Originally Posted by dadsr4
The difference I see is if you leave the outer membrane on, any rub over the outer membrane does not reach the meat. It takes so little effort to remove the outer membrane, that I do it every time. That all the trimming I do before rubbing and cooking.
I disagree, the outer membrane is seasoned and you will be eating it but like said, sometimes I score it and seasoning may or may not get into it. Ribs are not so thick like a pork butt or brisket, I don't think it is such a big deal. After working in restaurants and prepping ribs in the thousands, 4 or 5 cases 5 to 6 days a week I know how hard or not hard they are to skin. Some do not even season the backside they think it is a wast of money, if you are not going to remove the second membrane then whats the point. I really do think they come out much more juicy when it is left on. Having said all that I suggest everyone should try it or just do it how you like, that is the beauty of bbq, there is more than one way to skin a cat, no pun, what the heck pun intended.