Author Topic: Here's a question for "the Butcher"  (Read 13803 times)

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Offline Jaxon

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Here's a question for "the Butcher"
« Reply #-1 on: September 03, 2013, 09:22:41 PM »
While prepping the beef back ribs, I pulled a thick, tough membrane off the bone side.  While eating the ribs I noticed ANOTHER membrane on the sides of each rib that I didn't see while prepping them. 
Question is:  how can I find and remove this membrane before cooking?  It is a tough one, too.
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Offline Rummm

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Re: Here's a question for "the Butcher"
« on: September 04, 2013, 04:17:21 AM »
You mean like this???



That's not really a membrane.....it's fat/collagen* that hadn't "melted" properly. It needed more cooking.

*technically speaking (I had to look it up!) it is the "fascicles" or a bundle of skeletal muscle fibers
« Last Edit: September 04, 2013, 06:11:06 AM by Rummm »
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Offline Jaxon

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Re: Here's a question for "the Butcher"
« Reply #1 on: September 04, 2013, 08:01:40 AM »
great picture, sir...

Look on the very right side edge of the bone and you will see the part I'm referring to.  It's not the fascicles, but on the edge of the bone is a tough fiber that resembles the membrane.  I had to pull the meat away with my fork because I couldn't bite through that thing, though it makes for some good gnawing.

Next time I cook one, Ill get a picture of the exact part I'm referring to.
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Offline Rummm

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Re: Here's a question for "the Butcher"
« Reply #2 on: September 04, 2013, 08:55:11 AM »
great picture, sir...

Look on the very right side edge of the bone and you will see the part I'm referring to.  It's not the fascicles, but on the edge of the bone is a tough fiber that resembles the membrane.  I had to pull the meat away with my fork because I couldn't bite through that thing, though it makes for some good gnawing.

Next time I cook one, Ill get a picture of the exact part I'm referring to.

Got'cha! From AmazingRibs.com.....
Quote
In addition, the chewy meat is attached to the bone by a tough, thick, leathery layer of connective tissue, and there is another leathery membrane on the bone side. As a result, beef ribs demand special strategies to tenderize and release all their flavor.
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Offline Jaxon

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Re: Here's a question for "the Butcher"
« Reply #3 on: September 04, 2013, 09:36:13 AM »
Yeah, man, that's it...that "tough, thick, leathery layer of connective tissue" is what I'd like to remove before cooking.  The flavor and tenderness are spot on, but that aggravating leather-like thing just makes it a little harder to get to some of that meat.  With its location it will probably be impossible to remove without tearing up the meat...understood.
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Offline veryolddog

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Re: Here's a question for "the Butcher"
« Reply #4 on: September 04, 2013, 09:40:06 AM »
Ok..so what's the answer to the question?

Ed
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Offline Jaxon

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Re: Here's a question for "the Butcher"
« Reply #5 on: September 04, 2013, 10:42:24 AM »
Ok..so what's the answer to the question?

Ed

So, you know that leathery nuisance I'm talking about, don't you?  It doesn't really bother me, but my guests might think I missed something in the preparation and not want to deal with it.  Of course, I could serve Slawsa dogs to those folks.

Okay, I'll say we wait for Rummm to come back with another offer to see if he has an idea how to remove that Leather (I doubt it).  Otherwise, I'll just pick up the bone and gnaw it off.  That's another great thing about eating ribs - whether beef or pork.
Someone introduced an alternative plan, though.  He said to take the meat off the ribs, chop it or pull it, and serve it on a bun.  Kinda makes sense to do 'em that way if you aren't inclined to pick 'em up with your fingers.
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Offline Rummm

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Re: Here's a question for "the Butcher"
« Reply #6 on: September 04, 2013, 10:51:46 AM »
You can try scraping the fat off under the first membrane with a knife hoping it might get some of that inner membrane.

Other than slicing thru the ribs to make separate 'bones' and removing the inner membrane, I have no further suggestions.

Hopefully someone will have a better idea :)
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Offline veryolddog

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Re: Here's a question for "the Butcher"
« Reply #7 on: September 04, 2013, 11:13:05 AM »
I personally like to pick it up with my hands and "knaw on the bone."

Jaxon: if you ever come to Texas and eat in some of the traditional BBQ places like Lockhart, they serve their food on butcher paper and do not offer any utensils. They expect everyone to eat with their fingers. Just pick up your brisket and have it one bite at a time.

Ed
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Offline sliding_billy

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Re: Here's a question for "the Butcher"
« Reply #8 on: September 04, 2013, 11:43:33 AM »
Not sure that you can get rid of it before cooking.  Personally, I like that strip as it allows the meat to peel from the bone without me having to get too messy.  ;D
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Offline Ka Honu

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Re: Here's a question for "the Butcher"
« Reply #9 on: September 04, 2013, 12:49:29 PM »
I think that layer of membrane is below the fat and pretty much directly on the bone so you'd have to strip everything off that side of the rib.  Probably easier to score the back of the rib after you take off the "main" membrane.  Won't get rid of the "sub-membrane" but will help render the remaining fat and make it easier on your teeth.
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Offline Jaxon

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Re: Here's a question for "the Butcher"
« Reply #10 on: September 04, 2013, 04:11:21 PM »
Well, I'm glad for the replies...they let me know that I'm not only one who notices that strip of leather.

What a great forum!
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