A couple questions:
1) Will 5 hours of low and slow eliminate the need to remove the membrane on the back side of spare ribs?
On my weber kettle I'd smoke for only an hour and then grill to finish, so I would remove the membrane and some of larger fat areas before cooking.
2) Can I leave the flap of meat on the top side on and not have it dry out? In the past I've taken it off and cooked it separately for those in the family who didn't want to wrestle with the bones. I'd be happy to leave it on if it won't dry out. I plan to use 5-0-1 or thereabouts. I like them tender, but not all the way to the point that they fall off the bone.
Cooking on an XL and Medium in Bethesda, MD.