Actually, you don't even have to pull the membrane... It can help hold the moisture in the meat. What you can do, is score the membrane and you'll find that you don't really taste or feel it. I've done it both ways. Thing is... what is important is how the ribs taste & feel when they are done. I've done them low and slow with membrane off. I've done them low & slow with membrane on, the a hot sear which burns the membrane off. I've done them hot and fast, I've done them wrapped, I've done them bare. All said... no matter how you cook them... they need to get to the right temperature so that all the fat & collagen does it's wonderful thing of breaking down and becoming wonderfully tender.