How to make pork rib membrane easier to eat

Many cooks recommend removing the membrane, because if left on, the meat can become tough and chewy. However, some prefer not to remove it, and there are ways to make it easier to eat: simply make slits in it with a knife before putting it in the smoker or oven.

The membrane, or silverskin, is technically called the peritoneum. It's a tissue that lines the abdominal cavity and serves as a conduit for blood vessels and nerves. It's edible, but it doesn't easily fall apart, and some cooks claim it toughens and shrinks when cooked. If you make a grid of cuts, its latex-like texture breaks down more easily. Also, since the membrane can prevent the flavor of spices and smoke from reaching the meat, the cuts help them penetrate. Beneath it is a layer of fat that is released when the ribs are cooked.

Leaving the membrane on also has its defenders. Some argue that it helps retain moisture and keeps the ribs intact when turned, improving their appearance. Removing it after cooking is possible, but more difficult because the surface moisture makes it hard to grip.

As for the flavor, the difference is minimal. A comparison by YouTuber BigDaddysBBQPit suggested that ribs with and without seared membranes are quite similar, although the seared ones were slightly juicier. Some grillers claim that the unseared membrane makes them a bit chewier, but the difference in flavor and texture is negligible.