How to Remove the Membrane From Ribs in 7 Steps

Silverskin is a membrane on the back of pork or beef ribs. The front of your ribs will look red and meaty—ready for seasoning and flavoring—but the bone side is covered by a membrane, scientifically known as the peritoneum, which cushions the animal’s ribs. True to its name, this silverskin will look like a semi-opaque gray material on the back end of the rack. A rack of ribs will typically come with this connective tissue still attached, though it is easy to remove.

Rib meat is enjoyable to cook because it’s relatively flexible and porous, easily taking in seasonings and marinades, but the silverskin makes it harder for these smoky flavors to absorb. What’s more, the membrane is tough, gummy, and tasteless, so silverskin removal is an essential but quick part of a chef’s prep before cooking ribs.

Whether you’re cooking baby back ribs, pork ribs, a brisket, or a loin, you’ll want your grilled meat to be fall-off-the-bone good. Removing the membrane is the first step to ensuring your ribs take in seasoning and are as flavorful as possible. Follow these steps to remove the silverskin:

1. 1. Place your ribs on a cutting board. You’ll want your ribs to be on a solid cooking surface that will be sturdy and can get a little messy. Put your ribs meat-side down so that the membrane faces up at you.
2. 2. Pat the ribs dry. Dry ribs will be easier to work with and help keep your knife from slipping. Tear off some paper towels and pat the rib membrane a few times until it is mostly dry.
3. 3. Loosen the membrane with a knife. Here, you’ll want to use a butter knife; a sharp knife risks slipping and cutting your meat or your hand. Slide the butter knife under the membrane to separate it from the bone.
4. 4. Peel away the silverskin. After loosening the membrane and raising it with a duller knife, you can slide your fingers underneath it and start peeling it off.
5. 5. Pull the silverskin gently. Once you have a grip on the membrane, you’ll want to pull slowly, or it may tear (in which case you’ll just have to start over and keep going until all of it is removed). Wearing rubber gloves or gripping with a paper towel can help firm up your grip. If it is too slippery, catfish-skinning pliers can also work.
6. 6. Keep the collagen. After removing the membrane, you may notice some white bits on the meat side of the ribs. This is the rib’s fat, or collagen, and a little bit of that is suitable for flavoring. If you prefer a very lean rib, you can trim this off with a sharper knife before continuing your prep work.
7. 7. Start your ribs recipe. Removing the membrane will yield more tender ribs. After removing the silverskin, you can start adding your dry rub before grilling your ribs or cooking them in a slow cooker.

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