I recall that as a kid, my dad would parboil a rack of pork ribs, and then finish them off on an old charcoal grill that didn't even have a top to it. Instead, he fashioned an aluminum foil tent. I have no idea how long he grilled them, but I can still smell the aroma of BBQ sauce and drippings sizzling on the charcoal briquettes. And when they were finally finished, I remember the membrane across the back, and it was crispy and curled at the edges. I liked pulling the smoky flavored membrane off of each rib and savoring it like a piece of candy.
What the heck, we didn't know any better, but it's something I distinctly remember with fondness.
"Food is our common ground, a universal experience." - James Beard