St Louis, just thinking i end up wasting the pieces i cut off and that sucks but theres all the bone knuckles in it lol
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i was thinking of trimming after smoking next time too, the problem i have is we eat the good rib parts first then the trimmings alway get put in fridge and dont get eatinI don't trim mine. Just smoke the whole rib. When we have people over I trim them after they are smoked to St Louis style. You would be surprised how many people love the ribs (riblets) with the soft bones. If I am competing that is a whole different story St Louis all the way.