I pull it off myself once you do a few slabs kinda learn the tricks to it it's not that hard,i use a butter knife,get under the membrane right on the bone,work it up (you can once you get the knife under there roll the knife over to get some slack) then work your fingers under it some then use a paper towel to grip the membrane with and pull it right off. how i do it anyway..
I have been cooking ribs for over 30 years and used to work at a BBQ restuarant as a kid. We never pulled it off. They were still good ribs As I got older I started to pulled them off all the St Louis style ribs I cooked.As for it making a difference it does to a degree. Some say it will cook off some say it will not. I get most of my ribs from Costco ( baby backs) and I gave up pulling it off ,the reason is the amount they leave on there is so small you cannot get it off anyhow. When its time to eat anyone who has had my ribs will say they are the best they ever had. hmmmmm maybe they might be a tad better if I got that little bit off. or not. My point is on some ribs it is so thick that its needs to come off and will easy. On the ones like I mentioned above it does not really matter. So choose you drink wine or beer.
Ok I will have a beer now ummmm or a glass of wine oh what ever