Rib Preparation Step 2Removing The Skirt
A sharp knife is needed for rib preparation step 2. When the pig is butchered, the diaghram is removed from the body cavity, and a portion of this is left on the bony side of the slab.  The amount of skirt remaining on the slab of ribs can vary. Sometimes it's pretty narrow, as it is in this case, and on other slab it can be rather large. But that's ok because it makes a great tasting, quick cooking snack. A knife with a narrow, flexible blade is best for this chore. Lay the blade flat against the rib bones and remove the skirt in one piece. The skirt is covered with a membrane that should be peeled off before it's cooked. A light dusting of your favorite dry rub seasoning and an hour or so in the smoker and these'll be ready to munch on.
from Rib Preparation Step 2, Or go home, to Smoker Cooking
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