On Sunday, January 15, 2017 at 12:12:37 PM UTC-5, wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?

Sometimes I make my own, but lately I've been using this:

https://shop.bonesuckin.com/bone-suckin-sauce-/9-bone-suckin-sauce-hot-16-oz.html

As it says, it's not really that hot, and it's not thick like BBQ sauce. It's just a glaze that really adds a nice flavor.