Due to the price of Baby Backs and my location close to a Farmland Plant, my local butcher has been buying boxes of spare ribs for me, sawing off the bottom part(chine,whatever) resulting in about 2.75 lb St. Louis looking rack plus a 1.5 lb piece about 12 - 15 inches long that has considerable meat .First Question: In my Cookshack #55, please give some advice on time etc. assume a 225 degree. I will rub with my Cookshack rib . 3-2-2, or whatever ?? Spritz,apple juice. I saw a recent comment from SmokinOkie about what to do with different wt. of ribs, now I cannot find it ( I am a new guy !!) Second question: any ideas on my left over rib bottom strips ?? Thanks again for all your comments !!

First the leftovers.

Throw them in and cook until you are happy with them.You can even put them in a foil pan.

They become the cook's snack,or go in your beans.

Farmland has been giving good ribs and 2.75 lb is about what their St.Louis runs.

A VERY rough guess will be around 5 hrs. to done.

Try meat down for three hours,flip,apple juice,and check in about 1.5 hrs.

They may well need another 30-60 mins +.

I wouldn't start out foiling,until I exhausted other approaches.

Cook until they are done.

bill
sometimes people pay for this trim as rib tips. to me it is the best part of the rib but i grew up poor!! if i could suggest maybe you could add a little ancient age whiskey to the apple juice and then cook them just for yourself
jack

Thanks for the suggestions. I have three boxes of ribs and 40 lbs of butts to do by Sat. at 6:30(graduation party). My college grad. son is starting to worry and has actually suggested maybe I dust off my old Brinkman and Smokin Cajun as a backup. No faith in dear old dad . Probably will save the rib tips and the ancient age for next weekend !!!

There are two parts of the rib that get cut off during trimming for a St. Louis cut: the "flap" and what you've termed the chine. I always end up eating the flap meat myself during the cook (it's always done earlier than the rest) and I serve the chine up right along with the ribs and nobody's EVER complained that they got this very meaty piece of rib meat.