If you've been reading my site for long you know that I am a firm believer in the removal of the membrane off the back side of pork ribs. I feel that the membrane blocks the absorption of smoke and keeps you rib rub out. However, there are people out there that say the membrane gives the ribs texture and holds the meat together. Still others say it doesn't make a difference. Now most of the barbecue competitors I know remove the membrane and swear by it. I just thought I would throw this out there and see what you think. Hit the "comment" button below and share your feelings on the issue of membrane removal.
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