Re:Trim after cooking?

I haven’t tried to cook a roast yet, but one of my favorite parts of a rib roast is the the bark created from the seasoning and searing/roasting. I would think that the “rind” would effectively render that delicious part of a roast moot. Steaks are a different thing in that you generally don’t season around the circumference of a steak, just the flat surfaces after slicing off the sub-primal. IMHO, I would trim before seasoning and roasting.