"Brick" wrote in message
...

On 30-Mar-2005, "Matthew L. Martin" wrote:

Jack Schidt® wrote:


IAWTP. To me it's extra work taking the membrane off when it crisps up
and
falls off upon cooking.


I will spend no more than 30 seconds per slab attempting to remove the
membrane. If it comes off easily, off it comes. Otherwise I don't lose
any sleep over it.

Matthew


I've tried a few times to get the membrane off and have never succeeded.
I've never been able to pull it loose. I've even gone so far as to employ
a
pair of pliers to hang on to it. Finally, I said F$%^ it. Once cooked, the
ribs never last long enough to even discuss it.


I don't get it at all, and maybe somebody could 'splain it, but I've never
seen anyone pull the membrane off a rack of ribs before cooking them, other
than some city boys trying to be scientists.

Jack