Has anyone trimmed thier ribs St. Louis stle after there smoked. I just didn't have enough room on the smoker to place the ribs and the trimmings. I'm gonna try to cut them down when I'm finished.
Nope... If I'm cooking more than would normally fit flat, I use a 'Rib Rack' that I found for my weber... Each one holds 4 slabs (or two slabs of ribs and two slabs of tips)...
I've taken off what's above the bone, but haven't trimmed the flap after cooking. It's no big deal, other than it's hot. I do think sometimes that the meat that isn't on/between the bone cooks faster and may be over-done. After the cook, other than for aesthetic reasons do you need to cut them down? Just continue your cut up thru the meat.
I will some time take the tip and use them in tomato sauce(italian mod). You can also roll them up and put them on the smoker i.e. Paul Kirk. They will take up less room.