Technically the St. Louis racks are now ready, but there are a few more steps I always like to take before moving on to seasoning and cooking them.
First, I like to flip the ribs over and remove the piece of skirt meat that runs diagonally on the backside, if it’s there. Sometimes the butcher has already removed it, but most of the racks I buy still have a bit of it attached, so I make sure to cut it off. If not removed, it can dry out and char while the ribs cook.
Second, I remove the shiny, thin membrane that covers most of the backside of the ribs. There’s debate in the barbecue world about whether this is even worth doing: Some people say the membrane inhibits smoke penetration, but I don’t buy that explanation—I’ve had perfectly smoky ribs that have had the membrane still attached. For me, the advantage of removing it comes down to creating a better eating experience. Once cooked, the membrane can become papery, and while totally edible, I don’t find that texture pleasing.
