My son asked me to cook up 4 racks of baby back ribs for a party he is having next weekend.
I got a deal on some nice ones. I am not a great lover of ribs so I don't ever remember cooking them.
But I have been around you guys long enough to know that I have to cook them long and slow in most smoke.
My question is about the membane on the back of the ribs. I know it has to be removed. But when and how is it removed? Before, after or during cooking? What is a good way to do it without destroying any meat??