Membrane: on/off

I never have seems like it could stop some of the smoke going into the meat

I'd agree that membrane on would hinder smoke penetration. I'd also imagine that removing that paper skin after cooking would be tedious.

i would think the same Max, however it showed him grabbing the skin with his pointer finger and thumb and in one swift pull, the whole skin came right off.

Personally, I have never left the membrane on. I don't see the need. I get moist ribs every time no matter if it is spares or baby backs. I have cooked from 225 to 275degrees. I have tried wrapping the ribs and not wrapping the ribs. I always get great smoke flavor and a moist rib every time. You know what they say, "If it ain't broke don't fix it."
JT

I have done both, left it on and removed it. I have not noticed any loss of moisture when removing the membrane

I just did six racks yesterday. Missed removing the membrane on one of them. I could tell which one it was, it was black, looked like it was burnt even though it wasn't. I'd spend the extra 20 seconds to remove it.

Thanks for all the info guys. I'm planning on smoking Baby Backs next weekend and thought i'd ask the question.

Here's my advice.

Cook two racks. Cook one with the membrane off and one on. Then remove (and a bit of meat will come off)

Then decide for yourself if it's really worth it or not.

I've cooked them membrane on and left them for a rib 101 class and almost no one even noticed (well, except me).

I cook mine at home membrane off. I like to season both sides of the meat.

Thanks Smokin', i'll be smokin 3 racks... i was thinking about doing one rack with the membrane on, then thought, hmmm, if i had the membrane on, i wouldn't get any rub on that side of the rack, as i'll be removing the surface that had run on it prior to smoking... After i read everyone's replies on here, i decided to remove the membrane on all 3 racks before smoking... Maybe after i become 'seasoned' at smoking, i'll try some with the membrane on.

You may not find noticable membranes on your loinbacks at all.

On Food network some "experts "boil,braise,steam,ribs etc.At many restaurants,diners may be more interested in the high volume of sauce the ribs are served with.

On spares,some high volume vendors might X the membranes for ease and speed.They may sell"buck a bone" of untrimmed spares to make the buyer think they get a lot.

As usual,Smokin's advice is sound.That way,you won't be tempted to leave them on in the future.

I've tried it both ways. I've "x"s the bottom of spares. I've pulled the membrane.

I was a fan of cutting "x"s in the membrane of spares for a while but noticed a crunchy sensation when chewing.

I pull the membrane every time now. Just makes a better tasting product with better mouth feel. You'll get better pulling the membrane as you do it more.

Thanks guys. All your thoughts make sense to me.

Again, i will be following the Ribs 101 and the KISS method for my first smoke of ribs. Just some good ol' CS Rib rub.

Other than a good dosing of the rib rub what type of wood do you guys like to use with ribs? (i don't have any cherry)

I've got hickory, apple, and mesquite...

Apple and a small chunk of hickory. I'd use some salt and pepper with the rib rub.

Go with apple and/or hickory/ Save your mesquite for cuts of beef. Actually, I'm going to be a meatloaf later this week with mesquite for an experiment.

Sounds good, Cal!

Maineiac - i'd love to hear how the meatloaf turns out!