<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Todd H:
Spares all the way. I get them at a placed called Cash & Carry, kinda like a Costco but smaller and cheaper. I can get spares three to a pack still in the cryo for just over $2 per pound. They have BB in cryo as well but they are closer to $3.50 to 4.00 per pound. I trim them up to a St Louis cut and cook everything at once. The trimmings are good and let you suck little pieces of goodness from between the bones and cartilage (best done with beer in hand) and the skirt plus thin end pieces will get early and provide cook snacks. </div></BLOCKQUOTE>
Couldn't have said it better. I'm always just a little confused when people talk about the "cuttings from St. Louis trimming" and "what to do with them".
Also don't quite get buying them already prepped St. Louis because I want those other parts, and they get cooked along with the prepped spares. Usually the trimmings go first but they are also great cooked in baked beans, chilli etc. Also when I do a good number of St. Louis I will actually pull the meat from the cooked trimmings for pulled rib sandwiches or for mixing in with pulled pork, which is especially good.
It's so easy to trim St. Louis, Chris has a great video on it in the reference section.
Even if BB and spares were priced the same - I would pick spares.
To each his own though. I like BB but like spares so much more for lots of reasons already mentioned. Add the price difference, flexibility (for trimming, forgiveness, flavor and thickness) and overall flavor I haven't looked to cook BB in a good several years.
I'll never push away a BB and cook them on occasion just for a change of pace.