Smoking my 1st spare ribs today and I have a question..... On the bone side of the ribs there is a good section of meat in addition to the more exposed bone area. I pulled the membrane off of the exposed area but am curious as to the rest of the rack. Do I need to cut the extra meat off in order to de-membrane that area as well? As it stands, instinct tells me to leave it well enough alone and run with it. Hopefully we'll be eating good tonight!