How do you make your ribs?

[T.G]

Originally Posted by OLS

REALY?? No comment on my NOT removing the membrane, lol. I will go ahead and place
my snappy comeback here early, then. "You eat smoked sausage, don't you? When you do,
you are either eating a synthetic paper or skin, or the actual tissue of a meat bearing animal as the
casing. My guess is it never crosses your mind."
When I cook ribs, the membrane cooks away to a crispy flaky nothing that tastes like nothing. Ribs are also
thin enough to get total smoke ring penetration without removing the membrane. I DO imagine that
smoke penetration is one of the two reasons folks remove the membrane?

There are many different ways to cook the same thing and achieve equally good, abet different, results.