Ok, so this threads got me thinking. Baby-backs have been my favorite for a few years now, but I keep hearing that the spares have more flavor. I'll have to do some thread searching to find some more info on properly prepaired and properly cooked st. louis style ribs....Gonna be a pretty hard argument to win me over though....Especially if I can consistantly purchase the same baby-backs I bought for last weekends cook(21 slabs). The meat was at least an inch thick in places, and had a fat content that kept them super moist and yummy throughout. All for 2.68lb....I'm still in heaven.