I have to say that I like spare ribs over baby backs because spares have more meat and a less gamey flavor. However, I don't care for the trimmings....namely the brisket (or rib tips). Normally I give them to the dog (and boy does she love me!), but this weekend I got a rack of spares that had really thick rib tips. I didn't feel like I could throw it away this weekend, but I can't stand the connective tissue in it. So, I laid the flap on top of the tips and rolled it like a cinnamon roll, and tied it with butcher's string. I smoked it to 140 and put it in a foil pack with some bacon grease and apple juice, and cooked to 205. Obviously it didn't fall apart like pulled pork, but it did shred very well. I just mixed it with Jeff's sauce and made some kickin' sammies.