bknox
Head Chef
In an ongoing discussion with my brother he swears removing the membrane from the back of ribs is an essential step to great ribs.
I have NOT made a boat load of ribs in my day but normally will leave the membrane.
Does it make a difference to the cooking of the ribs or just nicer when you eat them as the membrane has been removed?
I have NOT made a boat load of ribs in my day but normally will leave the membrane.
Does it make a difference to the cooking of the ribs or just nicer when you eat them as the membrane has been removed?