Having just done Rattlesnake ID on the green rattler Molly almost stepped on in gardner Colorado, that is a SW Prairie Rattler by the color and markings
I will throw in a great recipe for "the other white meat"
good sized rattler skinned and chopped into sections, put in a pot full of water and boil, then it is easy to pull meat off the bones, rib & vertebrae make nice craft supplies,
chop up meat and put back in stock, add a can of chicken stock, some onions and diced potatoes, a big can of sweet corn and some diced green chilies, and some heavy cream or half n half
seriously great tasting clam chowder and the rattler meat is kinda chewy like clams.
If the snake that scared Molly had been fatter (and not nixed getting cooked by scaring the hell out of her) I would have made a batch.