I like 'em both. I recently bought a case of spareribs for a big dinner and after I got done trimming them I had just a TON of trimmings left over. I cooked the spares about the same way I do BBs. They were awesome but a few of them were still a little toothsome. Next time I'm going to foil them for awhile.
By the way, I had real good luck taking some of the leftover rib tips, cutting them up, and boiling them in a pot until they fell apart, then straining the contents of the pot into a bowl through a colander. I set the colander (full) back on top of the pot to drip and cool a bit, and defat the broth in a gravy pitcher. When the meat has cooled, I pick off the meat, discarding the cartilage and any fatty tissue. Now I have nice pork meat and broth to use making a pilaf, or pork filling for burritos or enchiladas, or to use in a bean soup, or in a chili. Or the pork works great in pork fried rice or even in stir fries. So don't think the only thing to do with the trimmings is to smoke them and snack on them.
seattlepitboss