Spare rib flap meat

[bbq_esq]

Doing a rack of SLC spare ribs in the PBC today. This rack from Wild Fork still had the flap of meat on the back, which I trimmed off. Wanted to see what I could do with it so I trimmed it up a bit, tossed with salt pepper and some brown sugar and hung with the ribs. After 2 hours I pulled the flap out and it was really tasty. Almost like hot pork jerky, if that makes sense? If I wanted to make something like this in a large quantity, what would my best bet? Or is it just one of those little cuts you save for yourself lol. I was thinking maybe 1/2” slices of pork belly or shoulder maybe.

[Mosca]

For me, that is always the chef’s treat. If I trim a whole rack down to St Louis cut, I make the tips separately (or, more often, leave them on the rack for St Louis +), and use the other trimmings for beans.

[texastweeter]

I use it for beans myself. For pork jerky I use loin.

[captainlee]

I used to smoke it separately with a dash of salt. That was for my 4 legged fishing buddy. Unfortunately has has passed on so i need to find a new way for it.

[Bkhuna]

You have two legs and also deserve a treat. Just sayin'...

[captainlee]

Correct, but he was by my side preping and smoking so that was his treat for all the help.