Last cook, I made sausage of my pork spare ribs, trimmed to a St. Louis cut. This time, Hawaiian smoke meat. Marinated in a soy sauce, ginger, garlic combo. Doing it on my ceramic kamado. Interesting how the wet marinade keeps the temperature down, even fully open. I'm using a pizza stone and a drip pan. Stable temp after an hour.
I think these trimmings could make some really good smoked pork jerky. A few of the smaller pieces were more dehydrated and were thick pieces of jerky.
I have some trimmings on the kamado grill now. I marinated with huli huli hawaiian marinade recipe from amazingribs.com. Two racks of spare ribs trimmed to St. Louis cut, yield about 3-4 pounds of lean trimmings. Good stuff!