Barbecue Pork Spareribs – With or Without the Skin?

The debate ebbs on as to whether or not to remove the skin from pork spareribs before throwing them onto the barbecue smoker. You will find true barbecue enthusiasts on both sides of the argument. In my personal opinion, when turning in spareribs at a barbecue competition, I always remove the skin. When cooking at home for the family, the skin stays on to get that nice crunch.

Spareribs: Barbecue them with or with silverskin?

"(Tim Carman/The Washington Post) I mention the smoke levels, because this barbecue season I have encountered a problem with my spareribs: They're turning too dark, too fast, making the racks look like something Emeril would produce for a Cajun-zydeco …"
http://www.washingtonpost.com/blogs/all-we-can-eat/post/spareribs-barbecue-them-with-or-with-silverskin/2012/06/04/gJQARtJuDV_blog.html

Not sure this debate will ever be settled, but it sure is fun to discuss.