Kiska95 wrote:Nice to have a good debate!
Remember they are feeding paying local customers that return day after day for the taste not one off for judges on how the rib looks, so maybe its about dollar Greenbacks and not Red Herrings, bit fishy that
Yes, you are right - this is likely to be about Dollars in the restaurants - but possibly more likely to be down to the less time it would take to prepare 100+ racks of ribs each day without having to remove the membrane.