See there, Tony likes the whole thing. I think he likes baby backs too.
I take the trimmings, load them up, double or more the amount on the ribs, with a sweet, sugary, spicy, rub and cook them as long as the ribs. The trimmings become dark and tasty with almost a jerky consistency. We usually finish them while the ribs are resting. They are good. Just my way of doing things.