Trim Ribs and Remove Membrane

real butter this made of cream got a little bit of trimage to do I'm going to trim off some fat here we're actually going to unroll this just a little bit and we're going to look and see if our butcher pulled back our membranes it's not gone so we're going to get a hold of that and get it off you can just take your fingernails or a paper towel and get a hold of this membrane in the inside of the ribs and just peel it back and what I'm doing is getting up under here with my paring knife we just want to get our finger up underneath under this membrane and pull it off if you have this butchered for yourself just ask the butcher if they'll do that for you peel the membrane you can see it that'll just help with penetration of the flavors next thing we're going to do is we're going to take this we're actually going to trim off a little bit of the excess fat because we don't need all that fat on there it's just going to make it a greasy mess we're ready to rock and roll we're going to go ahead and get this guy seasoned up before we season it because it's going to soak in the seasoning overnight we're going to go ahead and lay out some aluminum foil