What to do with Spare Rib "Skirts"?

During the fall, I smoked a large number of spare ribs for a party, which I trimmed down to St. Louis style. I did not have room on the smoker for the trimmed skirts, and now have probably a good 4+pounds of the same (including some from a few other cooks) in my freezer. Any thoughts of what to do with these (either BBQ preps or non-BBQ preps)? I had thought about just smoking some for use as seasoning meat in soups and red beans and maybe doing a tasso-type of rub and treatment for some, but would welcome any suggestions folks may have.

Grind them up and use as part of a burger or meatloaf mix?

I usually do exactly what you talk about; tasso! The skirt makes for great tasso. I'll usually season it with cajun spices and smoke until the outside is pretty dry. I have also just treated it like the ribs and eaten it as a chef's snack while bbqing.

Next time I might make a smoked sausage with it.

I cut them into 1" pieces and add them to saurkraut and slow cook

I've diced them up, browned them a bit and added them to chili