Amazing ribs gets a lot of stuff right, but beef ribs is one place where I think they miss the mark a little. Just my opinion, and you know what they say about that!
I do have to agree with Smoke that the membrane on beef ribs can be VERY hard to get off. And thinking upon the fact that you're hanging it in your pit barrel it may be best that you left it on.
For a regular grill/smoker unless the meat on beef ribs are really thin, I try to get as much of it off as I can it off. If the ribs are too thin to get the membrane off without tearing them up, then I will at least score it or it can tighten up like the silver skin on a tenderloin making the meat seem tougher.