Changed my approach to trimming beef ribs after a tough week

Used to just hack off the membrane with a boning knife and hope for the best, but after ruining a whole rack last Tuesday I started scoring it first with a sharp tip. Now I slide my finger under the corner after scoring and it peels right off in one clean sheet, no wasted meat. How do you guys handle the silver skin on back ribs without losing too much fat?

2 comments

2 Comments

mia_fox9825d ago

Honestly I used to just cut it off however I could but trying the scoring trick last weekend changed my mind completely, it's way cleaner and you keep all the good fat underneath.

wesley_hart25d ago

Scoring trick is definitely the way to go.