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

"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

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