Membrane-Remove-Leave-Score

On pork ribs I remove it every time. Beef ribs I leave it but after reading a few posts here I might try scoring them to see how they turn out
 
Remove - grab with paper towel, rip, done.
 
I've scored, but it's not much more work to remove. So I typically do that.:p
 
Remove. The membrane doesn't help keep moisture in but it does keep flavor out.
 
Remove...start with the tip of a butter knife and peel back with paper towel.
 
I always remove. With practice, it takes literally less than 10 seconds per rack with nothing but a paper towel.
 
I do charcoal ribs in 90 minutes, so I leave it on. It holds in moisture. If was doing a stick burner full of ribs for hours, I could see removing the membrane.

Tried it once on the charcoal ribs, and they were dry.

I agree that it's not difficult to remove at all.
 
For pork ribs I always remove, it takes a couple seconds. For beef ribs I leave, but remove after.
 
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