I only ask this because I do not understand it at all. If I buy uncut pork spare ribs, it runs about 2 bucks a pound. But if I buy the St. Louis style ribs, its 2.68 a pound. They are the same except the St Louis is cut out of the spare ribs yet the spare still has more meat. Are they saying it's more valuable because we don't have to cut it? Same with beef short ribs. Meat not one the bone is cheaper than meat on the bone. I am no butcher but I think they are laughing at the general public.