How To Remove The Membrane From Ribs (with Video!)

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1. Pat Dry the Ribs with a Paper Towel (Bone and Meat Side)

This makes them easier to work with.

2. Lift The Membrane on One End with a Butter Knife or Spoon

You want to lift enough to get your fingers under.

You can do this from the side or at the center of the ribs.

spoon used to lift membrane

3. Use Paper Towel to Grip and Rib it Off

If any bits remain they’ll be easier to grab now with paper towel.

removing rib membrane with a paper towel

Then discard the membrane in the trash as nobody eats it.

That’s all there is to it.

Can You Leave the Membrane on?

For beef ribs, I do.

For dino ribs, all the meat is on top of the bones and the membrane helps to keep the meat attached to the bone.

For instance, without the membrane, these ribs would of easily fallen off the bone when I wrapped:

beef ribs meat side down in butcher paper with beef tallow smeared on the surface

Is it Necessary to Remove the Membrane?

Some people like this textural snap – equate it to like a sausage.

With pork ribs though it can be sort of off putting as it’s super tender meat and then a textural snap.

Some people will opt to crosshatch or “score” the membrane with a knife.

These cross-hatches will shrink when the ribs are smoked and you either remove it OR leave it. The crosshatches will shrink and will be less noticeable when you go to bite the meat.

Depending on how you’re cooking too – say hot and fast – if you go membrane side down to start, it’ll get wicked crispy and be more enjoyable to eat.

These were cooked membrane side down for 1 hour @ 325F

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