"Zz Yzx" > wrote in message
...
> 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
that's the cooks cut, they get done way early and i pinch then off and use
to 'test' the taste. : )
piedmont