I guess I haven't heard enough of it to get completely sick of the topic, so let's start it up again. I have always pulled the membrane off the back of my slabs, believing that I get better flavor penetration from the rub on that side. Now I am hearing respectable chefs saying that they leave the membrane in place on purpose, to help retain moisture in the ribs. My first thought is horsehockey! You are just too lazy to properly prepare a slab for barbecue. Have you ever had a moisture problem with anything you cooked in the egg? Heck no!
Okay, I am having a teachable moment (damn rare occasion). So tell me why you leave the membrane on your ribs, if you do.