I cooked some ribs this weekend and while I normally remove the silver skin I didn't this time because I wanted to try it based off what some of y'all were talking about last week. I could tell the difference. The meat turned out good but that stuff is tough and even made them harder to cut.

Going forward I will continue to remove the silver skin, it's worth the time in my opinion.

I’m a flippant rib cooker, I leave it on

A pair of catfish skinners make for a quick job. IMO the ribs are much better cooked without the silver skin.

Slower cooker method eliminates the need to remove silver skin.

I leave it own because in my mind it doesn’t let the juices escape. It keeps juice and taste in the meat.

Spare ribs. They require more prep. Yeah, the skin has to go.

St Louie's are simply spares that have been trimmed and blocked.
There's no skin on baby backs.

if I can get it off I will, but if not, it stays on

I live life on the dangerous side…..I leave it on.

I have smoked a ton of ribs over the years, early on I would remove the skin, after watching a few videos and then leaving the skin on I can tell no difference. I almost always trim my spare ribs into St Louis style ribs, save all the trimmings for pazole or chili.

Always remove.

I prefer the snappy, almost cracklin you can achieve by leaving the skin/membrane on.
If you go 3.5 hours bone side down unwrapped, then 30minutes wrapped with cola/bbq sauce meat side down, then finish unwrapped bone side down until done, the skin/membrane turns out crispy and delicious and a nice contrast to the soft/tender meat and reduced fat. 250-275 the whole way.

Yes there is. I always remove it, but I have been thinking about leaving it on. If anything, the rub goes into the meat better, unless you want to season the silver skin and eat that.

I always remove the silver skin. It only takes about 10 sec. per slab to remove and I like the end results better. Easy-Peasy to remove. Take a butter knife and slide it under the skin on one end of the slab and lift it until you have a piece to grab, grab it with a paper towel and pull and it will usually come off in one long piece.

I use the handle end of a spoon or fork, short end of the rack, 1 or 2 ribs down seem to the best spot. Run the handle in all the way across rib under the skin out the other side, you pull it right off, no paper towel needed. But if it tears and is problematic, paper towel helps.

Try Smithfield brand next time.

This ^^^

I worked for a major restaurant group within the Brinker Int'l restaurant group for over 30 yrs, notoriously famous for their baby-back ribs.
We always pulled the skin prior to pressure cooker smoking.
YMMV

I always pull it off, but I never make more than a few racks at a time. So it's no big deal to spend an extra 30 seconds per rack.

Always off. Always!!

I pull it. I never wrap ribs though. makes no sense to me.

Wait... you can pressure cook ribs too!? I am just learning the crock pot method myself.

Did where you work rhyme with "Dillys"? I have a buddy who is the GM of a "Dillys" in DFW and his wife works for them as a Corporate Trainer.

Yes on the Dilly’s.
Google ‘Smokaroma’ pressure smoker!
Dilly’s uses a different smoker now, not sure of the brand.

Just looked that up. Man I haz the disappoints. Ribs in 45 minutes?!?!

I always remove it. Neighbor who was a cook and now works in food service told me to wrap in Saran wrap when cooking in the oven. I tried it and works well. I would prefer to smoke them but not going to fire up the big smoker for a rack or 2 of ribs.

I usually remove it but get lazy sometimes and honestly can't tell any difference.

I forgot until I read this but that is how my Momma used to do them when I was a kid.

Seems like the plastic would melt but what do I know... I might have to add this to rib making repertoire along with my now infamous and classic croc pot ribs.

Be sure to ask Dr Quinn and her group about chili with beans.