The Membrane is the thin skin on the back of ribs.
There are plenty of different techniques but the simplest is to loosen it at one end, grab the loose part with a paper towel, and pull. If you’re lucky it will all come off in one piece otherwise just keep grabbing chunks until it’s gone.
Some people recommend leaving the membrane one. They say it helps keep the ribs moist by keeping the fat in the meat longer.
We recommend removing the membrane from your ribs prior to cooking. Here’s why…
1. The rub on the membrane side of the ribs is now directly on the meat.
2. More smoke can be absorbed by the ribs.
3. We hate eating the membrane. It can be tough and chewy.