On Sun, 16 May 2010 13:30:37 -0700, Zz Yzx wrote:

> 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,

I usually fold it under and cook it right on the rack, and then cut
it off gradually as I'm cooking. Just to make sure it's still
cooking ;-) It dries out a little, but isn't bad at all. One of my
favorite pieces of meat.

On a rib rack I'd just let it flap wherever it wants, or stick a
skewer through it and attach it to the last rib.

-sw