Silver Skin

"Silver skin" is the thin membrane surrounding the muscles on large cuts of meats such as butts, tenderloins, and ribs. Unlike collagen, which breaks down during cooking, silver skin only gets tougher.

To avoid a tough, chewy finished product, you'll want to remove any large or thick layers of silver skin as part of the prep process. The process can feel daunting at first, but with practice it will become second nature. 

For most cuts, removing the silver skin is as simple as sliding a very sharp knife blade under the membrane and working it along just below the silver skin. The trick is slicing off the tough top layer with as little meat attached as you can.

With ribs you'll need a different approach. The silver skin on ribs is opposite the meat side, next to the bone, so a knife is only effective for getting it started. The standard approach here is to use a paper towel for grip, and peel off the membrane by hand.

Start at the wide end of the rack of ribs and slip the knife under the edge of the silver skin. Loosen enough of the membrane so you can grip it with the paper towel and start pulling it back. Carefully peel the entire membrane layer off the meat, using the knife to help only if you get stuck.