Membrane Experiment \\ Ribs on my Gravity Fed Smoker

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Instagram: / madscientistbbq

[@elHobo]

it takes 5 seconds to take off a membrane on the perfect pull, thirty seconds on the crappy ones. I can't agree with the video. Do work son

[@doylebbq4329]

Agreed, not that hard at all and never takes me much time at all. Occasionally I'll get a stubborn one

[@MadScientistBBQ]

It’s quite possible that I’m just bad at it. It probably takes me an hour or so to remove the membranes and prep 40 racks

[@usmcfrommt9790]

Mad Scientist BBQ LOL I see what you did there........👊🏼

[@daveevans7438]

Mad scientist BBQ... Lol. Good one!!!

[@SimplisticsBBQ]

Mad Scientist BBQ an hour? I can do it in 58 minutes, just sayin. Lol great video man

[@xumiao2010]

As a Chinese we eat lots of ribs(pork) in our diet and my family always leave the membrane on because rib is what we believe a cut that needs long cooking time. And if you simmer it in stock for hours (what we do at home) then you won't find the membrane while eating. It become a part of the meat and in my opinion it helps to hold the shape because we like to cook it until super tender. And personally when I first meet western cooking (I am majored in Hospitality management R&B) I was shocked people trim off quite amount of meat only because there were membrane stacked on the surface. Chinese mama won't give a shit to that tiny tissue and they just throw the meat in pot and cast a magic on it. Then volia you have the best rib in the world in my opinion.

[@brandensoutdoorb-channel8084]

Ow see hai gwoot the best

[@Texas2.5]

Never even thought of scoring. Very helpful idea. Thank you!

[@Upsideround]

salting separately changes my whole bbq game up. thanks.

[@tubehound69]

One thing I like about BBQ is that it is different every time. Usually it's pretty similar, but there is always something different with each rack of ribs, brisket, pork butt. I think we get too hung up on trying to say which is better. Sometimes neither is better. It's just different.

[@Mithrandir4444]

Great job, one more time you brought a topic up, which is/was on my mind checking out if there is a difference and if so, what it could be about. Thanks and thumb up

[@mcwolf1969]

Excellent video and experiment. I learned a lot...wish yah did more. Thanks!

[@whippy107]

You are quickly becoming my favorite BBQ channel. I like your experiments and the way you use shortcuts that make sense and don't skip the steps that DO matter. You are very well spoken and your videos are well produced. Thank you for sharing your time and knowledge with us. I'm extremely jealous of the view you enjoy, though.....desert mountains and an airport.....I want to retire and buy your property. lol

[@madmoneymike5]

Totally agree on all counts!

[@networkn]

Just thought I'd comment to let you know I enjoyed this video. You are easy to understand and your presentation is very good too. Keep up the good work.

[@lx2nv]

Interesting results! Either way, I love a good rib

[@ForgivenSea]

I had some ribs at the Nugget Rib Cook-Off with the membrane on. I don't remember which team it was, but when they finished the ribs on the grill, they got a nice crispy texture on the membrane. It helped make a delicious rib even better.

[@BBQJOE]

Awesome comparison vid Jeremy.. Love the background in your videos too. You need a drone out there to get some footage lol. The ribs looked great..!

[@dblosevn]

Jeremy I am with 100% on this experiment. One thing about the .membrane I feel is that it prevents the seasoning to penetrate the rib in that section that it covers. If I don't have a big cook I take them off.

[@guidodelgrossogdg]

Nice ribs man! I always take the membrane off but now i'm going to try with membrane. Greetings from the Netherlands! Love your YT channel!

[@prototypeeight9503]

Membrane has always been simple to remove for me, except maybe my very first time. I don't get shiner bones... I just remove it and no worries.

[@Kauthor1]

Thanks Mad Scientist I been waiting for a video from you like this. Good video

[@MadScientistBBQ]

Kauthor1 👍🏻

[@chrismiller1351]

Definitely going to try the salting separately method next time I cook as my own personal experiment. I only make rubs, I don't buy them so I usually taste for salt/flavor balance. As far as membrane goes I usually only cook 2-3 racks for the family (okay mostly for me), so i remove the membranes. However, I just got back from Tennessee and all the great Memphis BBQ places I went to in Memphis leave them on. So good enough for Memphis, good enough for me I say.

[@roddydoddy7082]

Great job... I started taking it off when I started watching competition BBQ. I think I'm going back to leaveing it on

[@kennethsmithey6723]

My grandmother would always boil ribs and then bake them in the oven. They were always tender and delicious.

