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[MMike]

I bought this and put it on my GMG at 225. I'm planning on cooking them like ribs but...
I'm not even sure what they are! 
Bought at Sam's this morning
R/P PORK SPARERIBS COV
BRISKET BONE OFF

Please advise!

Look something like this
https://www.samsclub.com/sams/pork-spareribs/prod4570168.ip

[Bar-B-Lew]

They are ribs but are not trimmed into St Louis style ribs.  They are fattier, have a bunch of cartilage above the bones, and will take at least an hour or so longer to cook then baby back ribs.

[Bentley]

That is the Classic Rack of Spare Ribs.  They will pretty much cook like a rack of spare ribs...My only suggestion would be to try them at 275°, and check them for tenderness at the 3 hour mark..

[MMike]

Update: At two hours I wrapped them in foil... They already had some bones sticking out at the ends.
Bentley, thanks for the 275 vs. 225 suggestion.
In my "Hot Rodded" GMG, 225 is kinda like 275.
Anyway, thanks guys for the info on what I'm working with.
I bought them on a whim as they were marked down for quick sale and today was a rare opportunity to cook them as I normally have other stuff going on seven days a week.

[GREG-B]

Next trip to C&C (now smart foodservice) they have spares for $1.76#.   Going to stock up for this summers BBQ fiesta.   Usually do BB but at this price.  Will turn them into St. Louis ribs and rib tiplets.

[MMike]

What will 275 vs 225 do?...Cook faster? of course.
Other affects?

[Bar-B-Lew]

Should render the fat better too IMO.  I cook em at 275

[MMike]

I tried 250 vs. 225 for three hours. Plenty done. I noticed the greasy quality from past cooks was gone. Much better. Everyone loved them. The color was awesome too.