Hi all;

I bought a cryo-pack of pork spare ribs (2 racks) from Costo recently.
Just now I started to prep them for my WSM. But on each rack the last
10-12 inches had no rib bones, or only a couple of short, soft bones.

The meat looks tasty, with the look and texture of beef skirt steak or
flap meat.

How to cook this stuff? It won't stand up in a rib rack on my WSM. Is
it better grilled? Or bound for chili?

Any help appreciated, and thanks a heap,

-Zz