Spares! You can cut them down fancy and call them what you want if you want, but for me it ain't because I am cheap, it is because I am poor! there is a difference. Pull the silver skin (membrane) trim off a little fat, the skirt, the the little end and smoke the heck out of them! There is enough meat to be filling, enough fat to make them cook up moist and tasty and tender and enough bone to give you a handle to hold on to!
I ain't too proud to admit it, I will do the country style ribs about as often as Spareribs, It is just a smaller undertaking, kind of a smoker day "light" if you know what I mean?
BBs are rare around my smoker, but still some good eating! The only problem is that they run out too fast. Alot of folks like them because they can be less messy to eat, just suck that tender meat off of that little bone and don't make a mess at all. But the best part of spare ribs is getting sause on both ears as I knaw on the bone! Now that is eating!
