steve - the only way we can seem to get them up here are untrimmed, so i have had some experience with this. i don't do too much except trim off the flap of skin while i am doing the membrane and then slather it with mustard and rub just like usual. i have read where peole simply cut three or four slits in it and leave it on - the purpose of cutting the slits is to let it get done at the same time as the rest of the ribs.
other than that, i usually cut my slabs of ribs into three or four racks right between the ribs, just for the sake of portioning and because when i used my ECB, they fit better that way. there's also a big meaty strip that i slather and rub. here is a pic - the spare ribs are off to the right cut into three sections - the stuff on the left is beef back ribs and short ribs:
a person could do this, or, i think could siply slit the flap a few times as i described above.
i d love spares for their flavor - they are a bit more work than baby backs, but in my opinion they are worth it.