Howdy folks! I'm going to cook my first spare ribs this weekend and I'm trying to get some good info on how to prepare them for the cook.
I know I'll remove the membrane and I'll rub them with a good rub, cook them indirect for somewhere between 4 to 6 hours at about 250.[p]But, my questions are on preparing the meat from the stand point of possibly trimming them. I bought two slabs from costco and they seem to have a couple flaps of meat that aren't part of the rib itself. On flap is in the middle of the rack, and I figure you just leave this on there and cook away. But the other flap is below the bottom of the ribs and is a pretty substantial chunk of meat (Or at least it seem to be be after the ribs stop, I haven't cut into it yet to make sure there is no bone in there). What should I do with this chunk of pork? Leave it there and cook away or cut it off and cook it separately?