My "go to" whenever I make beans!
Yes - exactly what I do. Smoke the trim on top rack, pull it when tender through with a skewer, chop and dump the trim into the prepped recipe and smoke under the ribs, etc. My favorite pan for this is the Parrish Magic LIne 14x3 as it just fits nicely in the standard Bullet. But any heavy 14x3 pan works. Out of stock on Amazon but here's a reference: ref=cm_cr_arp_d_product_topMy favorite is to trim spare ribs to St. Louis, smoke the trimmings and the ribs on the top rack with the beans underneath. Then add the trimmings to the beans, they are a meal in itself.