I'm doing spare ribs for the first time tomorrow. I like fall off the bone, so I'm thinking about a 3-3 method at 225. Good method? Should I trim the skirt and tips, or just leave them on? If I do not trim them off, will the extra thickness of the skirt really effect cooking time? If I do trim them off, should I just cook the tips and skirt the same way, 3-3 at 225, right next to the ribs? Any advise is appreciated! Thanks in advance!