Originally Posted by Divemaster
Oh, one more thing, St. Louis cuts are just trimmed up spare ribs. You can do this your self and save a bunch of money...
Uh huh. What he said ^^^.
Also, unless you're doing a comp, I wouldn't even trim to a St. Louis cut. IMO, the only reason to trim up a Spare is to make as many of the bones as uniform as possible for a turn in. Leaving the ends in place adds to the "bone-in" flavor and you get more meat per bone without trimming. Yes, you get the little cartilage thingies at the end, but so what? With a good, tender cook they pull right off, no worries.