A trick I have learned on pulling the membrane is as follows: Put the ribs in the freezer for about 30 minutes. You don't want the meat to freeze but you do want the membrane to freeze or get VERY cold. Then take a small cake frosting knife (shhhh...don't tell my wife!!!) and slide it under the membrane between the bones. Do it from each side of the ribs to release the membrane from the meat. Then you can take a paper towel and grab one corner and pull it right off. The reason I use the frosting knife is that it is very flexible and bends with the ribs. You can use a butter knife or the handle of a spoon/fork but cake knife is much better. Also don't forget to score between the bones on the membrane side. You can never get all of the membrane off so this will allow the rub to get in to the meat on both sides.