So I've smoked beef ribs several times and really like them. The recipe here call for removing the membrane. Are there 2 membranes? The beef ribs I've been getting have a thick fatty membrane. Once you get that off there is what appears to be a shinny thinner transparent membrane. I've tried peeling that off, but it is a pain. I can't get it to come off as easy like pork. I put the butter knife under it at a rib bone, but as soon as i work it enough to get a finger underneath it tears.