[@OverseerKevin]

I've found that scouring the membrane does give the best results in the smoker. Baking and grilling, maybe not as much a difference. But for smoking, scoring the membrane is my preferred technique.

[@gregfoster6916]

It may be because I cook baby backs, but removing membrane takes like 5 seconds 95% of time. On the occasion it will not come off I try to score. I have found skipping or scoring results in horribly tough chewy ribs. I have tried and it sucks. My family’s favorite bbq of mine is ribs, so I cook more ribs than anything. We do like really really tender ribs. I do follow a basic 3/2/1, but I would never recommend leaving on or scoring, but this is my experience. I do enjoy your videos. And it may be the cut of ribs makes a difference. Keeps experimenting

[@travishoover636]

Greg. I believe you are right on the type of ribs. Baby backs are much leaner and get over cooked a lot easier.

[@Steve007362436]

I'd like to hear more about the smoker. Looks like it would hold consistent temps.

[@RandallDelling]

I have been scoring the membrane for 30 years. I find it cooks down and actually tastes good at the end. That may gross some out, but I like it.

[@poormofo1]

Your going to have all these bbq guys on KZbin now scoring the membrane lol

[@christianm.braithwaite2780]

I wonder how much of this result is just due to the fact that these are different racks of ribs, with different fat content, etc.. Seems like you'd have to try this dozens of times to properly establish correlation. Good excuse to make ribs more often!

[@MadScientistBBQ]

Christian M. Braithwaite Agreed

[@Ken-rq3yl]

@@MadScientistBBQ I like your thinking!!!!

[@aloharandomvlogs9787]

i believe the reason for the scored ribs to be more flavorful is that it sat directly in-line with the heat source. exactly how the heat came straight up from the bottom is giving it more direct heat. in-line with the stack or vent on top. there is no heat dissipation to be equally distributed. the other 2 racks of ribs were getting the deflection aspect of the heat. therefor not being cooked evenly. still looked good none the less. good job on the experiment.

[@Mr5thWave]

Very interesting. And, blackberry pie for sure!

[@lexwaldez]

Gotta agree with commenters. You HAVE to remove the membrane to get the rub in, get the flavor in, etc. If you have trouble, just ask your butcher to do it; they'll happily pull it off for you. Don't you LOVE the Thermoworks stuff? Super high quality AND super easy to use. I threw my old thermo's away and just bought more Thermoworks. One for each grill, one for the kitchen... MUCH love. They get used all the time.

[@MrRamyourcar]

Very interesting. Love the video

[@40russia]

Man. Your videos are so great. Interesting and informative. I take the membrane off. BBQ joints usually don't like Franklin because of time and the volume they do. I don't think anyone complains so there's that.

[@brad4527]

Thank you! I'm going to score my ribs next smoke now

[@boysrback5690]

Agree whole heartedly with the salt sometimes you can save with sauce or honey to even out if over salted. Pork butts,brisket very forgiving with salt.

[@franciscorodriguez6166]

Wow great video man great work very good info now im hungry. Dam!!!!!

[@MadMike78]

I plan on trying the scoring method.

[@davidrussell631]

Three different membrane treatments, but three different slabs. Nine slabs of ribs, three done each way would’ve revealed a clear winner. They sure had a pretty color to them, and while I definitely prefer the membrane off, may have to try scoring sometime.

[@robertmitchum88]

Learned something new have to try scoring instead of removing membrane which I've always done now I'm going to try scoring never really used that much of seasoning I'm up for anything everyday comes to slow smoking food and getting it right very nice job keep up the great video

[@MadScientistBBQ]

Thanks man

[@enigma9789]

Same, i hate removing it, but always do. I will be scoring my next one and trying it out.

[@DewanFrazier]

I leave the membrane on, I score it and poke holes between bones. I think it crisp up and is pretty tastee!

[@jordanhansen4117]

For convenience sake i usually do my ribs in the over wrapped the whole time membrane on and I would never notice if it was there because the ribs are fall off th bone and the membrane has cooked long enough it has rendered. I find it helps keep in moisture. When I start amoking them this summer once the ridiculous amount of snow melts and I can get to my grills again I'll do a similar experiment to see how the membrane behaves on the smoker

[@yogibear5809]

You put very good information on your video. Your smoker you might need a ash pan in the bottom. Something like a bbq guru will keep the temperature steady temp & able to monitor pit, food temperature when being away from it, no need to babysit it and keep the pit temperature consistent all night while you sleep

[@clworthington91]

i like that you had some cocktails prior to filming the taste \

[@jasonmiller5716]

I have another thing for you to try. Called The Grandma trick. Soak your ribs in buttermilk after u trim overnight. I usually add a little Tabasco sauce in my milk when soaking. Ur preference. Then season how u normally do. And cook how u normally cook. Enjoy. I do this with steak too. Works amazing.

