Extra Meat Bits From Spare Ribs: How to Treat Them in the WSM?

[Count Porcula]

I tossed some Royal Oak hardwood briquettes, three tumbleweeds, and some big hickory chunks in the WSM, it's at 275, and I am waiting for 300 and thin smoke. Mission: spare ribs.

I don't like St. Louis ribs or baby backs, because I like all the fat and junk that comes with spare ribs, as well as the price, but some of the extra stuff is not as bulky as the ribs, so it will cook differently. There is a big flap of meat across the membrane, and there are other bits similar to it.

What do the rest of you do with this stuff to prevent it from overcooking? I have always put it in with the ribs and taken what comes.

 

[Kvgsqtii]

I always thought spare rib trim was the chef's mid day snack? The reward for relaxing on the deck and making sure the chairs don't float away.

 

[Count Porcula]

I set a timer to rescue it at 90 minutes. Sitting back and loving Southern life now.

 

[InstinCure]

The flap and thinner trimmings sometimes becomes a take on the McRib with quick pickle/pepper/onion relish. The meaty brisket bone strip is my favorite part of the pig, I think. Smaller chunks of that brisket strip when buying packaged Rib Tips might become a rub/brine experiment, or used for corned pork.

 

[Count Porcula]

The scraps were great, but I don't think 300 is the way to go in this smoker with no pan.