First, read the English article below.

Ribs have a thick membrane that needs to be removed before cooking - otherwise it gets tough and chewy. Slide your fingers under the membrane and work it off, or use a knife or screwdriver to help it come loose. Discard the membrane once it is removed.  Be sure to get every last shred of membrane, since you don't want bits of chewy membrane on your ribs. You can ask the butcher to remove it for you. You can use a rub and let the seasoning seep into the ribs overnight, or skip this step and mop the beef with barbecue sauce during the cooking process. Some chefs contend that brining overnight with a rub improves the flavor, while others prefer not to infuse the beef with spices and salt. Either method will result in fall-apart ribs that are tender on the inside and crispy on the outside.  If you're using a rub, you need to plan ahead so you have time to let the ribs brine overnight. Just rub your dry spice mix over both sides of the racks, wrap them in plastic wrap, and refrigerate overnight. Make a homemade rub with the following ingredients:  3 Tablespoons salt 2 Tablespoons chili powder 1 1/2 teaspoons black pepper 1 teaspoon cayenne pepper 1 teaspoon smoked paprika 1 teaspoon dried thyme 1 teaspoon garlic powder 

Now, please write a short abstract for it in Chinese. Abstract:
将牛小排上的薄膜撕掉。 腌制小排。