I was watching Guy Fieri on tv the other night showing how to cook ribs. But before he started, the first thing he did was remove the "silver skin" off the back of the racks. I had no idea that there was a skin there that was supposed to be removed before cooking ribs. Is this true? Should I be removing this skin the next time I pop a few racks in the oven? Sorry about what may be a silly question but I am really interested in hearing what some of you have to say.