I got a package of spares from Sams that contained 3 slabs of the meatiest ribs I've seen. I had to fold some of the end meat over onto itself to make the ribs fit on the LBGE. I saw a post recently in which someone here trimmed their spares. I didn't read in detail but what is the benefit of trimming? How is the trimmed meat usually prepared?
Also, I came across a site a while back that sold the custom handles. Can someone point me back to that site? I meant to bookmark it but failed.
A detailed write-up on these ribs is here
I rubbed a slab with DP Raging River, one with Grillmates applewood rub, and one with a combo of the two. I stuffed the meaty ribs into the inverted v-rack without doing any trimming and cooked using the 3-1-1 method.
The left-overs re-heated a few days later.