I purchase a "share" of frozen meats from local farms that are delivered to me once a month in dry ice. So I get pretty much all the cuts of meat.
I purchase a "share" of frozen meats from local farms that are delivered to me once a month in dry ice. So I get pretty much all the cuts of meat.
There may be a way to remove the membrane, but if there is, it’s probably more trouble than its worth, which is why I always cut them into serving portions.
If you’re not in a hurry to cook them, you might ask the local farms co-op (the folks you got them from) about the membrane. Are you doing them outside on a grill? (Or inside on a pseudo-grill?) If they’re baby-backs, the membrane won’t be too tough so you probably don’t have to worry about removal.