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For the rib meat to be tender, you need to remove the tough membrane first.
Slide a dull knife under the membrane and along a bone far enough that you can pry an edge of the membrane loose.
Then grab the loose edge and peel off the membrane in one big sheet or a few smaller pieces. You can use a paper towel if the membrane is hard to grip.
© 2009 Weber-Stephen Products Co. Tips from Weber’s Way to Grill. Used with permission.
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