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.