I did it all together one time and it was so darn fatty we threw it out.
I managed to get my way through it, but I screwed up the tips to the point where I further trimmed those and froze the meat for grinding later, along with the skirt and some fat.
I now have St. Louis style ribs on my grill (indirect) with the smoker box cranking. Combo of applewood and mesquite.
Thanks for the tips guys - and yeah, I used to have a band saw (and a band) but I gave it all to my son before we moved here. No storage (no basement) for any of that, sadly.