I use the trimmings, too, for ribs & kraut, "riblettes", simmer for pork broth, etc. Commercial "St. Louis" ribs are trimmed way to lean for my taste. I've used the ones from Chicago Meat a couple of times and they are OK and very easy to portion control but are really closely trimmed. I haven't had any experince with Curly's but have heard some good things.
Southern Brethren BBQ Competition Team
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KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker