Rib Membranes

[jrTheSmoker]

I've tried both, and to me I feel like I get juicer ribs without pulling. Most of the time as others mentioned, I may move them closer to the fire just prior to wrapping, or add more wood to bring temp up last little bit to crisp up some before the wrap. I usually just always leave on and then just peel off AFTER the cook and rest period, and prior to cutting up and serving. Only once did the "soft" membrane from a lower temp trial cook make me peel it off, and normally I just eat it as is.

 

[SweetHeatBBQnSC]

I would tear that up Adams...especially if your blue box mac and cheese was with it.

 

[WilliamKY]

Nothing wrong with scoring but I always remove the membrane because my two, four legged sidekicks are right there beside me and they love the membrane.

 

[blackdogbbq21]

Cooking spares on my offset i don't pull membranes anymore. 275 and good airflow i don't notice a difference pulling the membranes or not.

 

[jbounds286]

Nothing wrong with scoring but I always remove the membrane because my two, four legged sidekicks are right there beside me and they love the membrane.

this is an acceptable 2nd option

 

[PGarSD]

I pull them off as I feel the membrane detracts from the ribs when left on.

 

[Porcine Perfection]

Pull on pork. Leave on beef. Do a few thousand racks and it gets to where it isn't that hard or time consuming. Acquired skill.