For 'fall off the bone' BBQ pork ribs, grill without the membrane
. I bought them, cooked them, sauced them and nobody really had any issues with the taste.
So, the idea is that by removing the membrane, that armor is gone and the smoke or grilled flavor will better penetrate the meat. If you shop at a local meat market, you can kindly ask the butcher to remove it for you, and they will. The reason they don't do it in the grocery store meat case is because it's an extra step that could lead to higher prices.But does removing the membrane really matter? The Food Shack purchased three racks of St. Louis-style cut ribs, each weighing approximately three pounds, and gave them the same seasoning.
I would classify the requirement to remove the membrane as mostly overrated, because there isn't much meat on the bone side anyway. Leaving it on is not an egregious mistake and made some good ribs. You may need to floss after eating, but that's traditionally a good practice anyway.Membrane scored:
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