I have for many years now been firmly in the camp of removing every speck of back membrane from my pork ribs when I prep them with a St. Louis-style trim.
As I have heard it there are some who prefer to leave that sheathing intact and simply score it instead to allow for dry rub penetration. The benefits of this method as I understand it are...
1.) less prep work or at least easier trim prep, and
2.) some crispy nibblin's on one side of the finished product.
Any who would care to weigh in (especially those who do not trim out their rack membranes) with their thoughts and experiences??
As I have heard it there are some who prefer to leave that sheathing intact and simply score it instead to allow for dry rub penetration. The benefits of this method as I understand it are...
1.) less prep work or at least easier trim prep, and
2.) some crispy nibblin's on one side of the finished product.
Any who would care to weigh in (especially those who do not trim out their rack membranes) with their thoughts and experiences??
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