There are special pliers that have wide mouths that are used to pull the
thick membrane off the back of sides of port ribs.
Anyone know what these are called and where they can be purchased? In
advance thanks.



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"theChas." > wrote in message
.. .
> There are special pliers that have wide mouths that are used to pull the
> thick membrane off the back of sides of port ribs.
> Anyone know what these are called and where they can be purchased? In
> advance thanks.

Duckbill pliers. Any good tool store will have them. OTOH, you grab a
corner with a paper towel and they works for a lot less money. I leave them
on anyway.

Edwin Pawlowski wrote:

> "theChas." > wrote in message
> .. .
>> There are special pliers that have wide mouths that are used to pull the
>> thick membrane off the back of sides of port ribs. Anyone know what
>> these are called and where they can be purchased? In advance thanks.
>
> Duckbill pliers. Any good tool store will have them. OTOH, you grab a
> corner with a paper towel and they works for a lot less money. I leave
> them on anyway.

"Duckbill pliers" is scaring any ducks that are reading this thread.


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Edwin Pawlowski <Edwin Pawlowski >> wrote:

> "theChas." > wrote in message
> .. .
>> There are special pliers that have wide mouths that are used to pull the
>> thick membrane off the back of sides of port ribs.
>> Anyone know what these are called and where they can be purchased? In
>> advance thanks.
>
> Duckbill pliers. Any good tool store will have them. OTOH, you grab a
> corner with a paper towel and they works for a lot less money. I leave them
> on anyway.

I think the membrane helps keeps in moisture during smoking, It
certainly doesn't hinder smoke or spice penetration, and dissolves
into nothing by the time you're done.

-sw

l, not -l wrote:

>
> On 14-Mar-2008, Blinky the Shark > wrote:
>
>> > Duckbill pliers. Any good tool store will have them. OTOH, you grab
>> > a corner with a paper towel and they works for a lot less money. I
>> > leave them on anyway.
>>
>> "Duckbill pliers" is scaring any ducks that are reading this thread.
>
> The new, politically correct name for them is less frightening for ducks
> because of their short attention span; Duck-Statement-of-Payment-Due
> pliers
> ;-)

Excuse me if I've used this before in here, but it's relevant.

Duck goes into his usual pharmacy and picks out a tube of ChapStick. Puts
it on the checkout counter. Clerk asks, "Shall I put this on your bill?"
Duck says, "No, I'll put it on when I get home."


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Sqwertz wrote:
> Edwin Pawlowski <Edwin Pawlowski >> wrote:
>
>> "theChas." > wrote in message
>> .. .
>>> There are special pliers that have wide mouths that are used to
>>> pull the thick membrane off the back of sides of port ribs.
>>> Anyone know what these are called and where they can be purchased?
>>> In advance thanks.
>>
>> Duckbill pliers. Any good tool store will have them. OTOH, you
>> grab a corner with a paper towel and they works for a lot less
>> money. I leave them on anyway.
>
> I think the membrane helps keeps in moisture during smoking, It
> certainly doesn't hinder smoke or spice penetration, and dissolves
> into nothing by the time you're done.
>
> -sw
>
Undoubtedly some cookbook or cooking show said it must be removed, so there
you have it!

Jill

On Mar 14, 5:28*pm, "jmcquown" > wrote:
>
> >> Duckbill pliers. *Any good tool store will have them. *OTOH, you
> >> grab a corner with a paper towel and they works for a lot less
> >> money. *I leave them on anyway.
> Undoubtedly some cookbook or cooking show said it must be removed, so there
> you have it!

I have always removed silver skin. It is tough and shrinks. I
bought a pair of needle nose plyers. Works great and is handy to
remove pin bones in salmon.

Blinky the Shark wrote:
>
> Edwin Pawlowski wrote:
>
> > "theChas." > wrote in message
> > .. .
> >> There are special pliers that have wide mouths that are used to pull the
> >> thick membrane off the back of sides of port ribs. Anyone know what
> >> these are called and where they can be purchased? In advance thanks.
> >
> > Duckbill pliers. Any good tool store will have them. OTOH, you grab a
> > corner with a paper towel and they works for a lot less money. I leave
> > them on anyway.
>
> "Duckbill pliers" is scaring any ducks that are reading this thread.

