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Whether you’re cooking pork baby backs or spareribs, you’ll want to be sure that the membrane, or silverskin, covering the bone side of each rack gets removed. If left on, it keeps seasonings and smoke from penetrating the meat, and it cooks into an unpleasant leathery skin on the ribs. Some racks are sold with the silverskin already removed, but you probably won’t know this until you open the package. If the silverskin is still intact, removing it is simple:
| Slide a table knife under the silverskin anywhere along the rack. If it resists in one spot, try another. Lift and loosen it with the knife until you can grab it with a paper towel. |  |
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| Pull it off the ribs; it should peel away in one large sheet, but if it breaks, use the knife to restart at another section. |  |
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Thank you!! My hands don't work very well, and yesterday I had my first encounter with ribs that had the silverskin. I read other how-to instructions, and it was like a wrestling match! Today I am making another batch and just happened to see your link as an ad. I used your method with a table knife and as you said, it was so simple. I thank you again, and my hands do also. Have a great and safe weekend!