So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat.

Previously when I've bought ribs for smoking/slow cooking, That fat hasn't been there, and the ribs have been ready to receive my spice rub.

So my question is this: What should/could I do with this fat? Since I'll be putting it in my Kamado for slowcooking, I'd normally prepare the ribs similar to this video as seen in this picture

Currently I'm thinking of trimming most of the fat off and see how it goes... Over the course of 4-6 hours, it should rend nicely, but I also want my spice rub on the meat itself...

Suggestions please? :-D