Ned help making a St. Louis cut on Spares

Guys,

Need some help.... We're planning on making three racks of spares on Sunday.
We usually use babys so our handling technique is limited on spares...

I've seen pictures of what the St. Louis style looks like and know what it should look like but I still think I'm going to screw it up. In all the books I've read describing the technique, and seeing some diagrams, it never fully explain exactly where to made the cuts. I don't want to end up cutting off too much from the top. I know the skirt meat comes off, but not sure how low to go...(Am I cutting across at a certain spot on the bone starting from the wider end of the rack ? Or am I cutting above bone?)...

If anyone has an easy but slightly detailed way of explaining or can show some up close pics (before and after) , I'd be very appreciative.

Awesome... Thanks BrooklynQ !!!

That's a lot better description in anything I've read or seen online before.

Since we have a three pack of spares from Costco, hopefully we'll be in decent shape by the trimming of the last rack.

Thanks for this link as well. The picutes on this one were good due to the close up view of where the cut was being made across the rack.

I finished trimming and dry rubbing them a little while ago. Overall, I think I did them pretty good with the trimming. The cartilage part is what was throwing me off and I was afraid to cut off too much from the top. Right now, they are fairly rectangular and about 5" or so top to bottom. I may just need to take another 1/2" or so off across the rack in the AM before I put on the grates based on what these new pictures are showing.

I gotten so pampered using babybacks for so long that this was a nice challenge.