Should I Pull the membrane when you have a lot of ribs to do?
ALWAYS! If it's good for one, then do for all.
Here's a video from nearly 2 years ago with my membrane pull technique:
https://youtu.be/sHjCD4QiNqc The membrane pull is about 40 seconds in.
Here is a video where I go into the membrane pull a little more detail, on Loin Back ribs,
https://youtu.be/CWYZ9cnDY2E
Today, we are buying the Smithfield Prime Reserve full spares, and are making St Louis cut out of them. I love the thicker St. Louis cut's from Hormel or Swift - they are great! But they are hard to buy in cases less than $3 a pound. You can get the Smithfield from Sams, or from Sysco, etc., and they are $1.60 or so a pound. Cut the tips off and if you throw them away, you still have quality St. Louis cut ribs for $2.25 ish, and if you cook and use the tips, all the better.
I've heard that you can get commodity St. Louis cut from Seaboard in a thick version, but have not sourced them to try yet. The regular commodity St. Louis cut from Seaboard are good, but they are often pretty thin. They are cheap enough, low to mid $2, and they are super easy to prep. I've heard from BBQ restaurant friends that you can source ribs with the membrane pulled, and i'm planning on doing more work to get those sources and test. I've trained my high-school apprentice to prep ribs, and I'm monitoring his speed, which is still not that awesome. But hey, didn't we all get faster after doing a few hundred racks of ribs?