I personally like making fall off the bone ribs. My reason is mostly I like sharing food and that's what most people think is the best ribs. So when I make them on the pit barrel I always leave the membrane on. It helps the meat stay on the hook and I also love eating it too. It's delicious when cooked right. And another thing I do is cut all the slabs I want to cook in half. This way they way less and have a better chance of not falling. Anyways I make the ribs like this and they have never fallen into the coals. Hope this helps any newcomers
