Pork belly

Went to my local butchers yesterday and amongst other things, asked for a slab of bork belly. So the guy asks me to wait a couple of mins, walks out the back and comes back with a whole side of pork and asks how much I want and cuts the amount off that I ask for. Now what I expected what what you usually get in the supermarket, i.e. a slab of boneless pork belly, but he just cut straight through the side and gave me a chunk of belly with ribs still in. So what I have is a chunk of belly attached to a part rack of spares.

So my question is, should I smoke this the same as I would spares? And should I take the skin off first?

I have never smoked them with ribs attached but I would imagine it's the same method as for ribs.

I do them skin down with no trimming at 225 and they come out great. A bit on the bacon side and very nice. I use the same sort of rub as I would ribs.