Yeppers, what Fatback Joe said-when you square up the St. Louis style rib by trimming off the point (triangular piece) you then have the Kansas City Style of rib.
If been asked "Do you have to trim the ribs before you smoke 'em. Only if you want too. If presentation is your thing, trim 'em up. When I do trim them, I still smoke the rib tips, point and the skirt. The meat from the point and the skirt gets smoked for 1 1/2 - 2 hours then diced up and put into my Wicked Baked Beans. The tips I usually stash in the fridge and use for an after-work snack.