My butcher calls the membrane on the back of the ribs "demon skin".
Not only can the membrane toughen up with some cooking methods but it isn't permeable, so the rub/marinade won't penetrate it to flavor the meat. If you smoke the ribs (my far prefered method) the smoke won't penetrate either.
Most butchers will remove the membrane for you if you ask them to when you purchase the meat.
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