First time smoking Dino Ribs

I followed the following recipe

• Do not remove the membrane
• Remove excess fat
• Use a binder of your choice (binder = fatty liquid that holds spices to the meat)
• Spices. Mandatory: pepper and salt; To taste: classic spices for rubs
• Place in the smoker at 107°C until it reaches an internal temperature of 73°C*
• Spray several times during cooking (minimum 2, maximum once every 30 minutes): liquid of your choice between apple cider vinegar, apple juice, water, wine.
• When it reaches 73°C, after about 7 hours of cooking, you need to wrap the meat in paper and put it in the smoker (no need to smoke from here on).
• Continue cooking until the internal temperature reads 96°C.
• Remove the ribs still wrapped in paper and let them rest on a cutting board until the internal temperature reaches 80°C.
• Leave to rest for at least an hour and a half wrapped and wrapped in aluminum foil and a towel**. The temperature must not fall below 60°C.

Probably I left too much fat on top but in general I was satisfied with the result.