Spares are my favorite ribs. When properly cooked, I think they have a more pronounced pork flavor than loin ribs. In part, this comes from the longer cook time used and the higher fat content of the meat. To me it's kind of like the difference in flavor between a pork chop and a (shoulder) pork steak. If you cook the whole slab, you get the advantage of getting a little texture change as you eat your way toward the the brisket end of each rib (which is my favorite end)
Because of their weight and leanness, BB's are easier to cook and of course take less time than belly ribs. Trimming a slab of spares into a St Louis rack is no big deal, plus it gives you some excellent snackin' when you are cooking. When I do trim them I try to get the strip for myself.
KCBS - CBJ
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