Sorry, but the chewy argument doesn't fly (just like a pig). This is not chewy in the least after having been on there for several hours, covered in rub, basting in juices, etc. It is semi-crispy, easily peeled, or better yet, nibbled off.
I have to agree. I have never peeled it even on beef ribs. The extra crisp is always anticipated. I.m not saying the other way is wrong, but certainly would not be my preference.
Randy
