Last year I stopped doing baby backs and made the switch to a St. Louis rack that I cut from spares.
I've struggled with my options for the trimmings after you get your St. Louis cut (trimmings don't cook up like ribs
). I did find one recipe that I liked using a "jerk" (as in Jamaica) marinade but I'm looking for other ideas. I found one person who grinds it (don't have grinder now) but that's not an option...yet. So what do you guys do with the rib tips?