To remove or not to remove. That is the question.

[willshakespeare]

That little membrane bit on the bottom right. Would you rip it off or leave it?

The fat on the left. Trim down or let it dissolve with the cook, offering up its fatty porky goodness?

(For my UK friends these were St Louis ribs from John Davidson’s)

 

[chilerelleno]

Let it ride.
Fat is flavor.
After cooking it'll hardly be noticeable.

 

[sandyut]

Second on leave and roll with it.

 

[6GRILLZNTN]

Sometimes the membrane comes off easily, sometimes it doesn't. If I can get it off without getting to the point I start throwing knives around, I will. If not, I do what Chile told you.

 

[Bearcarver]

Sometimes the membrane comes off easily, sometimes it doesn't. If I can get it off without getting to the point I start throwing knives around, I will. If not, I do what Chile told you.

^^^Same here^^^
I leave the fat on, except for loose pieces.
However the Membrane has disgusting Mouth Feel, so I remove all that removes easily!!

Bear

 

[chopsaw]

That little membrane bit on the bottom right. Would you rip it off or leave it?

I would take that off . Looks like silver skin .

The fat on the left. Trim down or let it dissolve with the cook,

I get rid of that too .

Membrane on the back I leave on . The rest of the fat stays .

 

[gmc2003]

I'm with chopsaw on this one. Looks like silver skin - remove it.

Chris