So it’s probably been a decade since I did back ribs. I’ve just always done spare ribs, but I saw a nice sale on back ribs and figured sure what the hell.
I’ve always taken the silverskin off. Once I didn’t and I remember getting comments about it, like the mouth feel was a little tough there. This time I went to grab it to yank it off and it was super thin and barely there, so I just said screw it and left it on.
For whatever reason, it was great. Just a crackly little bite on the back side of the rib that came off cleanly. I think the thinness of the skin certainly helped it and if I saw it that thin again, I’d leave it on again.