In the past three years (since owning my egg) I've primarily cooked with baby-back ribs from Sam's Club. Recently, I've been trying the spare ribs. One immediate thing I noticed was that it's incredibly simple to take the membranes off the baby-backs, and near impossible on some of the slabs of spares. I've had a few slabs of spares where I can take it off, but usually I end up just penetrating straight to the bone.
To do some checking I called Sam's Club and the meat guy there told me that many of the spares don't have have any membrane on them.
Is this true? I knew if I came to the forum I'd get the truth (yes, I can handle the truth).