I got an early surprise from the Easter bunny. He also brought a box fromFruitawood with 10 lbs each of post oak, hickory, cherry, and pecan. Guess he thinks it's time for me to get serious.
I like spares, my wife likes baby backs...so I usually end up smoking 2 racks.
I smoke St. L cut trimmings (cut into 3-4 inch sections) right along side of the ribs. When they get a nice color on them I put them in a foil pan and cover until they reach 203F. After I get a few samples, I mean, it cools a bit, I pull the meat from the fat and cartilage. That meat gets a chop and goes into the freezer for the next batch of chili.