[@FattysFeasts]

Dude was literally trying to rip a chipmunk out of the ground while I was filming 😂

[@gloriasanders6589]

The cat all up on the sink , No thank u!!

[@FattysFeasts]

What’s wrong with that? I even let him lick the ribs before I put them on. Adds flavor!

[@RoyChavezSer]

Speaking of cat...I have been using catfish skinner pliers for the last 25 years. We can "skin" 20-25 racks in a few minutes. Friendly tip from the Yucatán Península. Cheers

[@winstonmcgill6667]

For backyard I definitely take the membrane off. Takes a whole 60 seconds or so

[@FattysFeasts]

@@RoyChavezSer That's awesome! I'll have to check those out!

[@Michael-jk6nv]

Great video man - found your channel last month. Thanks from Atlanta!

[@FattysFeasts]

Thank you! Glad to have you as part of the fam! Not sure if you frequent the airport much down there, but I fly there for connections pretty frequently, so if you happen to see me, be sure to say hey!

[@tennisguru18]

Josh, great experiment!

[@FattysFeasts]

Glad you liked it!

[@ChristineBoase]

I'm really new 2 outside grilling...love ur videos...& here's a Beer 2U !!!

[@FattysFeasts]

I'll drink to that! Thank you!!

[@GregRocheleau]

Nice video Josh. I just liked and subscribed.

[@FattysFeasts]

Awesome! Thank you!

[@ZenoxSC]

Great video 👍🏼 thanks for experimenting for us

[@FattysFeasts]

Always a pleasure! Glad you enjoyed it!

[@Allyby58]

Beer and BBQ get's my vote, Hi, new sub from Scotland. 👍

[@FattysFeasts]

Hell yeah!! Thank you!

[@CoolJay77]

Great experiment Josh. I think the membrane is more noticeable when cooked low and slow, for example at 225 °F throughout the cooking time. I tend to remove what comes out in one attempt, then score. When I'm eating out, I rarely notice the membrane is even present, just like you've mentioned. Some state that the the layer of fat under the membrane, when the membrane is left on, creates a more juicy eating experience. Then again, there is plenty of fat in pork ribs, throughout.

[@FattysFeasts]

I definitely agree. You really gotta crisp it up if you’re leaving it on. That’s why I like raising the temps when I do. I’ve heard the fat concept too, but then again, we noticed the ones without or scored seemed more moist. So kind of weird. But who knows 😃

[@tuner066]

I just usually leave the membrane on. I never notice it when im thru cooking them.

[@tuner066]

You should try Bella on both the smoker and the flat top griddle.

[@FattysFeasts]

Sorry...What is bella? Never heard of it.

[@tuner066]

@@FattysFeasts sorry I meant Paella

[@FattysFeasts]

@@tuner066 OHH got it. I'll add it to my list!

[@siegfriedderheld7806]

I haven’t tried SL ribs, just baby backs. Somehow, I can’t find the membranes on the BBs. I doubt Costco has it removed. I’ll try the SL ribs on the next smoke. Thanks Josh for a great video! I’ll dedicate my next beer to you! Mike

[@FattysFeasts]

Well I'm smoking now and I will have one for you as well!! Definitely do St Louis next time. It's the only kind I smoke. More meat and bang for your buck!

[@pacman_17]

This video was well thought out and produced. I like the blind taste test at the end. But I kind of knew the results even before watching the video. I always remove the membrane from pork and beef ribs. It helps the fat melt off around the ribs. I think you get better pullback, bone separation, and seasoning penetration with the membrane off. But that's my preference. Some like a crispy membrane texture. Appreciate the video.

[@FattysFeasts]

Glad you enjoyed it! I've always heard taking them off beef ribs will cause them to fall apart, but I don't know if that's actually 100% true. I'm not a fan of crispy membrane, unless it's scored and I don't have to pull it off.

[@Jon_Mcc]

I’ve tried scoring, I think I prefer removing. On a pellet grill I feel like I get more radiant heat from the bottom , so scoring does well, but removal allows more flavor penetration

[@FattysFeasts]

I definitely agree!

[@Lykapodium]

It kinda makes sense to remove the fell for smoke penetration. I get it though.

[@FattysFeasts]

Absolutely!

[@peted31bgn]

I usually fight with the membrane just because I think that they overall taste better. But I'm not running a restaurant. So I can spend 10 -15 min fighting to get it off.

[@FattysFeasts]

Hahaha glad to know I'm not the only one that struggles!

[@johnruplinger2449]

I just always remove the membrane. I think its easy and fun to do, use the spoon method and grab with a paper towel and its easy off

[@FattysFeasts]

Ahh I should have mentioned the spoon!

[@RedPede]

Lol. I'm a drunk that likes bbq that happens to own a resturant. 😎

[@FattysFeasts]

The best of all worlds! 😂

[@dennisschickling2249]

Nice Information 👍. #STAYSAFE #PHILLYPHILLY 🇺🇸

[@FattysFeasts]

Thank you!

[@chriswilliams793]

Make a 20 pound turkey

[@FattysFeasts]

That sounds like an epic thanksgiving episode! I'll add it to my list!

[@df2dot]

Membrane is the tastiest part of the rib CMM. Crisp it up and give it a try

[@FattysFeasts]

That's pretty much what we did here

[@joelewandowski8232]

Regardless ill bet they're all tasty.

[@FattysFeasts]

The difference was noticeable, but you would be correct! Would eat any of these ribs any day!