Of course, if you need a replacement pancake detector,
you have to special order it.

http://autogenbioclear.com/PROD_SM-2-DET.html

If I lose any pancakes, I just make a new batch.
It's cheaper that way. And I can't remember
the last time I lost a pancake. For that matter,
I can't remember the last time I made pancakes.

Sqwertz wrote:
> Edwin Pawlowski <Edwin Pawlowski >> wrote:
>
>> "theChas." > wrote in message
>> .. .
>>> There are special pliers that have wide mouths that are used to
>>> pull the thick membrane off the back of sides of port ribs.
>>> Anyone know what these are called and where they can be purchased?
>>> In advance thanks.
>>
>> Duckbill pliers. Any good tool store will have them. OTOH, you
>> grab a corner with a paper towel and they works for a lot less
>> money. I leave them on anyway.
>
> I think the membrane helps keeps in moisture during smoking, It
> certainly doesn't hinder smoke or spice penetration, and dissolves
> into nothing by the time you're done.

Yup. If I must remove a membrane -- and I very rarely do -- I just use a
paper towel. One does not need a plier for that task.

Or you can just score a crosshatch on the membrane with a sharp knife of
razor blade.

--
Dave
www.davebbq.com

In article <a3DCj.298$SF2.11@trndny03>,
"Dave Bugg" > wrote:

> Yup. If I must remove a membrane -- and I very rarely do -- I just use a
> paper towel. One does not need a plier for that task.
>
> Or you can just score a crosshatch on the membrane with a sharp knife of
> razor blade.

I don't remove membranes from pork ribs either, but I never successfully
cooked beef ribs until I learned how to remove the membrane from them.
Do you leave the membrane on beef ribs? I'm curious since you know a
universe more about cooking meat than I do.

leo

Leonard Blaisdell <Leonard Blaisdell >>
wrote:

> I don't remove membranes from pork ribs either, but I never successfully
> cooked beef ribs until I learned how to remove the membrane from them.
> Do you leave the membrane on beef ribs?

Beef rib membranes can be a little tougher, but I still don't bother
with it until after it's cooked. Your success that time was not due
to the lack of membrane. More likely it was just luck.

-sw

Dave Bugg wrote:

> Sqwertz wrote:
>> Edwin Pawlowski <Edwin Pawlowski >> wrote:
>>
>>> "theChas." > wrote in message
>>> .. .
>>>> There are special pliers that have wide mouths that are used to pull
>>>> the thick membrane off the back of sides of port ribs. Anyone know
>>>> what these are called and where they can be purchased? In advance
>>>> thanks.
>>>
>>> Duckbill pliers. Any good tool store will have them. OTOH, you grab a
>>> corner with a paper towel and they works for a lot less money. I leave
>>> them on anyway.
>>
>> I think the membrane helps keeps in moisture during smoking, It
>> certainly doesn't hinder smoke or spice penetration, and dissolves into
>> nothing by the time you're done.
>
> Yup. If I must remove a membrane -- and I very rarely do -- I just use a
> paper towel. One does not need a plier for that task.
>
> Or you can just score a crosshatch on the membrane with a sharp knife of
> razor blade.

....which is also a good way to keep people from stealing your license
plate tags.


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Killing all posts from Google Groups
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Blinky: http://blinkynet.net

Blinky the Shark wrote:
> Dave Bugg wrote:
>
>> Sqwertz wrote:
>>> Edwin Pawlowski <Edwin Pawlowski >> wrote:
>>>
>>>> "theChas." > wrote in message
>>>> .. .
>>>>> There are special pliers that have wide mouths that are used to
>>>>> pull the thick membrane off the back of sides of port ribs.
>>>>> Anyone know what these are called and where they can be
>>>>> purchased? In advance thanks.
>>>>
>>>> Duckbill pliers. Any good tool store will have them. OTOH, you
>>>> grab a corner with a paper towel and they works for a lot less
>>>> money. I leave them on anyway.
>>>
>>> I think the membrane helps keeps in moisture during smoking, It
>>> certainly doesn't hinder smoke or spice penetration, and dissolves
>>> into nothing by the time you're done.
>>
>> Yup. If I must remove a membrane -- and I very rarely do -- I just
>> use a paper towel. One does not need a plier for that task.
>>
>> Or you can just score a crosshatch on the membrane with a sharp
>> knife of razor blade.
>
> ...which is also a good way to keep people from stealing your license
> plate tags.

