Spare st Louis cut + Burnt ends

[loosechangedru]

Picked up a few racks of spare ribs from the local grocery, Ward's. They were advertised St Louis cut, but I guess I didn't look in the package very carefully, because it INCLUDED the trimmings. So I had the full spareribs, just separated into trimmings and main cut. Has anyone tried to make something similar to burnt ends from those rib leftovers?

Applewood @ about 240 for 3-2-1. Saw this curled-up configuration somewhere and wanted to try it out - worked great! I'm really into space saving techniques, especially since I have a 12 lb packer to smoke on my 18.5 WSM tomorrow night...
My other made this image for the season lol

Chopped up the trimmings, sauced them with au jus, bbq sauce, and butter, and back into the smoker for a 2-3 hours.

I'll update the burnt ends when they come out :) Ribs were PERFECT!

 

[loosechangedru]

 

[gmc2003]

Ribs look fantastic, as for the trimmings, well lets just say the pooch and I enjoy those while sitting outside smoking the ribs. Chefs treat so to speck.

Point for sure.
Chris

 

[tropics]

Nice job you can get a lot more ribs in that way.
Richie

 

[uncle eddie]

looks very good! I like the way you rolled the ribs. Like

 

[illini40]

Looks great! I've never seen ribs rolled like that?

Do they taste or cook any different? Any more insight you can share on the cook method?

 

[loosechangedru]

Looks great! I've never seen ribs rolled like that?

Do they taste or cook any different? Any more insight you can share on the cook method?

Other than not straightening out completely, they tasted the same. It only broke the bark a little bit. I tried to make sure they didn't touch as they spiraled, so that they'd have as much smoke contact as possible. Still, if I'm ever doing 6 racks on here, I'll know how I'm doing them!