"Matthew L. Martin" > wrote in message
...
> Jack Schidt® wrote:
>
> >
> > 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.
> >
>
> The only thing I can figure is that the fat will render out of the ribs
> more quickly if the membrane isn't there to contain it. While I apply
> rub to the inside of the ribs, I really don't expect it to do much to
> the flavor with or without a membrane


Ah, ok, since the only part that's ever too fatty for my taste is the fat
attached to the bottom flap I won't bother then. The main meat's never been
overly fatty in my experience.
I remain of the opinion that this is a Q contest thing that's escaped the
madhouse and infected the general public. <bg>

Dale
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