Quote:
Originally Posted by CaramonLS
Same thing happened to me too. They didn't remove the membrane. I'm pretty sure that is the first step to preparing decent ribs.
Is this Tony Roma policy or did we both have sh*tty prep cooks?
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i rec'd matt dunnigans cookbook for fathers day a yr or two ago and matty suggests removing the membrane - and i thought what does matty have to gain by lying about this.
seems to me that the ribs are a little more tender with the membrane removed - but on some slabs it can be a lot of work - while on others it is one pull and it is off