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How To Remove Membrane From Pork Ribs

How To Remove Membrane From Pork Ribs

When you are preparing to cook pork ribs, it’s important to remove the membrane. This is a thin layer of tissue that runs down the middle of the ribcage and covers some of your meat; not all ribs have this membrane on them. The membrane can sometimes be tough and chewy, so it should always be removed before cooking.

If you’re wondering how to do this without wasting any time or breaking apart your delicious food, then check out our blog post for the easy ways to remove pork ribs’ membranes!

What Is The Rib Membrane?

The “membrane,” more often referred to as the peritoneum, is a layer of connective tissue found on the bottom of the meat, along the inside of the rib cage. If you attempt to grill rib cage meat without first removing the membrane from the ribs, the result will be a chewy mess akin to eating plastic or rubber.

Additionally, the membrane serves as a barrier to taste. Seasonings such as spices, salt, and others cannot be absorbed by the membrane to improve the taste of the meat. This is why anybody preparing pork or beef ribs must remove it before to seasoning or cooking.

Why Is It Required To Remove It?

Even though it is entirely safe and non-toxic to consume, when cooked, this Silver skin is rather unpleasant and may be very rough.

It is composed of elastin, which does not degrade after cooking, leaving the smoked pig ribs stiff and brittle. Let’s do away with it.

Another reason to remove it is to guarantee that you can make the most of BBQ marinades, rubs, and rubs that impart flavor to the meat, and then smoke it with flavorful wood to create the most beautiful smells.

Because the membrane serves as a barrier when left in place, removing it allows for considerably more smoke penetration.

The steps of meat preparation help to tenderize it and provide the ideal fall-off-the-bone consistency that we all aim for.

What Happens If You Do Not Remove The Rib Membrane Completely?

The flavor and tenderness of the meat are similar whether the membrane is there or not.

However, with the membrane in place, the ribs will likely cling better to the bone. Additionally, the bones are covered in an appetizing coating.

You’re likely to crush some membranes in your mouth while you enjoy the delectable meat and ribs.

It’s all subjective. Some people like the added texture, while others dislike it.

It is not required, but if you do, you will join the majority of grillers and rib aficionados.

If you want to win grilling contests, the rib membrane must be removed.

How to Remove the Membrane from Ribs?

Things You Will Need

  • A table knife – You need something smooth, not razor-sharp, to avoid cutting yourself. Additionally, transparent needle-nose or catfish skinning pliers are available. Your fingers are also functional.
  • A couple paper towels – Because the membrane is slick, you’ll need something sticky to pull.


  1. There is a little amount of blood. Therefore, massage your ribs as long as possible with the towel. This will assist you later on.
  2. Using a table knife, cut through the silver skin on one side of the ribs. After that, gradually raise it higher.
  3. Insert your fingers inside the opening to widen it. In this instance, it’s all about slowing down.
  4. When the skin flap is big enough, grab it with the towel and gently pull. It is hoped that it will fall out completely intact.
  5. Once the membrane is removed, cut away any extra fat or meat if there is any. To enhance the appearance of the ribs and make them more attractive to the eye.


Is it possible to remove the ribs’ membranes after they have been cooked?

You could, but it would be inconvenient. If you cook it in the presence of this film, you will not get the desired outcome. The coating will keep the meat taut and prevent it from becoming as soft as possible.

Why do people continue to keep their membranes?

For every individual who thinks it is necessary to remove one’s skin, there must be someone who wants to keep it on.

Many people like to cook beef with the membrane intact so they can crisp it up a little. This, in my experience, is not an issue with pork, but others may disagree. Another reason for this is that it may assist hold your ribs in place while cooking, allowing you to attain the fall-off-the-bone consistency.

I’ve heard folks claim that it preserves the fluids by preventing them from drying out, particularly throughout the smoking process. Whatever the situation, whether genuine or not, I want my BBQ rubs, vinegar, and smoke to permeate the ribs’ flesh completely.

To identify which side you are on, split the rack of ribs in half before cooking and then take the top layer off one while leaving the center intact. After that, fry them alongside one another. This will allow you to compare them and decide the one you like.


It’s not too difficult to remove the silver skin from ribs. There are a few tricks and tips that I learned over time, but if you follow this step-by-step process above, you should be able to do it with little effort at all. The only thing left for me is to challenge my readers – have any of them tried removing the membrane before? If so, what were your thoughts on how easy or hard was it? Let us know in the comments below!

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