Does the membrane block smoke?

I've always removed the membrane on pork ribs, but I never gave it much thought. Does it make a difference in how much smoke gets on the meat?

The idea for this test was suggested by BBQ Hall of Famer, Meathead. Checkout his guide about the membrane on pork ribs:



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https://greatcookingtips.com/grilling-tips/cheesy-meatball-sub-sandwiches-with-easy-homemade-marinara-sauce