"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