rinse. pat both sides dry with a paper towel.
place the ribs bone side up in a pan or cutting board and remove the membrane. the membrane is a thin layer over the bones will make the ribs tough if it’s not removed. slide a butter knife under the membrane on one side to get it started. once you have enough to grasp, use a dry paper towel and pull the membrane off. it should come off the first pull, but sometimes it will break. just continue working it with a paper towel.
after the membrane has been removed, season the ribs. to keep the rub on the ribs, you can apply 