Originally Posted by Mo-Dave
I have not removed the membrane in a good while now and notice nothing different except the amount of time spent prepping them
Amen brother...I cooked in a farmers market this past summer. First day I pulled membranes on 15 racks of spares. Pain in the ass...so I tried leaving the membrane on the following week. Not only did my customers not notice, it saved a ton of time (grew to 50+ racks each week of the market). I did pull the membranes on the beef ribs, but I only sold like 8 of them each week.
Correction----I had one barbecue nerd the whole summer come up and start analyzing my ribs...my rub wasn't applied evenly, ribs should have been cooked lower and slower, and who did I think I was leaving the membrane on. I politely said if you don't like them you shouldn't buy them. He became a repeat customer....