What kind of pork rib do you prefer?

St Louis because pretty damn even and cook more uniform

I prefer to buy spare ribs and cut them myself. Use the scraps for beans

St. Louis - larger than baby-backs and I can fit two racks on my BGE.

I currently have 3 babyback racks on the BGE, dry rubbed and smoking away with some apple wood.

I've cooked St Louis and Spare before, but I just prefer the babybacks. I really like the thicker end and try to pick out racks that are a little thicker.

Works for me.

I'm on a baby back kick lately. Got some cooking right now actually

I got some St Louis Ribs. Gonna hit 'em with some rub and try the method where I stack 3 racks of ribs over indirect heat and rotate 'em every 30 minutes.

I thought St. Louis ribs were spareribs?

I like either, but today is the first time I've prepared them myself. Spareribs in the oven with a citrus glaze. Came out good, but now that I know how to do it, I will change the seasoning.

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I thought St. Louis ribs were spareribs?

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They are . St. Louis refers to how the spare ribs are cut. Spares have that cartilage still attached. St. Louis cut spares ribs are rectangle in shape with the cartilage removed.

Saint Louis cut.

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ETA: I just looked at Google images. Mine were St. Louis. I'm so confused.

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This image might help: LINK

Did two racks BB and one St. Louis on my OK Joe Longhorn since I was outside all day and could monitor the fire box easier. Wife and I preferred the Louis and guests preferred the BB's. The BB's had a higher fat content in my opinion.

Also cooked baked beans (cowboy bean's as my mom called them) on the grill and mac and cheese.

All hit the spot!!