[@josiahcriswell5585]

Looks great! Just take the label off the taco season container 👍 That's what I did with the Kosher salt container - easier than a membrane

[@chefd9002]

I love that smoker and you can cook times of meat on it. Also I need a slicer like that

[@christopherbackmann6716]

Seen a couple of your videos, finally subscribed. As a chef, you're quite informative and nice to actually to see someone add any kind of sugar to their rub, as well as the salt/rub thing. As I was typing this you mentioned taco seasoning, I mean, whats the problem? Taco, cajun or montreal steak spice is a great base for a rub. hell even curry powder. They're all good bases, then make it your own.. I'll keep watching your videos bud, I've taught myself a lot of the stuff you talk about

[@sephkurai]

Doubt he has a problem with taco seasoning it was the people that were snickering about it and being elitist that he was commenting to.

[@borrachobarbque8234]

I don't know if it's just me but whenever I first started I had issues with the shiners as well but I have kind of found that there are two separate parts of membrane and if you're careful you can get between them and not have that issue. But it's still just good barbecue regardless

[@MadScientistBBQ]

BORRACHO BAR B QUE That makes complete sense. I never thought of trying to work in between the two. Great idea

[@johnjpa808]

I have either left the membrane or taken it off. Next ribs I make I will score them. Based off the video I have to agree that the second one did pull cleaner and I bet all the fatty juiciness comes out. Keep up the videos! Looking forward to more content.

[@yogibear5809]

Mad scientist you really need to get a temperature control like a Guru comes with pit temperature prob and three meat probs and a fan& controller to tell you all the information you need to know. They are a must have item for a vertical gravity feed smoker

[@ruedersculinaryinstitute9468]

Very cool! Thank you!

[@travelarmando]

Another great video. thanks

[@odeed]

I think for me when the membrane is left on I end up biting into it when I bite the top of the rib. Then I have to peel it off while I am eating. And I think I can rip a membrane off just as fast as scoring it, but I'll have to give it a shot. It will also be interesting to see if there is a texture difference as y'all mentioned between scored and completely off.

[@ericmay2734]

Score on the bone, that is all, good day.

[@DWproductions07]

If you use a thinner profile blade to start you can usually prevent shiners. I typically start in the middle of the rack with a boning knife and can get the whole membrane off in one shot without shiners.

[@popatop6657]

You are right in saying if cooked properly that the membrane will not bother anything. Leave it on and don't score it as that helps keep the moisture in! This comes from a guy that cooked ribs for a living for many years and many thousands of racks. Also do NOT season until the last hour of the cook and then only season the top side ONLY.

[@nolansykinsley3734]

Salting separately and letting it sit for a few minutes or even as it comes up to temp waiting to go on the smoker will draw some moisture to the surface and help any rub you want to add to stick. I thought I would be clever and make a kosher salt, coarse black pepper, paprika and garlic powder rub. The only thing that stuck was the paprika and the garlic powder, the salt and pepper fell right off no matter how hard I tried!

[@jamesmacgillivray266]

Now Im gonna have to try scoring the ribs. I did notice that you used the meat probe and not the ambient probe. Dont know if it is more sensitive. Doesnt look like it is. Now im off to buy ribs for the membrane test.

[@crawdaddct]

In testing. I’ve never removed the membrane. Of corse I do a lot of direct low heat ribs and that’s just added texture, crunchy. Might try scoring though, smoked ribs it might be worth it.

[@tomgallik1399]

Scoring the membrane leaves a protective layer to hold in moisture. Removing the membrane makes what meat that is left on the bone to adhere to it.

[@krich106]

I love the membrane, when it crisps off. I score mine, more crisp. I think it depends on your method. For me doing a 3-2-1, it doesnt add to it so I'd remove it. If I'm doing ribs straight up in 45mins-1.5hrs with no wraps, then I love the membrane on. Some might get triggered by not slow cooking ribs, it is damn good when done right. If i'm feeling Asian'ish i'm not slow cooking it, be damned if its not juicy and comes off the bone easy enough, it just wont rotate clean off a bone. Fishsauce and black pepper, cut ribs down to 2 each or singles. Make sauce haberno finely sliced(keep seeds for extra heat or remove seeds), super thin sliced white/yellow onion, soy sauce, splash of vinegar, splash of water, mix, sit in fridge while you cook. Cook ribs 45mins-1.5hrs, constant watch, keep lid closed after flips. Serve with rice. Pour sauce on ribs/rice as you eat, don't pre-mix. FIshsauce is basically salt, it wont taste fishy at all, one the best penetrating salts to meat you can use. This will not win you any rib-off competitions because the criteria is not based upon flavor alone. If you wanna try something different, then give it a shot. If you BBQ correctly, you really only need 30mins for a smoke ring and smoke flavor. Slow cooking is more about breaking it down to tender the meat.

