The membrane that surrounds the meat of baby back ribs or spare ribs is extremely tough and can easily tear. This form of fat does not break down like other types of fat or tendons found in meat since it is connective tissue. It must be removed since it will cause your meat to become extremely chewy and can also cause your meat to cook unevenly.
What is the purpose of the membrane on ribs?
It also acts as a barrier between your spices (such as a dry rub) and the meat, keeping the tastes from permeating the flesh. Whether you’re cooking on a grill or smoker, the membrane will prevent the ribs from receiving the full taste of the smokey seasoning.