I understand from a little bit of reading that too low of a temperature with beef spareribs will make for very tender muscle but fat that is not rendered (http://www.insearchofheston.com/2014/03/how-to-make-heston-blumenthals-72-hour-rib-of-beef-recipe/).
On the other hand, too high will leave the flesh falling apart and stringy (personal experience, braising for 3-4 hours).
I would think barbecue people and smoker people would have this cut of meat fairly well figured out, but in a quick search of barbecue sites I do not find anything. (well what I find is generally 95˚C to 100˚+C which I think is unreasonably high)
I have an accurate oven thermostat so I often sous-vide cook dry in the oven. Can someone suggest a temperature to try, which has worked well in your experience?