Pork rib membrane - remove or not?
OK............. now I'm confused. The cooking shows I remember about making pork ribs all said to remove the membrane along the back of the rack before cooking. Then I read this:
It says DO NOT remove the membrane: " Don’t remove the membrane that runs along the bone side of the ribs; it prevents some of the fat from rendering out, leading to more tender results."
So which is it??????
The debate rages; Ruhlman and Zimmern side with the "don't remove it" camp, while nearly every competition BBQ-er says "remove it".
The membrane will certainly aid in fat retention, and at the same time hinder rub/smoke penetration on that side.
In the end, unless you're working up to a competition, or looking to impress BBQ Aficionados, it's personal preference.
Up to you. I prefer to leave the membrane intact, because I like the *snap* (similar to a good hot dog casing) when I bite into a rib. I don't think the presence of the membrane hinders smoke penetration appreciably.