Do I need to remove the membrane from the ribs?
When it comes to preparing ribs for cooking, one crucial step to consider is whether or not to remove the membrane, also known as the pleura, from the back of the ribs. The membrane is a thin, translucent layer of tissue that can make the ribs tougher and hinder the absorption of flavors. Removing the membrane can help to make the ribs more tender and allow the flavors of your favorite rib rub or barbecue sauce to penetrate deeper into the meat. To remove the membrane, simply use a paper towel to grip the membrane and pull it away from the bone, working from one end of the rack to the other. This simple step can make a significant difference in the overall texture and flavor of your ribs, whether you’re cooking them low and slow in a smoker or quickly grilling them over high heat. By taking the time to remove the membrane, you’ll be rewarded with fall-off-the-bone tender ribs that are sure to impress your friends and family at your next backyard barbecue.