Silver skin

[Goldeneagle]

I never remove it from my ribs and I’ve never experienced less smoke flavor, tough meat or anything else negative. Mine taste just like everyone else’s that does remove it. As far as being tough to chew...there’s no meat on that side of the rib so no one eats it. I’ve smoked a lot of ribs in my day and nobody has ever complained about the silver skin being left on and everyone comes back for more.
Waste of time in my opinion.

Yep. It helps hold the meat on the bone. I don't really care for the falling off the bone ribs. I like to eat em like corn on the cob.

[TexOddball]

Short, fast cooking turns it into a rubbery rock, but slow&low cooking turns it into gold. Fillet it off the backstraps, slice it in short strips, and throw it in the crockpot for any long-simmering stew or soup. It’s collagen, it’ll break down into a soft little nibble and it’ll make the broth richer.

[Bayouboy]

I leave it on my ribs. Never had an issue.

[TKC]

I will try to remove it but don’t spend too much time or effort on it. If it comes off ok, but if not ok also.

[dfkoon]

It's preference for ribs. I remove it, but I've had ribs at restaurants that don't.

[txtimetravler]

Have you tried scoring them in the backside?

[justletmein]

I will try to remove it but don’t spend too much time or effort on it. If it comes off ok, but if not ok also.

This is where I'm at for ribs, if it comes off with a quick peel all good but otherwise I'm not messing with it.

Short, fast cooking turns it into a rubbery rock, but slow&low cooking turns it into gold. Fillet it off the backstraps, slice it in short strips, and throw it in the crockpot for any long-simmering stew or soup. It’s collagen, it’ll break down into a soft little nibble and it’ll make the broth richer.

Exactly. Once I discovered the magic that comes out of the shanks I realized this stuff is amazing if you use it correctly.

[critter69]

We trim all silver skin off, for our selves and when my dad did it for a lot of customers. No need to leave it on, so why not remove It. Looks better, far more professional, and my dad said the only reason many don’t remove it is it takes time and people are lazy. And he as known as supplying the best cuts of meat around, absolutely no trimming needed. So I still continue to do it that way, and many people prefer it. I just don’t have the time or help to process as many as we used to.

[Drycreek3189]

same.

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x 3

[critter69]

[QUOTE=critter69;15649334]We trim all silver skin off, for our selves and when my dad did it for a lot of customers. No need to leave it on, so why not remove It. Looks better, far more professional, it’s harder to chew, and my dad said the only reason many don’t remove it is it takes time and people are lazy. And he as known as supplying the best cuts of meat around, absolutely no trimming needed. So I still continue to do it that way, and many people prefer it. I just don’t have the time or help to process as many as we used to. Very very little even make it into our “ grind “ meat, hamburger and sausage grind.

[brokeno]

Just put on two slabs of baby back ribs and removed the silver. I personally think your ribs have more seasoning on the meat instead of on the silver when the silver is removed.

[Electrican]

I used to leave the silver on ribs and would score them. Since I learned how easy it is to remove it that's the only way I cook them now. I also think the seasoning gets into meat better with it removed.

[Burntorange Bowhunter]

Just put on two slabs of baby back ribs and removed the silver. I personally think your ribs have more seasoning on the meat instead of on the silver when the silver is removed.

There isn't any meat on the bottom of ribs.

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[oktx]

I remove from pork ribs but not beef.

[teamron]

There isn't any meat on the bottom of ribs.

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Yep no meat on the bottom side, but you can season the meat between the bones when you strip the silver stuff. Unless you just like seasoning one side of your ribs.