Peter Aitken wrote:


> The baby back's only advantage AFAIK is tenderness - they can be
> ready to eat after a relatively short time on the grill. St. Louis,
> which I believe is a term for "regular" ribs, are supposed to be much
> more flavorful but take several hours.


"St. Louis" is a way of cutting spare ribs. Basically you cut off the
tip part at the joint that runs through the some of the ribs. Frankly,
I think the meat that is removed is quite tasty and I never buy or
prepare St. Louis cut. I don't care that some of the ribs have a little
joint, the extra bite of meat is very good.



Brian