I made 3 racks of spare ribs for my family today, and they loved it. The racks were somewhat variable sizes, however, with thinner/thicker areas of 'excess meat' (i.e. the ends, the brisket portion, etc.), so some pieces were not as moist as others. I'm thinking about trimming my ribs St. Louis style to make them more even in the future, but I don't know what you do exactly with all the extra cut-off meat. What do you guys usually do with it? Season and smoke alongside the ribs? Save it for later? I just don't wanna waste all that goodness.