I bought some spare ribs to smoke for a birthday party tomorrow. I see a lot of people trim them into St. Louis style. Why? Is it more of a visual thing? Do you smoke the meat that you trim off anyway? A nice trimmed rack of ribs does look great but I was just wondering what you guys do and why. I've got three racks. Going to do 3-2-1 with them. Apple wood, spraying apple juice every hour. One is going to be rubbed and then sauce the last hour. One is going to get rubbed and kept dry. The third I'm thinking of doing some sort of honey/whiskey mix but I haven't figured that out yet and looking for suggestions. Also doing some ABT's with japs and some yellow peppers I've got growing. Qview tomorrow. Thank you all.