I accidently thawed out 3 racks of spares yesterday thinking they were 2 butts . Will label stuff better next time . Anyhow wife is pickin up 2 butts from the meat man today for this weekend's Q session. I just watched the youtube video again on trimmin st louis out of spares and I think I got that down. Wife wants the st louis cut on the spares, I will probably leave mine alone. 2 ribs cut st louis style. Question is what do I do with the skirts and what I call the rib tips (breast bone part with cartilidge)??? I AINT THROWIN EM OUT THATS GOOD MEAT!!! Do I mustard and rub em like im going to do with all the other Q and sit em up on the warming rack and just keep an eye on em?? do I foil the tips like regular ribs? Do I try and stick a therm in some of the smaller cuts of meat? If it was just me all my ribs would be FULL slabs of spares, I love em!!! But a man's gotta do what a man's gotta do. What will probably end up happening is that she will like the tips and skirts better . Thanks for readin. See ya round the pit.