Ah got it, TY. This guy also mentioned Kansas City cut.
BBs are cut from the rib section up close to the spine. Depending how they are cut they can have a bit of lean meat in them, similar to the loin since that is basically the section they are cut from.
Spare ribs are cut from the lower section of the ribs closer to the belly. They have a higher fat content which I find to be more evenly distributed through the rib. I find that spares are much more forgiving than BBs.
A St Louis Spare rib is just how the spare is trimmed.
Ah got it, TY. This guy also mentioned Kansas City cut.