I hadn't thought of that, but you're right.

--
Dave
www.davebbq.com

Leonard Blaisdell wrote:
> In article <a3DCj.298$SF2.11@trndny03>,
> "Dave Bugg" > wrote:
>
>> Yup. If I must remove a membrane -- and I very rarely do -- I just
>> use a paper towel. One does not need a plier for that task.
>>
>> Or you can just score a crosshatch on the membrane with a sharp
>> knife of razor blade.
>
> I don't remove membranes from pork ribs either, but I never
> successfully cooked beef ribs until I learned how to remove the
> membrane from them. Do you leave the membrane on beef ribs?

With beef ribs, I score but I haven't removed the membrane.

> I'm curious since you know a universe more about cooking meat than I do.

I don't know about that, I only know what I know. One thing I do with beef
ribs is to cook them just like I do with a standing (prime) rib roast.

--
Dave
www.davebbq.com

In article >,
Sqwertz > wrote:

> Beef rib membranes can be a little tougher, but I still don't bother
> with it until after it's cooked. Your success that time was not due
> to the lack of membrane. More likely it was just luck.

I'm sorry Steve, I didn't express myself well enough. Over thirty tries
with thirty disappointments over thirty years of trying to cook beef
ribs without removing the membrane first, I watched Al Roker remove one
on a barbecue show several years ago and decided to try it. Removing the
membrane first turned my ribs from tasty enough with a tough parchment
bottom to delicious and completely edible... minus the bone of course. I
don't bother to do that step with pork ribs. After attending many
barbecues in my lifetime, I don't believe that slow cookin' does a
damned thing to the beef membrane except turn it into parchment. I know
backyard barbecue doesn't either. I haven't tried a pressure cooker.

leo

Leonard Blaisdell <Leonard Blaisdell >>
wrote:

> In article >,
> Sqwertz > wrote:
>
>> Beef rib membranes can be a little tougher, but I still don't bother
>> with it until after it's cooked. Your success that time was not due
>> to the lack of membrane. More likely it was just luck.
>
> I'm sorry Steve, I didn't express myself well enough. Over thirty tries
> with thirty disappointments over thirty years of trying to cook beef
> ribs without removing the membrane first, I watched Al Roker remove one
> on a barbecue show several years ago and decided to try it. Removing the
> membrane first turned my ribs from tasty enough with a tough parchment
> bottom to delicious and completely edible... minus the bone of course. I
> don't bother to do that step with pork ribs. After attending many
> barbecues in my lifetime, I don't believe that slow cookin' does a
> damned thing to the beef membrane except turn it into parchment. I know
> backyard barbecue doesn't either. I haven't tried a pressure cooker.

The membrane peels right off after being smoked. You can also slice
it between then ribs so it shrinks towards the bone, and you wont be
eating that part anyway.

I've done my share of smoking beef ribs and I can't believe it would
affect the taste at all. Presentation, maybe, but not taste.

