This aids in viewing what is being cut. Once you have two slabs of brisket, one lean and flat and the other fatty and enlarged, take a knife and slowly remove any visible fat. Keep the knife flat against the meat and shave the fat off. Keep going until it looks like it can be served. This will give everyone one slice of each type.
Many people believe small pork spare ribs make a better smoked barbecue.
If you buy the pork spare ribs with the hard bone still in, ask the butcher to cut it off. As for the flap of meat on one end, it is a matter of personal preference whether or not to keep it on. Wash the ribs to remove any residue or unwanted odors. As with a brisket, season with the dry rub the evening before and refrigerate overnight. If you desire more smoke flavoring, try slow smoking the unseasoned ribs at 175 to 185 degrees for 2 to 4 hours and then bringing the temperature up to the desired 225 degrees.