Originally Posted by Wine & Swine
I always have removed the membrane but this was a big point of contention by Jack McDavid in Will's rib demo last weekend. His two reasons against were it helps hold the rack together (not sure about that) and that it is much easiers to remove after cooking.
Well it depends on the purpose of the ribs. For competition, not removing the membrane until the end because its 'easier' does not sound like a good idea. I'm also thinking that one would be peeling off smoke, spice and bastes instead of infusing the meat with these flavors.