Spares along with rib tips

[Tim Mulvihill]

Last night I was getting ready to prep my spares for today's cook. I though the butcher just cut em up St Louis style and rolled em up.
Well, he did, but also included the rib tips that he chopped off. The flap meat was still attached too.

So I sliced off the flap meat, seasoned up the spares and rib tips, and put them back in the fridge.

My question is, do I smoke the rib tips the same amount of time as the spares? Also, does anyone do anything with the flap meat, or is that garbage?

Thanks!

 

[Sonny Roach]

Tips and flap may not take as long as full slabs but they're still good eating. Also makes a nice addition to the bake beans you're fixing to go with the ribs.

 

[Omar Lemus]

Last time I cooked Spares I made this with the flap and tips. DELICIOUS!
http://www.epicurious.com/recipes/food/views/New-Mexican-Pork-and-Green-Chili-Stew-11338

 

[Paul H]

Tim, I cook the flap along with the spares. Doesn't take as long maybe a few hours. Great treat for the cook

 

[Dwain Pannell]

Also, does anyone do anything with the flap meat, or is that garbage?

I cook the flap meat with the same rub about 3 hours and use it for a little treat and to put in beans/black eye peas, etc. You don't need salt or pepper in the beans/peas and the smoke adds a lot of flavor.

 

[Jeff Andersen]

I love the rib tips better than the ribs. Good eeets.

 

[Monty House]

I usually pull the ribtips about an hour earlier than the ribs; alternatively, you can foil the small ends of the ribtips--they tend to burn easily--and leave it on for the duration.

I place the flap meat in a small aluminum pan alongside the ribtips. It's probably my favorite. I cook, then pull any membrane off--if I don't eat it all standing there (a true challenge)--I will chop up and add to beans, etc.