I posted this over in the Catering area but thought I would get more feedback here in Qtalk.
When catering and competing I always remove the membrane from Spare Ribs.
Do any of you leave the membrane on and if so is there really a difference?
Some say, and I have also read that keeping the membrane on retains moisture. I have 50 racks of ribs to cook and was curious. I also don't want to have a hunk of membrane coming off while someone is eating.
Please let me know your thoughts.
When catering and competing I always remove the membrane from Spare Ribs.
Do any of you leave the membrane on and if so is there really a difference?
Some say, and I have also read that keeping the membrane on retains moisture. I have 50 racks of ribs to cook and was curious. I also don't want to have a hunk of membrane coming off while someone is eating.
Please let me know your thoughts.