On Sun, 15 Jan 2017 09:35:01 -0800 (PST), Its Me
wrote:

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?

Oh, and do you know the trick for peeling the membrane? A paper towel! It lets you get a grip on it.

.... or one of those "jar opener" thin rubber pads. (also will peel
garlic). If you have a sharp paring knife you can get it going pretty
easy. I use a combination of pulling and cutting. It comes right off.