Just finished up my first rack of ribs with my brand new Green Mountain Daniel Boone. They were st.louis style spare ribs from walmart. The ribs were moist, great smoke ring, and very good tasting, but the only problem was that there was way too much fat on the top of the ribs. While eating I would have to take the fat off which would take all the good flavor off. Should I have trimmed this fat off, or should i have cooked longer at some point in process, or should I cook at a higher temp next time. I listed my recipe below. Removed the bottom silverskin/fat, and used a mustard, apple juice, Worcestershire sauce rub, then put my spices on top. Smoked for 3 hours uncovered, bone down at 225, spritzing every 30 minutes with a apple juice, apple cider vinegar mix. Added apple juice to the foil, and rubbed dark brown sugar and honey on the top of the ribs, then wrapped in foil and put in the smoker bone down at 225 for two hours. Finished up the last hour uncovered, bone down, and brushed bbq sauce on the ribs 2-3 times during the hour at 225. The internal meat temp was only around 150 degrees after 15 minutes at 225 during the last hour, so i kicked the temperature up to 325 and got the internal temp to 190. The temp stayed at 190 for about 5 minutes until i was done with the last hour. Any help would be appreciated.