Flat bone pork riblets

[Pappymn]

My butcher had a 5 pound package of these for a buck a pound. They were wrapped in butcher paper so I am not entirely sure what I bought or how to cook them.

Any information would be appreciated.

[sparky]

marinade them and then throw them on the weber.  they will be good. 

[Rummm]

My butcher had a 5 pound package of these for a buck a pound. They were wrapped in butcher paper so I am not entirely sure what I bought or how to cook them.

Any information would be appreciated.

They are usually ends and pieces (but not always), the brisket meat, of spares that have been cut into St. Louis style to make them even. They are not as meaty as a regular sparerib and may resemble Baby Backs cut into thirds or quarters. I would cook them as Sparky1 suggested.

[sliding_billy]

Assuming they are the ends of spares, I don't normally trim spares... but occasionally I will trim the tips and pull them off about 2 hours into a rib cook and have a "chef's snack."  Cook them just like you like your spares in terms of rub and/or sauce.