I cooked some spare ribs, a brisket flat, and a chucky today continuing my experimentation.
I decided to try something different with the rib trimmings. I sliced the trimmings perpendicular to the cartilage in thin strips.
I applied rub and put them in the smoker with the rest of the ribs at 275 F.
Because the trimed slices were thin, I foiled them after about 1.5 hours with just a little bit of water in the foil with them. I let them cook in the foil for about another 2 hours.
For the last half hour of cooking, I opened up the foil and spritzed the slices with AJ about every 10 minutes. Yeah, I know, "If you are lookin' you ain't cookin'." But, this thread is about whatever works regardless of how it rhymes or not.
In this case, it cooked just fine. I was lookin' and cookin'.
This was part of our lunch. I put a little sauce on the "riblets" and they didn't last long. They were tender, moist, and full of flavor.
This is a great option for cooking St Louis style spare rib trimmings that I will be using from now on.