Pork country-style ribs = pork country-style loin ribs = pork country ribs = pork blade end country spareribs Notes: These have more meat than spareribs or back ribs, but they aren't as easy to eat with fingers. They come boneless or bone-in.
Pork back ribs = pork backribs = pork country back bones = pork loin back ribs = pork ribs for barbecue = Canadian pork back ribs = pork baby back ribs Notes: These ribs are meatier than spareribs, but they're not as meaty as country-style ribs.
Pork spareribs = pork spare ribs Notes: These aren't as meaty as country-style ribs or back ribs, but they're popular at barbecues since they're easy to eat with your fingers. St. Louis style ribs are spareribs that have been trimmed of the brisket bone.
As to what to smoke. Done them all. Baby Backs more expensive, get more with the spares, country style much more meatier (but really aren't ribs). I would do the spares. Alot less $ wise than baby backs.
I am the opposite. By the time you pay 1.99 for spares and cut 1/3 to 1/2 of the meat off(skirt, and brisket meat) to get your st. louis cut, now your back to 3.99 a lb. I buy my Baby backs for 2.99 a lb. the only thing I trim off them is the membrane and an occasional chunk of fat.So to get the actual section/rack of ribs, you are paying more or as much for spares. And baby backs are plenty meaty around here!
I do babybacks, everyone say there is more meat on spareribs but I am not sure about that. I do agree they cost more. The meat on baby backs are usually a good bit thicker than spareribs or maybe it is just all the butcher's around here. I do not know but this is just my own opinion