[@JPBBQ]

Nice video there Jeremy. Where can I find that gravity feed smoker from old country bbq pits? Is there a link for it? Tried googling and it sends me to Academy sports and I can’t seem to see it there either. Much appreciated and thanks.

[@FuckPolitcs]

U deserve more subs.

[@travishoover636]

Jeremy, If I wasn't already a subscriber I would be after this. I would like to know when or if we will ever see this smoker on the floor at Academy? In Texas we are seeing Old Country smokers at Buc-ees as well.

[@muvico1]

one idea could you do a rack with half side with membrane and the other half without.

[@bassnotestudios]

Jeremy, How would you rank the gravity fed smokers in terms of smoke flavor? I've been looking at upgrading my pit and one of our local dealers suggested I look at them. (probably because they sell Mixon's stuff.) Lone Star Grillz or a Gravity fed Smoker is what i'm looking at. Thanks for the advice.

[@zkoszegi1]

How do you shut down the fire? How do you make empty the gravity smoker from the charcoal?

[@Ken-rq3yl]

Never even thought of using a butter knife, reason being is that when I learned about pulling off the membrane and increasing the quality of my final cooked ribs, I was doing ribs in Shanghai China. Used chopsticks to get the start then and still do today. Point being, yes, take off the membrane no matter how you have to do it. Never thought about a shiner and do not see what difference it would make if it's not competition cooking. I cook to feed the bellies of my family and friends and to be honest, if they are happy, and my belly is full... What is more fun than that?

[@BillGilbert427]

I don't think there are very many people that would argue against Key Lime pie, but when the main course is good Pork Ribs, that are cooked as well as you did... really, the ribs are dinner AND desert!!!

[@CrazyJoeClark429]

How is it possible that you had something left on the bone when the membrane is removed. Im not sure about this.

[@danielhasthemeatsweats3152]

“It’s like a black box of unknown” 😂

[@sainzgarcia25]

Hello, thanks for the videos. You definitely live up to the channel's name. Most technical for sure. What knife do you use?

[@tayl0124]

You say you make your seasoning by the bucket load. Do you go through it that fast, or is there somethi9ng you add to prevent caking??

[@bretkovacik9258]

Just scored 2 racks today and never noticed the membrane..wonder how it would work on baby backs

[@CashRegisterGuysNBS]

Great video like always. My question is about the English Setter. First it is a beauty but does that dog hunt? If so have you ever smoked upland game?

[@duck_poppa]

@Mad Scientist BBQ, Did you not put any liquid on the ribs or foil when you wrapped?

[@dicklaurey9429]

Instead of trying to get in between the 2 membrane layers with the blade of a butter knife, gently scrape across the top membrane layer with the end edge on the bowl end of a spoon. It will scrape loose from the membrane beneath it, which covers the bone.

[@garygregory8933]

I know this was 2 years ago, but I was curious about any difference in how moist or dry each rack was. I didn’t hear any mention in the video about how moisture may have been affected.

[@edwarddunn5498]

Pumped to see some q39 sauce in the foreground.

[@jpipod1]

I use catfish pliers for skinning catfish works a charm. Also that is the under glove your using for heat protection. I see them in all your videos

[@jpipod1]

Funny just seen the link for the liner gloves.

[@lecheff4836]

Key lime pie for the win yes!!! Membrane off all day.

[@PatriotPaulUSA]

Really interesting. I'm gonna score my next ribs! I just wish my Masterbuilt Gravity 1050 would get here from The BBQHQ!

[@davidwaddell7789]

Aweseome video

[@woodypilgrim242]

Mr. Jeremy when is that smoker going to be available for the public has Old Country said anything about bringing it out to the public I would definitely like to know this is the second time I've asked about this smoker and I can find nothing online about it so your help and cooperation would be very much appreciated sir love your videos have a wonderful day I look forward to hearing from you please

[@forrestearwood9146]

I usually pull the membrane off and put yellow mustard on ribs before I apply the rub.

