Question on Dry Brining Last Meal Ribs

[Ernest]

Helps contain some of the juices. Comes right off before serving

[FLBuckeye]

Ernest Just curious as why you leave the membrane on?

[DWCowles]

Since ribs are thin I don't bother brining them. I add the salt to my rub and rub the ribs the night before the cook. Also I do take the membrane off.

[The Rib Lebowski]

Thanks, guys.

[Ernest]

I cook mine with the membrane intact, season both sides.

[HorseDoctor]

Assuming you've pulled the membrane off the inside, I would salt both.

[The Rib Lebowski]

I am going to be using baby backs. Do I dry brine both sides of the rack, or just the top?

Thanks!
Pete