Hello guru's of the bbq world,
I've been smoking ribs/butt for the past year now and have been learning a lot from you all...sincerely, thank you.
Question: After trimming the skirt from the spare rib, there's a section of "mini-bones." I've been saving the skirt for grind w/venison sausage, but have been ditching this boney section. I've read through the posts that some save for beans, soup, etc., but I was wondering if any of you have a method on trimming these pieces for smoked riblets instead. Thoughts?
(big-baby double-stack smoker)