Default User wrote:

> "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.

It is a great value, and folks love 'em.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/