The key to tender, flavorful ribs is removing the membrane from the back of the ribs before grilling. This often-overlooked step ensures that your ribs are juicy and the seasoning can penetrate the meat.
Here's why it's crucial: The membrane, a thin, tough layer of tissue, can prevent marinades and rubs from fully absorbing into the meat, leading to bland ribs.
It also makes the ribs chewier and tougher, as it doesn’t break down while cooking.
How to Remove the Membrane: Use a butter knife or your fingers to loosen the edge of the membrane on the back of the ribs.
Once you have a grip, pull it off slowly but steadily. If it tears, just work on peeling it off in smaller sections.
After removing it, season and marinate your ribs as desired before grilling.
By removing the membrane, you ensure your ribs are tender, flavorful, and ready to impress at your next barbecue!
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