I have a friend who smokes his pork loins wrapped in parchment paper and slathered with apricot jam. I had some and it is delicious. Parchment retains the moisture but lets the smoke flavor in. Don't know the specifics but I'm sure AI can find them for you!
There's a place or 2 we go to that doesn't take the membrane off. I actually like it on there...peel it off as I'm eating the rib and eat that too. I like the little chewy texture.
Once I learned how to do it, realized how easy it was, and quick it was to do, I always now remove it. Just a personal preference! Some score it and some just leave it on.
I Guess I have to say that I prefer to remove it. That being said, If someone is going to make ribs for me I will eat and enjoy with the silver skin on. And probably eat way too much!
Don’t forget to try this… 488K views · 3.2K reactions | Smoked butter? I'm in. | Over The Fire Cooking by Derek Wolf
