i remove the membrane as best as i can but I absolutely use that diaphragm flap. I love that thing! It ends up almost like jerky and it's a nice snack to have while your waiting because it always cooks a little quicker
Since I have not mastered getting the membrane off, I score the skin on the backside of the ribs between each bone. The skin seems to retract to the bone and I get fall off the bone meat.
Getting the skin/membrane off can be easy.... Run the membrane under HOT tap water for a minute or so... that melts/loosens the stuff that binds it to the ribs/meat..... grab with a paper towel and pull..... You don't have to wet the meat side of the ribs, just the membrane...
Question... is the post about removing the membrane or using the membrane. I remove the membrane. It's fun
But as far as reusing it I guess you cold get creative and use as a removable casing for something.
I think this was the OPs question, and it does make me wonder what it could be used for. Stuffing something and wrapping it with the membrane to hold it together? Though that is what Bacon is usually for. But could be an idea when on a diet. It is a lot more appealing than thinking about natural sausage casing. Though that never stops me from eating them