Preparing to Smoke Pork Loin or Pork Baby Back Ribs

Pork Loin is a different term for Pork Baby Back Ribs. A great tip for getting the membrane on the back off the ribs is to use a paper towel to help grip the membrane once you get it started. I’d leave the fat on the ribs and let it soak into the meat to tenderize the ribs. What would you do with the excess fat?

This cook uses a butter knife to get the membrane started. Comment with what tool you use to get the membrane off.