Ok guys and gals, this is my first time to cut down a rack of pork spare ribs into St. Louis style. That part went great, should of took some pics of the process to get feedback but forgot. Now I need to know if I cook the flat that came off the same as the ribs themselves? I'm going to be doing the 3-2-1 method on a Brinkman, first time to smoke ribs, (say a little prayer) but I plan on making burnt ends with the flat, which I've never done,(say another little prayer) so any help will be greatly appreciated. Thanks.