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Best trick to removing the membrane from pork ribs?

Hey Guys,  I have smoked around a dozen racks of ribs in the past month since I picked up my egg, and everything always goes smoothly except removing the membrane.   Sometimes I can get it to come off fairly well, and others I just make a mess of it. And is there any other parts you guys cut off your ribs while preparing? Thanks for sharing your wisdom.

 If yall need to know, so far I have exclusively cooked Smithfield ribs, and I have tried leaving the membrane on but it dosent taste as good.


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