[@MT-tu8qd]

Wrap in foil to speed up the cooking process?

[@edwrd1990]

I notice I’m usually the most critical of my food as well.

[@tonyhunter32]

Is it a smaller smoker that can produce the same results, I want to try making some ribs and a brisket.

[@gfam777]

So there’s no need to rinse the meat after removing them from the plastic?

[@dadsplayairsoft8624]

Is a electronic temp control required on the gravity feed smoker for it to cook correctly? My local competition does not allow for it

[@colesdad2000]

Why do my ribs shred when I cut them? not letting them sit long enough?

[@phshon]

OK. Here is what I have found. When I score, the membrane acts as a mini wrapping holding some juices and flavor in the ribs throughout the cook. Juice, flavor and smoke leave the ribs at a slower rate when the membrane is left on and just scored. When the ribs are done I never notice the membrane has been left on. Shorter cooks, for whatever reason, I remove the membrane. Longer cooks, 3-2-1 or 4-2-1 I leave it on.

[@TheAmick218]

Where do you find this larger OC gravity?? I only see the smaller one that you used in another video.

[@brucehirsch5437]

To be honest. Over the years I have found that me, my family and friends like membrane on for the flavor. Now no one but me even knows that the membrane is even on there because of how it's cooked. But it does come out a bit more flavorful.

[@Contreras-z4e]

I like it with it and with out it 🔥🔥

[@djdestroyer]

this tasting dude friend always knows his stuff, get him a yt channel

[@bennattj]

I'm going to comment having not watched the entire video. Here are my thoughts. I'm a beginning amateur BBQ-ist. My initial thoughts were: you're not serious if you don't take the membrane off (I remember this from a _LONG_ time ago way before I actually started making decent ribs). I've watched videos that mostly say take the membrane off but a few that say it doesn't matter and even a few that prefer it be left on. I've had them both ways. So here's my assessment. People that don't know what they're doing will argue to the ends of the Earth that taking the membrane off is a must (or they're not even aware that such a thing exists--I would avoid such a person's ribs). In my opinion it comes down to preference and one isn't superior to the other (certainly one does not make for a better rib than the other--aside from personal preference). I cooked some ribs for my friends and we happened to have two racks and my less experienced friend asked about the membrane. I told him, "it really doesn't matter. Let's do an experiment. We'll do one with and one without". My _other_ friend who thinks he can cook ribs was aghast and said, this is ridiculousness! My takeaway from that particular experiment is that leaving the membrane on affects cook time. Leaving it on will mean for a longer cook for the same tenderness. The results of the above experiment were (and they were cooked identically) that the one with the membrane on was cooked perfectly to my taste. On the other hand the ones without were too mushy. My friend who swears by _always_ taking the membrane off preferred the mushy ribs. The truth is that we could have cooked the membrane intact ribs longer and they would have been just as mushy if that's what he had preferred. So I think the answer to the membrane vs. no membrane question really comes down to whether or not you like that chewy bit that the membrane provides; you either like it or you don't want it.

[@spmash]

Why once the ribs are wrapped do you place them back on the grill meat side down 🤔

[@kevinnashskitchen3517]

Hmm.. I do ribs with the membrane on and meat side up. You can see the juices get trapped in by the membrane after the ribs sit in a refrigerator. The fat is clearly evident in a white fat layer resting above the membrane. I would think that the membrane off would release much more of the meat juices and fat. This is all bone down cooking of course. Great video!

[@trevorpearen9872]

Kevin Nash that is a very good point.

[@MadScientistBBQ]

Interesting. I hadn’t thought of it that way!

[@blakecoleman4896]

This probably won't be answered, but why don't you use a binder for your seasonings

[@rickross199]

If you haven't done 100,000 ribs the membrane can be a serious pain in the ass for the occasional back yard guys like me. It's maddening watching the pros rip it off in about 3 seconds lol. I can't stand leaving it on however and know immediately when someone has. Yuck. I take it off every time.

[@Treyorrrr]

It's not really yuck to me. It's just another inedible part connected to the bone. Kinda like certain parts of cartilage on wings. I don't mind it, but unless I'm cooking dozens of racks a day for a cheapo restaurant, I'll take the minute or so to take them off.

[@lives4trauma]

where can you buy this smoker?

[@playr1js1]

Why do you use aluminum foil for spare ribs, but butcher paper for beef ribs or brisket...what should i be using?

[@kevinoverholtzer3126]

the seasoning is the same color as taco seasoning but glad you told me it was not taco seasoning i might have tried using taco seasoning as a rub if you did not tell us.