Do you always have to remove the "silverskin" from pork ribs before you cook them? Why?

The silver skin is removed by some people and not by others. I remove it for two reasons; first to get the dry rub I use use on to the meat (silverskin is like plastic ), second it is tough to chew.

It gets removed before cooking because it does not breakdown. It is like gristle, and you can’t chew it into submission.

Ah, OK. I was hoping to skip a step!

Everybody has their own opinion on the subject & it seems to be a personal preference more than the exact right thing to do. I was raised that it was sinful to not remove it; so I’ve spent most of my life struggling to remove before cooking. I had a stroke & lost the use of one arm & hand. I have not yet figured out how to remove the ss one handed; so now I’ve accepted my sinful ways & cook them with the ss on. Maybe it’s just my opinion but I’ve found them to turn out juicier & more tender with the ss left on. If I’m not too late & you still want to skip a step, leave the ss on. If it doesn’t work for you, you’ll know the next time why it is worth not skipping that particular step.

Dang you, now you’ve got me craving ribs & I need to go to the grocery store to get some. It’s pouring down rain so I don’t see that happening today. Guess I better eat something fast so my cravings will stop. Oh well, tomorrow is another day & rain should be gone!!!