BBQ sauce

[pmull]

While we're talking Q, I've noticed lately that it seems to be becoming more popular to leave the silverskin on the back of your ribs while cooking, and then removing it after they're cooked.  The theory is that it helps the meat hold in more moisture.

I think that is actually a good point. Plus, sometimes it's a pain in the posterior to get them off.

I always remove the membrane from the backside of the ribs. I have always heard the ribs will be tough if you don't.

I go heavy on the "rub" when cooking ribs. I remove the membrane and rub in the "rub" several hours before I cook. I put the BBQ sauce on just before I take the ribs off the grill.

[Catch Prothro]

Gumbo is always welcome! 

Best gumbo I've had was made by my uncle.  He is an old salty dog, served in the Navy, grew up on the coast.  He has a house on a canal in Orange Beach.  We'd take his aluminum boat out into Perdido Bay, pulling a net for shrimp.  Combined with fresh caught crab and fish, I can't really match his seafood gumbo in N. Alabama.  But I've experimented with more rural forms of gumbo, smoked chicken or turkey with sausage, and I made a killer smoked duck and oyster gumbo (despite recipes to the contrary, sausage does not belong here).

I always remove the membrane from the backside of the ribs. I have always heard the ribs will be tough if you don't.

I think you are correct for grilling ribs.  When slow cooking in a smoker, most cooks still recommend removing the membrane, though others suggest it helps retain fat/moisture and gives the ribs a hot-dog-casing "snap."  I've done it both ways; you get more smoke and rub penetration without the membrane.

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