Originally Posted by AZScott
Like Bludog, I leave mine on as well and you would never know its there when you eat them. IMO, the necessity of removing the membrane is another BBQ myth up there with the necessity of cooking low and slow.
It's not a myth. I and many others remove it because we can tell the difference. It may depend on your source for meat, but the ribs I purchase have a thick membrane that cooks to the texture of Visqueen.