I plan on cooking this slab of belly spares I picked up from Costco. Usually I take the loin ribs, but I thought this week I'd go for the meatier belly ribs. Those of you with Costco memberships know their belly ribs tend to come with a thick (~1 cm) layer of fat/rind on top.
Do you folks slice that off the top? Or do you let it stay on and try to render as much out into the meat?
FWIW, I plan on smoking using a 4 burner gas with the right-most burner on high, leaving the ribs on the off-burners going 1-2-1. The loin ribs in the past have been great on 1-1-1 but I figure these will need the extra hour (and yes, I consider this to be smoking ribs )