I'm smoking some spare ribs for the first time, I've done plenty of baby back ribs previously but have never done spare ribs. After trimming the ribs and removing part of the breast bone I had a good piece of meat leftover that didn't have any cartilage in it. I didn't want to throw this away so I figured I could do an experiment with it. I just put everything on at 11 a.m. CST. First the ribs. I trimmed them up and did a thin layer of yellow mustard on them then sprinkled on a pork rub that I like to use. It's Kosher salt, turbinado sugar, paprika, pepper, onion powder, garlic powder, chili powder, and cayenne pepper. I'm planning on doing these the same way I do my other ribs. Smoking at 225 for one hour then spritz and continuing with a light spritzing every 30 minutes or so. I'm not going to foil them as I've abandoned this method after doing my last rack of ribs without foil Thread: Abandoned 3-2-1 method . Once the bend test starts showing me that I'm getting close to being done I'll crank the temp of the smoker up and sauce the ribs (family prefers it this way) then do 30 minutes on each side to help caramelize the sauce a bit. Experimental meat. This is where I'm going to have some fun. I did Kosher salt, coarse pepper and fresh thyme from the garden on this. I folded over the piece of meat and have wrapped it in bacon. I'm planning on smoking this until an IT of 150 or so. Depending on what time this gets done I may need to wrap in foil and put in a cooler until I'm ready to sauce my ribs. When it comes time to sauce the ribs I'll sauce the "mystery meat" with a blueberry BBQ sauce (below). If anyone has any tips or suggestions for me with this piece of meat I'm more than happy to hear them. I'll give updates as this progresses and let everyone know how it turned out. I'm going to quarter this recipe as I don't need this much sauce and it appears as though this is for 2 - one pound tenderloins. 2 pint(s) blueberries 2/3 cup(s) honey 1/2 cup(s) ketchup 1 jalapeño pepper, seeded and minced 1/2 cup(s) chopped shallots 1 tablespoon(s) grated fresh ginger 2 teaspoon(s) fresh lime juice 1/2 teaspoon(s) dry mustard Bring sauce to boil over medium heat then reduce heat and simmer until sauce thickens, about 45 minutes. The ribs and the extra piece of meat before being wrapped in bacon Bacon wrapped "mystery meat"