My favorite BBQ place in town doesn't do anything to membrane,
either. Frankly, I've never even tried to take it off before
cooking but I will next time just because of this thread :-)

-sw

Dave Bugg wrote:

> Blinky the Shark wrote:
>> Dave Bugg wrote:
>>
>>> Sqwertz wrote:
>>>> Edwin Pawlowski <Edwin Pawlowski >> wrote:
>>>>
>>>>> "theChas." > wrote in message
>>>>> .. .
>>>>>> There are special pliers that have wide mouths that are used to pull
>>>>>> the thick membrane off the back of sides of port ribs. Anyone know
>>>>>> what these are called and where they can be purchased? In advance
>>>>>> thanks.
>>>>>
>>>>> Duckbill pliers. Any good tool store will have them. OTOH, you grab
>>>>> a corner with a paper towel and they works for a lot less money. I
>>>>> leave them on anyway.
>>>>
>>>> I think the membrane helps keeps in moisture during smoking, It
>>>> certainly doesn't hinder smoke or spice penetration, and dissolves
>>>> into nothing by the time you're done.
>>>
>>> Yup. If I must remove a membrane -- and I very rarely do -- I just use
>>> a paper towel. One does not need a plier for that task.
>>>
>>> Or you can just score a crosshatch on the membrane with a sharp knife
>>> of razor blade.
>>
>> ...which is also a good way to keep people from stealing your license
>> plate tags.
>
> I hadn't thought of that, but you're right.

The guy at AAA told me about it when I was there getting a replacement
for the tag someone stole.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Blinky: http://blinkynet.net

In article >,
Sqwertz > wrote:

> I've done my share of smoking beef ribs and I can't believe it would
> affect the taste at all. Presentation, maybe, but not taste.

Frankly, it doesn't affect taste. Only texture. But that's important to
me. It makes everything falling-off edible leaving a bare rib bone.

> My favorite BBQ place in town doesn't do anything to membrane,
> either. Frankly, I've never even tried to take it off before
> cooking but I will next time just because of this thread :-)

Oh, please do. Then make your own comparison. The stuff is thinner than
tissue paper and see-thru if you want to look. It's always there but
imperceptible (at least in Reno). You might strip off some fat too, but
that's OK. Good Lord! Maybe it's stripped off by the butcher everywhere
else!
If not, use a paring knife to get it started and a paper towel to strip
it off. You may have to repeat if it rips. You'll know. It's the hardest
part of prep for me.
If it doesn't work for your method (I'm sure it will), try this sometime:

Ingredients:
About a seven bone beef rib rack
salt and pepper to taste
your favorite beef sauce at room temperature to paint the ribs with when
done

Cookwa
A glass casserole with lid large enough to stuff 7 individual beef rib
bones in. Mine is a 3 quart pyrex oblong job. Bigger would be better. I
pack it, and it barely fits. I just poured 3 quarts of water into mine
and it would have handled 4. But it says 3.

Method:
Strip the membrane off the rack of ribs, salt and pepper both sides and
then slice into individual rib bones.
Pack and I mean pack the meaty bones in the casserole and put a lid on.
Heat in a 250 fahrenheit degree oven for four hours. Five if you want.
Pull out the individual bones and paint with your favorite sauce and
serve. Don't worry about the bones on the bottom soaking in beef fat.
They're fine too.
I use Bullseye for paint. I'm sorry.
Serve with whatever you think this would be good with. I recommend
napkins.

It ain't barbecue, but a beefeater will like it just fine.

leo

Sqwertz wrote:

> The membrane peels right off after being smoked. You can also slice
> it between then ribs so it shrinks towards the bone, and you wont be
> eating that part anyway.

You see, that's where I scratch my head.
I eat the whole damned thing, membrane and all.
Gnaw the marrow-y ends of the ones, too!

> I've done my share of smoking beef ribs and I can't believe it would
> affect the taste at all. Presentation, maybe, but not taste.
>
> My favorite BBQ place in town doesn't do anything to membrane,
> either.
> -sw

Exactly - neither does mine, and it doesn't hurt a thing...

Dave

In article >,
Dave Bell > wrote:

> Exactly - neither does mine, and it doesn't hurt a thing...

How do you know that if you haven't tried it? I want feedback. Somebody
do it and tell me how lame it is. Ain't gonna happen. Don't rely on
eating out. Pssst. It's a cafsecret. How'd they do that? Best ribs you
ever had.

leo

In article
>,
Leonard Blaisdell > wrote:

> Pssst. It's a cafsecret.

That would be a cafe secret.

leo