Weekend Smokin'- Question For Pork Ribs

Smokin' Todd

<p />Today I'll be slowly smokin' a 6 lb chicken with mesquite. Tomorrow I'll be smokin' 3 racks of pork ribs with the same kind of wood(along with fresh kilbosi(sp)), since the guys at work handed me money to buy the ribs -they finally want to taste the smoked ribs i always talk about.
I want to impress these guys in a big way, so i want to get as close to perfection(cat's and JJ's) as possible.
My question for pork ribs is this:
A while back i remember posts about removing the "lining" from the ribs prior to cooking. Would that produce the best results? How to I go about removing that "lining"?...should I marinate the ribs before or after removing the "lining"? Thanx in advance.
ST- E2K impatient

Cat

Smokin' Todd,[p]The lining is a thin membrane on the bone side. Work one corner free with your fingers or a blunt knife tip; grab it with a paper towel; pull off the membrane. It may come off in several pieces.[p]Removing it will allow the marinade/rub to flavor the bone side a bit too. [p]Those guys won't know what hit 'em! ;-}[p]Cathy

Tim M

Smokin' Todd,
There are some pictures on my web site of the membrane coming off. Look thru the baby back and spare ribs menus I have there. That should give you some ideas and tips.[p]Remember to add the sauce late in the cook because any sugar will eventually burn. I like to add a heavy sauce about 1 hr b4 we eat and burn it on a little. Then have more dipping sauce at the table. Man your making me hungry for ribs.[p]Tim
[ul][li]--Tim's web Cookbook --[/ul]

Smokin' Todd

Cat and tim,
Thanx u two for the much appreciated tips. I wil surely peel off the membrane and mop them late in the cook. I will make sure to give both of u credit on monday:)
ST(and a place to