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<blockquote data-quote="snow" data-source="post: 95661" data-attributes="member: 1056"><p>guywhothinksalot...yes that is weird,but I'm with ya,infact Italked to a GM from famous Daves,he said they leave the membrane on to keep the loin ribs more moist,besides its a pain taking that skin off,did spare ribs yesterday and peeled 1/2 rack and compared after sitting in a dry rub for 24hrs,either way both tasted excellent,the spare ribs membrane comes off a little easier and the rub takes to the meat a little better but we were sucking on the bones to the very end,it was all good.</p></blockquote><p></p>
[QUOTE="snow, post: 95661, member: 1056"] guywhothinksalot...yes that is weird,but I'm with ya,infact Italked to a GM from famous Daves,he said they leave the membrane on to keep the loin ribs more moist,besides its a pain taking that skin off,did spare ribs yesterday and peeled 1/2 rack and compared after sitting in a dry rub for 24hrs,either way both tasted excellent,the spare ribs membrane comes off a little easier and the rub takes to the meat a little better but we were sucking on the bones to the very end,it was all good. [/QUOTE]
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