Since we had such good results with whole spare ribs in Coeur d'alene, I decided to trim them after they were cooked this time. My theory is that they stay more moist that way because these were the best ribs I've cooked (granted I've only cooked around a dozen). The texture was perfect and I used two different seasonings on each side which got some compliments from our guests! People ate the ribs more than the salmon so I take that as a good sign. I'll be out of town this weekend but look forward to next week when I do brisket.