Use a butter knife, slide it between the membrane and the meat at the big end of the side of ribs, work the knife in until you pull up enough of the membrane to get a grip on it, then pull it towards the small end. It will be a bit of a pain, at first, but after you have done about four or five sides, you will get the knack.
Believe me, it makes a big difference.
OK, thanks. Got it. I actually have one butter knife left. I will at least do that much your way. Now if I ruin them and they fall apart and slip down into the charcoal, it is going to be all your fault :-).