Welcome to the forum.

 

Ok, not a clue what you're going on about. I've never even heard of someone "peeling" a membrane off a rack of ribs. I know there's a tough tissue layer across the bone side, but just ignore it. It's against the bone. Once cut into individual ribs I don't know that anyone even notices.

 

Some folks don't care, but removing the membrane was a restaurant thing so that customers with poor teeth didn't have to fight the meat off the bone. It has since moved on into personal cooking as well.

It's worth trying sometime. Once you get the hang of peeling it off it isn't a big job before cooking and it allows a more thorough marinading.

 

Yep, been doing the paper towel trick for a long time.

 

I find it is easiest to peel the "silverskin" off from the center out. That said, I rarely bother unless I am smoking the ribs as I haven't found much difference when just cooking them. I just smoked a rack of beef ribs for dinner last night. One hour in the smoker at 225, three more hours wrapped in foil at 225 and finished off on the grill. Only one rib left over and I hope to take care of that this afternoon. Then it is into the pot with all the bones for a day or two to make broth.

 

Hard to beat the towel trick,but you can also start it with a small knife and pinch with your thumb against the blade and pull.

 

We raise pigs, so every year we have a few racks of ribs to go through. I tend to separate them into pairs, ie 2 rib bones together, then I cut them in half [instead of 18 inch long ribs]. Then I pile them in a big casserole dish with salsa and I bake them at 350 for an hour. After that a brief stint on the BBQ to provide a little darkening and we eat.