This is my first time cooking ribs so I feel I am making some rookie mistakes.
I forgot to peel the membrane off of the rack of ribs I plan on cooking later today and they have already been soaking in the marinade overnight.
My questions are: Will the marinade penetrate the membrane and still flavor the meat? If I peel the membrane off after I pull the ribs out of the marinade, would it be worse than if I left the membrane on?
Cursory question, How often should I baste my sauce on the ribs? I have seen reports that it should be anywhere from once or twice towards the end of cooking, to every 10-20 minutes through the whole 2-6 hour process depending on temperature.