Spares

Just finished another batch of pork spares and had a couple of questions..

Somewhere, someone mentioned a website that showed the preparation of spares for different methods. Hopefully, someone can point me to that site.

Is there a way to pick out spares so I don't pick slabs with so much sub-q fat. Looking at the package, I can always see fat on the slabs.. but this last package, while showing a normal amount of fat seemed to have a lot of fat below the thin meat surface.

Also, is there a type of spare that has little/less fat? When they are hot, out of the smoker, the fat seems negligible.. likely because I'm hungry at that time.. but, the grease is really dripping off of them.

I guess I could cook them longer and render more fat.. but, I'd guess that hogs are like people.. some fatter than others.. or, I should pick another cut.