St. Louis style rib accessory meat temp?

[Aaron Buys]

So I'm trying my first set of spare ribs and I trimmed them St. Louis style. What temp should the extra non-rib pieces (not sure what to call those trimmed pieces) be for eating? Do I pull them at 165-170 or let them sit until the ribs are done?

 

[timothy]

Aaron.
Cook till tender, not by temp.
Usually done a-bit earlier than your ribs. ( esp the rib tips, the flaps or skirt pcs should only take a couple of hrs.)

Tim

 

[Gary H. NJ]

Right on Tim. btw, those scraps, smoked and trimmed of cartilage, bone, etc. can be added to your baked beans as they cook. Best beans ever!