Tex_77
I made and smoked Chile Relleno Sausage.

Ridley Acres I remove it. I have BBQ’ed many pork ribs, and always remove the membrane. Doing that has never had a negative effect on the integrity of the meat on the ribs. I have never had ribs where the membrane has not been removed so I cannot give a comparison. But I also use a fork and poke many holes into the meat between the ribs before adding my rub. The reason I remove the membrane is that I have read that it can be very chewy. Again, I have not had ribs with it still on so I am no authority on this. Just my thoughts.

Dr_Pain
I got this from YouTube. Search for 2 Guys & A Cooler, S02E24 (Season 2, Episode 24). Eric has a lot of great recipes.

RafterW That’s some good food there!