I was a BJ's today pondering the same question, spares or baby backs
. I went with the spares and putting them on tomorrow.
I'm still confused over whether to trim St Louis style or leave them whole
. Is there really any benefit to the St. Louis trim other than appearance? Do they cook more even? I was thinking to leave them whole, trim the fat and cut out the edge of bone sitting at the thick end (still don't know what to call that thing