For "friends and family" its hard to beat spares. Lots and lots of meat
and nobody cares how they look (uneven usually). Baby backs are convenient and tasty with no trimming required, usually. There can be sharp spurs on the bone ends, though.
In competition, baby backs are getting rarer. They are harder to get a uniform appearance. St. Louis cut spares rule because they can be shaped and portioned neatly. Like some other posters here, I save the flap meat, etc. that I cut off of them and smoke it up for beans or just general snacking.
Hub
